Ingredients for Houston Junior League Candied Pecans
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How to Make Houston Junior League Candied Pecans
- Preheat oven to 325°F (160°C).
- Line a large jelly roll pan with foil and lightly grease with non-stick cooking spray.
- In a medium bowl, whisk together 1 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl, whisk together 1 large egg white and 2 tablespoons of your chosen liqueur (e.g., Kahlúa).
- Add 4 cups pecan halves to the egg white mixture and stir gently to coat completely.
- Gradually add the sugar mixture to the pecans, stirring constantly until the pecans are evenly coated.
- Spread the coated pecans in a single layer on the prepared jelly roll pan.
- Bake for 20-25 minutes, or until the pecans are lightly toasted and caramelized, stirring every 10 minutes. The coating may appear to separate slightly – this is normal.
- Stir gently from the outside edges inward during the last few minutes of baking to prevent burning. Watch carefully as sugar burns easily.
- Remove from oven and immediately transfer the pecans to a sheet of wax paper to cool completely.
- Once cooled, store the candied pecans in an airtight container at room temperature for up to two weeks.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
58g
Fat
7g
Carbs
5g
