- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2-1 tablespoon ground cinnamon
- 1 teaspoon fine sea salt
- 1/8 teaspoon ground cayenne
- 12 ounces (about 3 to 3 1/2 cups) raw pecan, almonds, peanuts (or a mix!)
- 1 egg white, briefly whisked
Instructions:
- Heat oven to 300°F. Line a large baking sheet with parchment paper.
- Add the granulated sugar, brown sugar, ground cinnamon, salt and cayenne to a small mixing bowl and whisk until evenly combined.
- In a separate large mixing bowl, add the nuts and whisked egg white and gently toss until the pecans are evenly coated. Add in the sugar mixture and gently toss until the pecans are evenly coated.
- Spread the nuts out in a single even layer on the baking sheet. Bake for about 20 minutes, then remove the nuts and give them a brief stir. Bake for 20 minutes more or until the pecans are fragrant and the sugar coating is cooked. (Note that the sugar coating will continue to harden and dry once the pecans are out of the oven.)
- Transfer the baking sheet to a wire cooling rack and let the pecans cool to room temperature. Serve and enjoy immediately, or transfer the pecans to a sealed container to store at room temperature for up to 2 weeks
Recipe from gimmesomeoven
