Pecan Candied Jewels Recipes

EASY CANDIED PECANS WITH CINNAMON SUGAR

Steps:

• Preheat the oven to 325. Grease a cookie sheet and set aside. Do not use foil or parchment paper on the cookie sheet.
• In a medium bowl, whisk the egg white until frothy. Add the vanilla and whisk again to combine.
• Add the pecans and toss to coat them evenly in the egg whites. Set aside.
• In a small bowl mix the sugar of your choice, salt and cinnamon. Sprinkle over the pecans and toss to coat the nuts evenly.
• Spread on the cookie sheet in an even layer.
• Bake, turning the pecans well every 5 minutes until the wetness of the egg dries. Keep turning them often and make sure to bring the nuts along the edge of the pan to the center and the center nuts to the edges so they don't burn. Don't walk away from the stove!
• Remove the pan from the oven and let the nuts cool on the pan. They will crisp further as they sit. Keep them in an air tight container at room temperature for up to 5 days.

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

CANDIED PECANS

Steps:

• Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. , Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan., Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. , Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.