I don’t know about you, but I love all kinds of nuts. Pistachios? Yep! Hazelnuts? Yep! How about the humble peanut? Of course! Come here, jar of peanuts. There’s love here for you too.
Along with liking nuts, though, is an absolute dread of bringing any nut-related baked good to a gathering or shindig, where you hear that so-often uttered phrase: “Samson’s allergic.” And it’s not just Samson, it’s little Winston and Humphrey and poor little Ichibod. (Also, aren’t I great at coming up with kid’s names on the fly?😉)
I don’t know how you feel about it, but whenever I run across a kid with a nut allergy I immediately put myself in their shoes. Just imagine going to a gathering and getting all excited for the cookies, bars, etc., and then finding out you can’t have any because everything has nuts. So there you are chomping on celery while all the other kids are eating peanut butter pie. Downright perturbed: that’s how little Amanda would have felt. 😀
So needless to say, I try to bring nut-free treats everywhere I go. But when I’m at home? That’s when I crack out the candied pecans and TOTALLY GO NUTS! 🎉😉
These candied nuts are perfect for this time of year, especially with so many family gatherings coming up in the next couple months. But if you bring them to a get together, just bring some apple bars or something else too. You wouldn’t want to gnaw on celery either. 😄✌️️
- 1 cup white sugar
- 1 tsp cinnamon
- 1 tsp salt
- 1 egg white
- 1 tbsp water
- 1 pound pecan halves
- Preheat the oven to 250 degrees F. Spray a lipped sheet pan with cooking spray and set aside.
- In a medium bowl whisk together the sugar, cinnamon, and salt. Set aside.
- In a large bowl, mix the egg white and water together until combined. Add in the pecan halves and stir until thoroughly coated.
- Pour the sugar mixture into the pecan/egg mixture and stir well until coated.
- Pour out onto the prepared pan in an even layer and bake for 1 hour, stirring every 15 minutes.