Food and the City: Candied Pecans

October 21, 2014

Candied Pecans


Two things I learned over the weekend. 1) Candied pecans make everything taste better, and 2), candied pecans do not take pretty pictures. No amount of saturation editing can make them look like anything else besides dried up beetles and I totally apologize for that.


Also, I totally apologize for making your mind compare beetles to candied pecans, because I know you're thinking about it now. And if you weren't - then now you are.

Shoot.



Anyway - this is one of my absolute favorite things to throw on top of salads. It makes them so much more interesting, and totally makes them taste gourmet. I especially love them on salads that have a balsamic based dressing. The pecan flavor coated in the sweet sugar, mixed with the salty/bitterness of balsamic just makes me do a happy dance.


I hope you do a happy dance tonight.


Candied Pecans

3 cups pecans
1/4 cup granulated sugar
1/4 brown sugar
1 tablespoon cinnamon
1 egg white

Preheat your oven to 300. Combined sugars and cinnamon and set aside. Add pecans to a bowl and crack in your egg white. Toss to coat the pecans, then dump on your sugar mixture. Carefully mix to make sure each pecan is coated well.

Transfer to a well-greased baking sheet and bake for 20-30 minutes. Your kitchen will smell amazing and you'll no longer understand how you ever lived without candied pecans in your life.

Keep in an airtight container until ready to use. Enjoy!