Tuesday, June 27, 2017

Candied Pecans

Happy anniversary, Cast Iron Stew! Yesterday marked the 3-year anniversary of this blog's start, and today marks the 3-year anniversary of my first blog post.

For years (well before I started this blog), my mom has made candied pecans around Thanksgiving. Other family members seemed to love 'em, but (as sugar-coated as they might be) they just weren't my jam.

But I've recently started to like peanut butter, and other food with nuts, a whole lot more.

So when she made these again, I tried some and (would you believe it?) these things are super delicious.

If you like pecans and sugar, I think you'll love these delicious things, too. Enjoy!


  • 1 cup white sugar
  • 3/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 egg white
  • 1 Tbsp. water
  • 1 pound pecan halves

  1. Preheat oven to 250 and grease a baking sheet.
  2. Stir the sugar, salt, and cinnamon together in a bowl. Set aside.
  3. Whip the egg white and water until frothy.
  4. Toss the pecans in the egg whites and coat them well.
  5. Pour the sugar mixture over the pecans and stir until each pecan is covered.
  6. Lay the pecans evenly on the baking sheet.
  7. Stirring every 15 minutes, bake for 1 hour in total.

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