How to make it

  • 1. Whisk egg white until foamy; add pecans, and stir until evenly coated.
  • 2. Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
  • 3. Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
  • Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks.
  • Southern Living, DECEMBER 2007

Reviews & Comments 3

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    " It was excellent "
    tuilelaith ate it and said...
    To heck with going with the cake. I am eating these just as they are. Oh Yeah!
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    " It was excellent "
    gourmetana ate it and said...
    This is great Peeta!
    Do you think I could replace the pecans with wallnuts? We don't find pecans here easily...
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    " It was excellent "
    jett2whit ate it and said...
    Love sugared pecans...especially on a great cake!
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