We had a bumper crop of pecans this year and I had to think of ways to eat them. I made pecan pies on Christmas and also on New Year’s Eve. We still have plenty to shell and to eat so I found this online and made it, but of course I had to tweak it a little bit.
Pre heat oven to 250°F
In a plastic bag, mix:
- 1cup sugar, white or brown
- ¾ tsp. salt
- 1 TBS powdered cinnamon
- ½ tsp. nutmeg
- ½ tsp. powdered cloves.
In another bowl, beat the white of one egg with 1 TBS water and 1 tsp. vanilla until frothy.
Drop 4 cups of pecan halves in the egg white mixture and coat each pecan well. Drop the coated pecans in the sugar mixture and shake until all are coated well.
Line a cookie sheet with Parchment paper and spread the pecans as loosely as possible.
Bake for 1 hour but stir and turn the pecans over every 15 minutes.
Let it stand to cool completely before serving.
The nutmeg and cloves can be omitted if you don’t have them in your kitchen. It will be just as good.
Kusina ni Norie 
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