Heirloom Glazed Pecans Recipe

Glazed pecans are delicious and perfect for the holiday season. Have you ever tried them? Here’s an easy recipe that I’ll use on the pecans I’m saving from our trees  I’ve used this recipe for years and think of Mrs. Edna Smith every time I use it because she’s the one who submitted it to our church cookbook way back in the day.

This recipe doesn’t use butter, perfect for the dairy-free crowd. Other recipes include cloves and nutmeg and even orange peel, but those recipes tend to hide the nut flavor to me. The one I’m sharing lets the delicious pecan shine.

Eat them by themselves or sprinkle them in salads. They’re delicious any way you serve them!

 

 

 

 

 

 

 

.Glazed Pecans

Ingredients:

1 egg white
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
7 cups shelled pecans (The original recipe calls for 1 pound of nuts, but I prefer less glaze on the pecans. I also am sure to break apart all the clumps so that the nuts are individual.)

Directions:

1. Whip the sugar, cinnamon, salt, and egg white until stiff peaks form.
2. Coat pecans with egg white mixture, stirring till all are covered.
3. Bake one hour at 225 degrees on a greased cookie sheet, stirring thoroughly and breaking apart clumps of nuts every 15 minutes.
4. Cool completely and store in a cookie tin.

If your family is like mine, you’ll probably need to make two batches if you want to share with friends and family!