At the first sign of crisp air. I start making these sweet & spicy pecans.
&&& when I say the first sign of crisp air. I mean, when it’s finally not above 90 degrees lol.
I have been trying to perfect this recipe for about 2 years now, and according to Colton’s Dad, I think I finally have! Except, I usually don’t follow a specific recipe. I kind of just throw all of the ingredients in a bowl and hope for the best. But I have tried really really hard to measure out the ingredients for you guys.
Almost every Sunday, I like to make big batches of these sweet and spicy pecans. I like to put them in jars to give to family members, they’re the perfect snack to have at the house for when guests come over, and it’s also the best addition to any salad.
I for one, can’t walk through my kitchen with out having a few, because they are sooo addicting.
So duhhhhh I had to share it with you!
But on a side note, can we talk about how expensive a bag of pecans are?!? I mean $10 for a bag?? Holy moly! But I guess they’re worth it because I keep buying them – ha!
Anyways, here is goes.
For recipe, you only need about half a bag of pecans. In a large bowl, combine the pecans, egg whites, maple syrup, Splenda baking brown sugar, pumpkin spice, cayenne, cinnamon.
Spread all of the pecans evenly over parchment paper. Cook at 400 degrees for 10 minutes.
Let cool, and serve!
1/2 bag large pecans
3 TBS egg whites
2 TBS organic maple syrup
1 TBS cayenne
4 TBS Splenda baking brown sugar
3 TBS pumpkin spice
1 TBS cinnamon
Preheat over to 400 degrees
Empty 1/2 of the bag of pecans into a large bowl
Pour into bowl the egg whites, syrup, brown sugar & pumpkin spice. Stir it all together until every pecan is even coated.
Spread pecans evenly over parchment paper and then sprinkle cinnamon over pecans,
Place pecans in the oven and bake for 10 minutes. If it’s still not not, mix up pecans and cook for 10 more minutes.
Let cool & serve!
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