Cinnamon Sugar Crusted Pecans
From allican 16 years ago
- 30 minutes to make
- Serves 10
In theory these will last about 3 weeks in an air tight container, but they never last that long at my house. Best to hide some for yourself. The original recipe was for macadamia nuts but they are too hard to shell so I usually use pecans.
Ingredients
- 2 egg whites shopping list
- pinch of salt shopping list
- 1/3 cup caster (super fine) sugar shopping list
- 1 cup raw or demerara sugar shopping list
- 1 tablespoon ground cinnamon shopping list
- 4 cups pecans (or macadamias, cashews, peanuts) shopping list
How to make it
- Heat oven to 160C and line a large baking tray with baking paper
- Beat egg whites and salt until frothy with large air bubbles. Add caster sugar, one tablespoon at a time beating constantly until well combined.
- Stir raw sugar and cinnamon into egg white mixture and add nuts, mixing well to coat.
- Spread mixture over base of pan and cook for 30 minutes stirring every 10 minutes with a metal spoon to break up mixture until crust feels dry.
- Cool completely in pan, break up and place in an air tight container.
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