Last fall the snowbirds (seasonal retiree residents) arrived in Green Valley and with them my parents. Each fall as well as the snowbirds, comes the pecan harvest. And my parents quickly to turned from snowbirds into squirrels as they harvested gallon after gallon after gallon of pecans. We had so many pecans we didn’t know what to do with them. So what did we do? My mom and I made a recipe!
My Favorite Candied Nut Recipe
I’ll be honest I LOVE cinnamon flavored nuts that you purchase in the grocery store. However, they are unreasonibly expensive (around $5.00 for a few handfuls worth). My mom sought to find a way we could make them at home and came up with this insanely tasty honey roasted pecans recipe. We promptly threw a gathering / taste expo with the neighbors and they seemed to be quite the hit. I promised to post the recipe shortly there after but seems time has slipped away. Now 4 months later I’m putting it up.
It starts with a few simple ingredients.
- 3 egg whites
- 1/4 cup Raw Local Honey (use Holly’s Little Farm, Raw Honey, if you’re in Tucson)
- 1 tbsp Cinnamon
- 1 tsp Cayenne Red Pepper
- 1tsp sea salt
- Whisk ingredients in a small mixing bowl until evenly mixed.
- Place 6 cups of pecans in a gallon zip-lock container along with mixture and seal.
- Shake zip lock bag until pecans are evenly coated.
Now How to Toast Pecans
Preheat oven to 300 F. Spread the pecan mixture out evenly on a large nonstick cookie sheet covered it with parchment paper (if you’d like an easier cleanup). Preheat oven to 300 F and place pecans into oven for around 25 minutes or until they are dried. Remove from oven and let stand for 30 minutes / until cooled. Enjoy!!!!!
