Recipe for Candied Pecans With Brown Sugar

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Candied pecans with brown sugar require you to start off with either a raw or roasted non salted pecan, preferably raw, egg white, water, brown sugar, salt and cinnamon. Find out about a great recipe for candied pecans with brown sugar with help from an experienced culinary professional in this free video clip.

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Video Transcript

Hello. My name's David. I own Illinois Nut and Candy. We can be found on line at raisingthecandybar.com. Today, we're going to be learning how to make candied pecans with brown sugar. Our ingredients are relatively simple. You start off with either a raw or roasted non salted pecan, preferably raw, egg white, water, brown sugar, salt and cinnamon. So let's begin. The first thing you're going to do is start off with 1 egg white, and we're going to add 1 tablespoon of water to the egg white. And we're going to take our blender and we're going to whip it up. Now that we have the egg whites and water mixed to a nice froth, we're going to take our pecans and add them to the mix. We're going to be sure that we stir the pecans and the egg whites so that they're evenly coated. Now we're going to start with out sugar topping. We're going to take 1 cup of brown sugar, half a teaspoon of cinnamon and then we're going to take a 3/4 of a teaspoon of salt. What we're going to do now is we're going to mix it all together. And you want to make sure that you get all the clumps out of the sugar so that it will coat the pecans evenly. Once your sugar, cinnamon and salt are all mixed nicely all together, we're going to take our pecans coated in the egg white and pour it in the bowl. We're going to mix the bowl once again, making sure that the pecans are evenly covered. Once your mixture is all complete we have a clean cookie sheet with a piece of parchment paper that has been sprayed with non-stick spray. What we will do is we will evenly distribute the pecans on to the cookie sheet. While I was doing this I had already turned on the oven to 250 so it'll preheat. We'll take our cookie sheet and we'll put it in our oven to start the baking process. What's going to happen over the next hour is that every 15 minutes the pecans will be flipped. The whole idea is that they cook evenly and that the coating's able to get nice and crisp. So now that it's been and hour and we've already flipped the pecans approximately 4 times, we're going to take them out and the first thing we're going to do is we're going to take the pan, place it on a cooling sheet and the very carefully grab the corner of the parchment paper and slide it off the cookie sheet. By doing that we're going to make sure that the pecans stop cooking and can cool off. After the pecans have cooled there you have the perfect topping for a salad or a tasty treat on its own. My name's David. I own Illinois Nut and Candy. We're online at raisingthecandybar.com, and have a very sweet day.

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