Background: Candied Pecans are a favorite in our home every fall. My father-in-law had several beloved pecan trees he harvested each year, so we had an abundance of pecans. I start making these around Thanksgiving and continue through the end of the year. These candied pecans go fast and are considered a valued commodity, so rationing is often required. I will make up small mason jars with a ribbon and share them with my neighbors as a holiday gift. They are easy to whip up and pop in the oven for a scrumptious snack.
- 1/3 cup sugar
- 2 teaspoons McCormick Pumpkin Pie Spice
- 1/4 teaspoon salt
- 1 egg white
- 1 tablespoon McCormick Pure Vanilla Extract
- 3 cups pecan halves
- Preheat oven to 250°F. Mix sugar, pumpkin pie spice and salt in small bowl. Beat egg white and vanilla in large bowl until foamy. Add pecans; toss to coat well. Add spice mixture; toss to coat pecans evenly.
- Spread pecans in single layer on lightly greased baking sheet.
- Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks.
To make a stunning holiday snack bar, consider making and displaying Carter’s Andes Mint Cookies, Puppy Chow, Maple Pecan Cookies, and Seven Layer Bars.
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