Candied Pecans

Of all the new recipes prepared for Christmas, these pecans from Two Peas & Their Pod were the overall favorite. My family enjoyed them, my husband's family enjoyed them and I quite simply devoured them. These are incredibly addictive, so it's probably a good idea to share some or plan to eat the entire batch in fairly short order.

And, of course, there's no pictures. We ate both batches without photographing them. They are delicious, so you really can't blame me.

Candied Pecans
1/2 cup sugar
1/2 cup brown sugar
1 Tbsp. cinnamon
1 tsp. salt
4 cups unsalted pecans halves
1 egg white
1/2 tsp. vanilla
1 tsp. water

Preheat oven to 300°F. Line a large baking sheet with a Silpat baking mat or parchment pape,r and set aside.

In a medium bowl, add sugars, cinnamon and salt. Whisk until combined. Set aside.

In a large bowl, whisk the egg white, vanilla and water together until frothy. Add the pecans, and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture, and toss until pecans are covered.

Spread the pecans in a single layer on prepared baking sheet. Bake for about 40 to 45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans. Remove from the oven, and let the pecans cool on the baking sheet. When completely cool, store in an airtight container. Makes about 4-5 cups of delicious pecans.