Cooked Pecans
Crunchy, sweet, and savory pecans coated with a lightly salted and sugared egg white mixture, perfect as a snack or topping for desserts, suitable for nut lovers.
Ingredients
Instructions
- Spray a cookie sheet with Pam.
- Mix the beaten egg white with salt, sugar, milk, and water until well combined.
- Spread the pecan halves on the prepared cookie sheet.
- Bake for 1 hour at 225°F.
- Stir the pecans three times during the baking process.
Tips & Substitutions
For best results, ensure your egg white is beaten until stiff peaks form for proper coating. If you want to reduce sugar, you can substitute with a sugar alternative like Stevia. You can also experiment with spices such as cinnamon or cayenne for a unique flavor twist. These cooked pecans are perfect for snacking or as a crunchy topping for salads.
Serving Suggestions
These cooked pecans make a delightful snack on their own or can be used to elevate dishes like salads or desserts. They pair beautifully with Vegetarian recipes, adding a nutty crunch. Consider serving them alongside cheeses or in a charcuterie board for an elegant touch. They also complement flavors found in Hawaiian Luau dishes.
Storage & Reheating
Store leftover pecans in an airtight container at room temperature for up to two weeks. If you want to extend their shelf life, you can refrigerate them in a sealed bag for up to a month. To reheat, spread them on a baking sheet and warm in a 300°F oven for about 10 minutes to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Cooked Pecans contains roughly 58 calories, with 1g protein, 12g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1783mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw pecans instead of roasted?
Yes, you can use raw pecans for this recipe. The cooking process will roast them and enhance their flavor. Just ensure they are spread evenly on the cookie sheet for consistent cooking.
What can I use instead of egg white?
If you want to make this recipe vegan or egg-free, you can use aquafaba, the liquid from canned chickpeas, as a substitute for egg white. Use about three tablespoons of aquafaba to replace one egg white.
How do I know when the pecans are done baking?
The pecans are done when they are golden brown and fragrant. Stir them every 20 minutes during baking to ensure even cooking and prevent burning, and keep an eye on them in the last few minutes for perfect crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).