Cinnamon Sugar Pecans

Hey, hey! It is salad season and what better way to top that amazing bed of greens than with some chopped cinnamon sugar pecans!

Actually, I have been toasting up these delicious pecans since Easter when I made that amazing Carrot Cake  and they have never made it onto a single salad. Hand snacking- yes, obviously. Chopped in an amazing chocolate chip cookie- surprisingly wonderful. Salad topper- great plan, yet to be executed.

The wonderful thing about these pecans is that they are really simple to whip up. You also don't need any special ingredients...except pecans. I bought the big bag at Costco thinking that would be waaay too many, but it turns out devouring these sweet, crunchy nuts is a quick and easy job, especially with little helpers.

Most importantly, all the recipes I found used so much sugar. I mean, I love sugar, but 1 1/2 cups for 2 cups of pecans? I'd rather save my sugar for something else. This recipe drastically reduces the amount of sugar to only 1/4 cup for 4 cups of pecans and they still taste awesome! Sweeeet.

Cinnamon Sugar Pecans

Ingredients

• 4 cups pecans
• 1 egg white
• 1 tbs water
• 1/4 cup + 1 tbs sugar
• 1/2 tbs cinnamon

Cooking Directions

1. Preheat oven to 250 degrees. Line a cookie sheet with parchment paper or tin foil.
2. In a small bowl, whisk together egg white and water until fluffy. Stir in cinnamon and 1/4 cup of sugar. It may take a minute to incorporate the cinnamon.
3. Pour pecans onto the cookie sheet. Pour egg white mixture over the pecans and toss so nuts are evenly coated. Sprinkle additional tbs of sugar on top, if desired.
4. Bake for 1 hour, stirring pecans every 15 minutes. Cool completely.

Bake the bread. Share the slices.