Slightly sweet and extremely crunchy, these candied Cinnamon Roasted Pecans are the perfect fall snack. Serve them as an appetizer, party snack, or place them on your charcuterie board.
Cinnamon Roasted Pecans
This time of year in Charleston gives us a handful of crisp cool days and though there aren’t many leaves falling from the trees, fall is still prevalent in the air. Snacking takes on new meaning when seasonal parties are in abundance and celebrating with friends and family is common. I adore preparing charcuterie boards and entertaining this time of year.
Usually, I try and find some sort of candied nut to always have on hand. This year, however, I thought I’d try making my own version. A simple version I could share with everyone. Perhaps as a gift too. These slightly sweet and perfectly crunchy pecans have a hint of smokiness to them. They’re addicting and also make the perfect gift when packaged.
How to Make Cinnamon Roasted Pecans
This appetizer has few ingredients and is easy to prepare. Many “candied” recipes require very specific directions and temperatures but this similar-in-taste version is simple without all the fuss.
- In a large bowl whisk the egg white, water, and vanilla until foamy.
- Pour the pecans into the egg white mixture and toss to coat.
- In a small mixing bowl combine the brown sugar, cinnamon, and nutmeg. Pour into the pecans and toss to cover.
- Evenly spread the nuts onto a greased, rimmed, baking sheet and bake for 40 minutes at 300℉.
Make These Pecans into a Holiday Gift
This simple recipe is not only perfect for snacking or dressing up your charcuterie board but also makes a wonderful gift. Place then in a decorative jar with a lid or in a nice bag and wrap it with a card and bow. Bring these as a hostess gift or make them for neighbors during the holiday season.
More Appetizers to Try
- 1 Egg White
- 1 tablespoon Water
- 1 teaspoon Vanilla
- 1½ lbs Pecan Halves
- 1 cup Brown Sugar
- 2 tablespoons Cinnamon
- 1/2 teaspoon Ground Nutmeg
- Preheat the oven to 300℉ and lightly grease a 15×10 inch rimmed baking pan.
- In a large bowl beat the egg white, water, and vanilla with a fork until slightly foamy. Add the pecans and toss to coat.
- In a small mixing bowl combine the brown sugar, cinnamon, and nutmeg. Pour the sugar mixture into the bowl of the nut mixture and toss to coat. Spread the nuts in an even layer on the prepared baking sheet.
- Bake for 40 minutes or until the nuts are toasted and crisp. Toss once halfway through the baking process. Let cool and break apart if necessary.