I intended to make these before Christmas. Give them as a food gift, in a pretty Mason jar, wrapped with a nice bow. Oopsy, I think I missed my opportunity. But that’s okay, because now I get to keep them ALL for myself. After tasting these pecans I don’t want to give them away, and you won’t want to either. They are THAT good.
Pecans are delicious on their own, toasting makes them better, and this recipe makes them amazing. Can’t stop eating them amazing. It’s the salty-sweet crunch that makes them impossible to stop. Don’t be fooled by the white coating, they are not covered in sugar. (Okay, yes, technically they are covered in sugar, but not a lot of sugar). It’s the whipped egg white that gives them the snow-dusted look.
Did you know that pecans have the highest antioxidant level among all tree nuts? Pretty cool, right? That means every time you eat pecans you are consuming disease fighting compounds. Antioxidants help prevent cellular oxidation which is linked to cancer and Alzheimer’s Disease. One and a half ounces of nuts per day is also linked to a healthy body weight and lower rates of heart disease.
Pecans are the antioxiNUT
These would make a great appetizer for a New Years Eve Party. You can also eat them on salads, on top of yogurt, or on your morning oatmeal. Just remember one serving is one quarter cup. I’m pretty sure I ate at least 3 servings today. That’s okay, more antioxidants for me.
- 1 egg white
- ½ C. granulated sugar
- ¾ tsp. salt
- ¼ tsp. allspice
- 16 oz. pecans (4 cups)
- Preheat oven to 225 F.
- Whisk egg white in a large bowl until foamy, about 45 seconds.
- Whisk in sugar, salt and allspice until blended. Stir in pecans until well coated.
- Pour into a greased large, rimmed baking sheet. Spread in a single layer.
- Bake for 60-70 minutes.
- Store in an airtight container