Friend Sharon prepared these Candied Pecans for a Pumpkin Cheesecake that she served us at canasta yesterday. She had enough leftover that she also served the nuts separately. Friend Janice had enjoyed quite a few of them before I took my picture. The cayenne pepper gave them just the right amount of "kick".
CANDIED PECANS
1 large egg white
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 cup pecan halves
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Whisk the egg white, sugar, cinnamon, and cayenne pepper in a medium bowl.
Add the pecan halves, tossing to coat.
Spread the pecans in a single layer on prepared pan.
Bake for 30 minutes.
Cool completely.
Thanks, Sharon, for preparing and serving them to us and for sharing the recipe with me to share on my blog.
CANDIED PECANS
1 large egg white
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 cup pecan halves
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Whisk the egg white, sugar, cinnamon, and cayenne pepper in a medium bowl.
Add the pecan halves, tossing to coat.
Spread the pecans in a single layer on prepared pan.
Bake for 30 minutes.
Cool completely.
Thanks, Sharon, for preparing and serving them to us and for sharing the recipe with me to share on my blog.
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