Frosted Pecans(Great For Nibbling)
Crispy, sweetly glazed pecans coated in a fluffy meringue-like mixture, perfect for snacking or gifting. Rich, nutty, and irresistibly crunchy, suitable for any occasion.
Ingredients
Instructions
- Melt butter in a 9 x 13-inch pan in the oven and set aside.
- Beat egg whites very stiff until peaks form.
- Gradually add light brown sugar to the egg whites, beating until the mixture is thick and smooth, with good body.
- Fold in the pecans until they are thoroughly coated with the meringue mixture.
- Drop spoonfuls of the coated pecans into the pan with melted butter.
- Bake in the oven at 300°F (150°C) for 1 hour.
- Every 10 minutes, gently turn and separate the nuts using a small spatula so they brown evenly and are well coated with butter.
- Cool the pecans in the pan before serving.
Tips & Substitutions
Ensure your egg whites are at room temperature for better volume when whipping. If you don’t have light brown sugar, you can substitute with granulated sugar mixed with a little molasses. For added flavor, consider adding a pinch of cinnamon or vanilla extract to the meringue mixture before folding in the pecans.
Serving Suggestions
These frosted pecans make an excellent snack on their own but can also be used as a topping for salads or desserts, adding a delightful crunch. They pair beautifully with Shaun'S Favorite Coffee Cake for a lovely brunch spread or can be served alongside a cheese platter for a savory twist.
Storage & Reheating
Store any leftover frosted pecans in an airtight container at room temperature for up to a week. To keep them fresh, avoid exposing them to humidity. If you'd like to reheat them, spread the pecans on a baking sheet and warm them in a preheated oven at 250°F (120°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Frosted Pecans(Great For Nibbling) contains roughly 450 calories, with 7g protein, 15g carbohydrates, and 41g fat. It is a good source of protein (15% 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 other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds, though the texture and flavor will vary. Just make sure to adjust the baking time if using smaller or larger nuts to ensure they toast evenly.
What can I do if my meringue isn't stiff enough?
If your meringue doesn't form stiff peaks, try adding a small pinch of cream of tartar while beating the egg whites. This stabilizes the mixture and helps achieve the desired consistency. Make sure your mixing bowl is clean and free of any grease.
How do I know when the pecans are done baking?
The pecans are done baking when they are golden brown and fragrant. You can also test them by tasting a piece; they should be crunchy and not chewy. Remember to turn them every 10 minutes for even browning.
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).