|
Ingredients 1 egg white room temperature 1 teaspoon vanilla extract 2 teaspoons water 16 ounces almonds raw, whole ½ cup dark brown sugar packed ½ cup granulated sugar 1 to 2 teaspoons ground cinnamon ½ teaspoon sea salt Instructions 1. Preheat oven to 300°F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside. 2. In a large bowl, whisk egg white, vanilla extract, and water until foamy, about 3 minutes. A hand or stand mixer will make quick work of this. 3. Fold in almonds and stir until completely coated in egg white mixture. 4. In a separate medium bowl, whisk together granulated sugar, brown sugar, cinnamon and salt. Pour over the top of the pecans and toss until pecans are completely coated in cinnamon sugar mixture. 5. Spread the pecans onto the prepared baking in a single layer. Bake for 35 to 40 minutes stirring after the first 15 minutes, then every 10 minutes thereafter until the sugar mixture has hardened. 6. Remove the candied pecans from the oven and let cool on the baking sheet before transferring to an airtight container. |