Thursday, February 18, 2010

The Famous Wedding Pecans

If you were cool enough to be invited to our wedding and an out of towner - you were treated to the famous Candied Pecans of Texas. All my California peeps - we have been missing out. The great part is - they're easy to make!

Marco Wedding Pecans

1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat your oven to 250 degrees. In a small bowl, whip the egg white and tablespoon of water together until frothy. In another small bowl, mix together the sugar, the salt, and the cinnamon until combined. This next step is important or your pecans will transform from awesome to a total pain in the rear. In a large bowl, put your pecans and pour on the egg white mixture. Grab your spatula and turn until they're coated. Trust me, it will happen. In a gallon Ziploc bag, put your sugar mixture before adding in all the coated pecans. Close the baggie and shake it like a Polaroid picture. Get the pecans good and coated.

Grease/PAM a baking sheet with edges and lay out all the pecans in a decent attempt at 1 layer. Place them in the oven for 1 hour - stirring with your spatula on the baking sheet every 15 minutes. If you don't do this - they will be permanently adhered to your baking sheet and you will be ticked. :)


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