Raw nuts make a tasty and satisfying snack. They are a little on the bland side, so it is not hard to stick with the recommended daily serving of a dozen or so nuts. Roasting and salting the nuts really increases their appeal, and you'll probably find yourself eating at least a handful or two before trying to find something to wash them down with. Adding sugar to the roasted, salted nuts makes them dangerously addictive.
Fortunately, candied nuts are also very easy to make. All you need to do is toss the nuts in some egg white and coat with a generous amount of sugar and spices. For this recipe, I used cinnamon and allspice, which combine with the flavor of the pecan to produce a result that tastes exactly of fall and the holiday season. In fact, a batch of these nuts would make a wonderful gift for family or friends, though you'll want to make two so you can keep some for yourself.
Read on for the recipe:
Spiced Candied Pecans2 1/2 cups raw pecans
1 large egg white, lightly beaten
1/4 cup sugar
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
Preheat oven to 300F. Line a baking sheet with parchment paper.
In a large bowl, stir the pecans with the egg white.
In a small bowl, stir together the sugar, cinnamon, allspice and salt. Pour over the nuts and stir until evenly coated.
Spread in a single layer on the baking sheet and bake for 30 minutes.
Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the counter) to cool.
Break nuts up into a bowl to serve or store at room temperature in an airtight container.
Recipe by Nicole Weston
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
Reader Comments (Page 1 of 1)
10-24-2006 @ 2:26PM
SteveO. said...
Nicole, is there an actual recipe? Or are you saying just to mix nuts, egg whites and spices together and then let them air dry?
I've done something similar, but without the egg whites. I melted some sugar over low heat in a nonstick pan, added some spices, and then the nuts and allowed them to toast and caramelize at the same time. Terrific.
I also used to buy some kind of candied walnuts in Chinatown in Manhattan, but that store went out of business awhile back. I'd love to know how they were made. They were sweet, but only just, and there was a savory element, as well -- and they were mind-bogglingly good.
Reply
10-24-2006 @ 2:48PM
Nicole Weston said...
There was a brief, technical problem with displaying the recipe. It seems to be up now!
Reply
10-24-2006 @ 3:01PM
Brad said...
I've also just done the butter, brown sugar, and various spices approach to candied pecans, and found it worked great. The egg white is an interesting idea, I'll have to give it a crack.
I find that throwing in a pinch of cayenne pepper makes a difference - that little bit of heat helps offset some of the sweetness, seems to pronounce the other flavors and makes you enjoy each on e a bit more.
Reply
10-24-2006 @ 3:18PM
Spitzmaus said...
Walnuts and almonds respond well to this preparation, too, and one of these days I'm going to try it with my favorite nut, hazelnuts. Try tweaking the recipe a bit; I often add red pepper flakes for a sweet-spicy focus; fresh rosemary is a nice counterpoint as well.
Reply
10-24-2006 @ 3:22PM
Myron said...
Uh oh. I'm getting fatter just thinking about this recipe. Damn you Slashfood.
Reply
10-24-2006 @ 3:34PM
Michelle said...
Trader Joe's carries the most amazing version of this with their Candied Spicy Pecans. Unfortunately, TJ candied, spicy pecans are quite expensive at about $5 for a 10 oz bag.
I would kill for a recipe for the Trader Joe's product, it is an amazing delicacy.
Reply
10-24-2006 @ 7:13PM
Foodie Pam said...
Another thing that can be added is some coarse ground sugar or turbinado to give a bit more of a crusty coating.
Reply
11-16-2006 @ 1:41PM
John Blunden said...
Wow! Thanks for that recipe! I have to say you just gave me a new addiciton. I think nuts go with beer. When you match it beer, I think it's better to keep it plain. But as a snack, or dessert topping, your recipe would be perfect! Maybe you can teach us more using different kinds of nuts. :)
Reply
12-11-2006 @ 9:25AM
Timothy said...
Here's a simple twist to this recipe to make it even better. Add another 1/4 cup of brown sugar along with the regular sugar. Toss them both with the coated pecans and bake as directed. They are great!!!
Reply