I love the taste and smell of candied pecans. I am reminded with every scent of how much I love to shop at Christmas time because a booth will always be set up selling these wonderful pecans. And, of course, I always have to buy some in order to keep shopping. The only problem is there is never enough to satisfy my craving.

Brandon found this recipe while watching Trisha Yearwood on the Food Network. He quickly decided he needed to pin that recipe because we had pecans in the freezer that we needed to do something with. His grandmother gave everybody a large bag of pecans for Christmas this past year, so we froze ours until we could figure out how we wanted to use it.

The recipe is fairly simple:
1 stick butter
3 egg whites
1 cup of sugar
1 tsp of ground cinnamon
4 cups of pecan halves

Preheat oven to 350 degrees.

Line baking sheet with aluminum foil. Pour butter on baking sheet. In large bowl, mix egg whites, sugar, and cinnamon. Add pecans and toss until coated. Pour pecans onto baking sheet. Bake 30 minutes, stirring every 10 minutes. Cook on baking sheet 10-15 minutes.

This was Brandon’s first time working with egg whites. It took him a few tries, but he finally got it to work. His tip is to use the egg shell method. The key is to break the egg shell in half and pass the egg yolk between the two shells while the egg white falls into a bowl.

Brandon decided he would share these wonderful pecans with a friend from church for his birthday. I was happy that he decided to leave me a few pecans and not give them all away. They are so delicious that you can’t just have 5 pieces. 2 or 3 handfuls might be sufficient.