There are so many different recipes for these sweet pecans, and so far this is the best.
Cinnamon Sugar Pecans
- 1/2 cup unsalted butter, melted
- 2 large egg whites
- 1/4 tsp. salt
- 3/4 cup sugar
- 1-1/4 tsp. cinnamon
- 1 lb. pecan halves (about 4 cups)
Pre-heat oven to 325°F. Add pats of butter on the baking sheet and melt. Tilt sheet, spreading butter evenly; set aside.
Using an electric mixer, beat egg whites and salt in a large bowl just until foamy. Gradually add sugar and cinnamon, beating just until blended (mixture should be creamy). Add pecan halves and stir to coat.
Spread pecans on buttered baking sheet in a single layer. Bake until pecans are crisp and butter is absorbed, turning pecans over with a metal spatula every 10 minutes. These cook anywhere from 20-30 minutes. In my electric stove they took 20 minutes, in my gas stove they took 25 minutes. So, watch very closely towards the end of the cooking time as all ovens vary.
Remove from oven and loosen pecans from the baking sheet. Cool for about 2 hours. These can be made up to 1 week ahead of time; store in an airtight container at room temperature.