Candied Pecans

Name: Candied Pecans
Total time: 105 min
Ingredients: 6 cups Pecan; 2 Egg; 2 cups Sugar; 2 tsp Cinnamon, ground; 2 tsp Salt

Ingredients

Preheat the oven to 300°F (149°C). Line 2 large baking sheets with parchment or silicone mats and lightly grease them with nonstick spray.
In a large bowl, whip the egg whites and water on medium-high speed until foamy and fluffy, about 2 minutes. Add the sugar, cinnamon and salt and fold until combined.
Stir in the pecans until fully coated. Spread them in a single layer on the prepared sheets and bake for 45 minutes, stirring every 15 minutes.
Halfway through baking, rotate the sheets and swap their positions in the oven.
Let the pecans cool completely on the sheets; the coating crisps as it cools.
Store in an airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months. Thaw at room temperature.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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