Winter Candied Pecans

These are a fun take on candied pecans with a winter-feel because of the powdered sugar coating. Everyone in the house really liked them, but they are not an exact dupe of the kind of cinnamon candied pecans/nuts you can get in the mall, at sporting events, or comic con, so I will keep looking for more recipes to try. But this one is fun for the holidays.

See the original recipe at Belly Full: https://bellyfull.net/candied-pecans/#wprm-recipe-container-24945

Winter Candied Pecans

Ingredients

• 3 egg whites
• 1 teaspoon vanilla
• 1 cup granulated sugar
• 1 pound pecan halves
• 1/2 cup butter , melted
• 1 cup powdered sugar
• 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 325 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.
• In a medium bowl, beat egg whites until soft peaks form; add vanilla and gradually add sugar. Toss in the pecans and mix gently with a wooden spoon or spatula until they are coated thoroughly.
• Pour melted butter on the prepared baking sheet.
• Spread the pecans out evenly over the baking sheet and cook for 40 minutes, turning them every 10 minutes with a spatula – do not skip this step! (They will look like a gloppy mess at first, but don’t worry! Keep turning as instructed and all will be good.)
• Remove from oven and cool for about 2 minutes (I actually found that they were still too hot at 2 minutes and tried to melt the bag, so I would give them maybe 5-10 minutes next time).
• Place powdered sugar and cinnamon in a large resealable plastic bag; add in the pecans, seal and shake until coated.
• Best served warm, but absolutely delicious even after a few weeks!

To get the perfectly white coating as the ones pictures above, you need to make sure the nuts aren't too hot and possibly coat them more than once if the first coating gets too moist, like the nuts pictured below. I also thought 40 minutes over-cooked mine on a convection oven just a touch, so I might also try 35 minutes next time (update: which worked out better).