Candied Pecans Recipe

Candied Pecans are a Southern Favorite candy treat that everyone loves. In addition they are super-simple to make.

Photo is a Screen Shot from the Video

Candied Pecans

This pecan recipe is an easy way to impress friends and family.

Besides being a sure-fire crowd favorite at any party, make a big batch of these, put them in nice tins or little boxes and give them out as gifts for the holidays

Be sure to make enough to keep some for yourself. Try them as an ice cream topping.

Video Courtesy of Chef Buck

Ingredients

1 pound Pecan Halves (When buying, be sure to choose pecans that are in good shape
…a bag of broken and busted up pecans doesn’t look as pretty in a dish.)
1 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 Egg White
1 Tablespoon Water

Directions

Preheat oven to 300°F
In a bowl, combine the cinnamon, sugar and salt, and then mix well. Set aside.
In another bowl, combine egg white and water. Whisk the egg white and water into a frothy foam.
Add the pecan halves into the egg white mix. By hand, mix the pecans until coated thoroughly.
Once the pecans are coated completely, transfer then into the dry mix bowl. Still using your hand, mix the pecans in the cinnamon sugar until they are coated well.
On an ungreased baking sheet, spread the coated pecans into a single layer.
Place the baking sheet in oven.
Remove the baking sheet every 10 minutes to give the pecans a stir and spread them out again. This will let the pecans bake evenly and keep from sticking together.
After a total of 30 minutes baking time, remove the pecans for a final stir, then set aside to cool.

That’s it. As soon as they’re cool enough to eat, then eat away.

Be sure to allow the pecans to cool completely before sealing in a container.

A printable version of the recipe can also be found HERE

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some

Not just another successful Southern chef, James Beard Award-winner John Currence is THE ambassador for Oxford, Mississippi.

In Pickles, Pigs & Whiskey, his first book, Chef Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John’s fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches.

Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation.

Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Seriously!