My Nonnie used to make these Cinnamon Sugar Pecans every Christmas. It was so hard to wait for them to cool, but I knew better than to snatch one from the pan and burn my mouth.
I may know that from experience, y’all.
Nonnie had a huge pecan tree in her backyard, so it was my job to help her gather them when they were ready for harvesting. She would spend hours cracking and picking them out—a job I absolutely do not enjoy. Fortunately, I can buy them already shelled at a reasonable price around the holidays. By the way, that pecan tree still stands and bears pecans each year.
These little treats are so easy and delicious. You’ll love making them as gifts for friends and neighbors. Just bag them in clear bags tied with pretty Christmas ribbons and trim and you’re good to go!
That is, if you don’t eat them all up yourself. Trust me. These guys are amazingly addictive.
I had lost the recipe until recently when my neighbor, Glenda, brought us a bagful and shared the recipe. You can easily adjust the amount of cinnamon and vanilla to suit your taste. Personally, I always like just a tad more of each than Glenda’s recipe calls for. I suggest you make a batch according to her recipe, then adjust as you please.
I don’t know about you, but Christmas has leaped and bounded so fast this year–rather like those proverbial “lords a leapin’!”
I sure hope your holidays are full of fun, love, sharing and family. Put out a bowl of these pecans (almonds work very well) and you’re sure to get lots of Christmas hugs for sharing them.
Merry Christmas, y’all.
Cinnamon Sugar Pecans or Almonds
Notes
These should keep for 1 - 2 weeks if stored in airtight containers. May be frozen up to 1 month.
Ingredients
- 1 pound pecan halves or whole almonds
- l large egg white (substitute pasteurized egg whites)
- 1 Tablespoon water
- 1/2 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 250 degrees.
- Line a large cookie sheet with parchment paper; set aside.
- In a large bowl, whisk together egg white, water and vanilla extract.
- In a small bowl, whisk together sugar, cinnamon and salt.
- Add pecans to egg white mixture tossing well to cover.
- Pour half of sugar-cinnamon mixture over pecans and toss well to cover. Add remaining sugar and stir thoroughly.
- Pour pecans in a single layer onto prepared cookie sheet.
- Bake pecans for 1 hour, stirring every 15 minutes.
- Cool completely in pan before storing.
- Store in gift bags or airtight container.
