These cinnamon-glazed pecans are just so good I had to give them their own page. I originally made them to go with this Pomegranate Salad and they are super-delicious that way but after eating (in less than an hour) every last little morsel of nuts that were left over from the salad, both Mr. EN and I decided I just had to give these Cinnamon-Glazed Pecans their own glory page. They are THAT GOOD.
For the Pomegranate Salad I mentioned above I only made a small batch of these but I’m pretty sure – after tasting them – you’re going to want to make a bigger batch so the big-batch recipe is below. One word of warning – they are deliciously addictive! If you want to keep yourself from eating the whole batch, lock them away once they cool. 😊
Try these Cinnamon-Glazed Pecans…
- Stirred into vanilla Greek yogurt; drizzle with a little real maple syrup
- spooned onto ice cream (of course!)
- Stirred into oatmeal
- Folded into a grain bowl for taste, nutrition, and extra crunch
- With roasted Brussels sprouts
- as a soup topper for Butternut Squash Soup
- Sprinkled over your favorite Thanksgiving Sweet Potato Casserole (add after baking)
- As a garnish for salad, soup or just about anything
I hope you like them!
Peace, love and good eats, from our Empty Nest to yours.
Trending in the Empty Nest Kitchen: Great Value Organic Ground Cardamom, purchased at our local Walmart store.
Mr. ENs take on this recipe: “I love these! Why didn’t you make more?”
Yield 18 servings
- 3 cup unsalted, natural pecan halves
- 1 egg white
- 2 teaspoons pure vanilla extract
- 1/3 cup sugar
- 1 ½ teaspoon cinnamon, plus a little extra (see below)
- ¾ teaspoon cardamom, plus a little extra (see below
- ½ teaspoon fine sea salt
- Preheat oven to 250 degrees. Grease a large baking sheet. Do not use parchment paper!
- In a small bowl whisk together the egg white and vanilla until foamy. Pour over the pecans and toss until the nuts are coated.
- In another small bowl mix together the sugar, cinnamon, cardamom and salt. Sprinkle over the coated nuts and toss until nuts are well-coated.
- Spread coated nuts in a single layer onto a greased baking sheet. (Remember, no parchment paper.) Bake for 1 hour, stirring every 15 minutes.
- Remove from the oven and immediately dust with a little extra sprinkle of cinnamon and cardamom. Let cool. Store in an airtight container for up to 1 month.
- Cardamom has a spicy-peppery flavor. If you don’t like that leave it out.
- Be patient with the nuts. Don’t rush them. They will look “done” at 45 minutes and you will be tempted to take them out an eat them right away. Don’t do that. If you want them crispy wait the entire 60 minutes (tossing every 15 minutes).
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