Saturday, July 10, 2010


The recipe below was passed on to me by a distant relative in Opelousas, Louisiana. It's easy and oh, so good!


½ cup (1 stick) unsalted butter, melted

2 large egg whites
¼ teaspoon salt
¾ cup sugar
1 ¼ teaspoons ground cinnamon
1 pound pecan halves (about 4 cups)

Preheat over to 325 degrees.
Pour butter onto heavy large rimmed baking sheet and tilt sheet to spread butter evenly. Set aside.

Using an electric mixer, beat egg whites and salt in large bowl just until foamy. Gradually add sugar and cinnamon, beating until just blended. Don't overbeat, as the mixture must be fairly runny. Add pecan halves and stir to coat.

Spread pecans on the baking sheet in single layer if possible. Bake until pecans are crisp and butter is absorbed, about 30 minutes, turning them over with a spatula every 10 minutes.

Remove from oven. Slide spatula under pecans to loosen them. Cool pecans on baking sheet until crisp, about 2 hours. Then eat!

These pecans can be prepared up to 1 week ahead but should be stored in an airtight container at room temperature.)

Quick and easy, huh? Yum!

1 comment:

Olga said...

Thank-you for that recipe. I will try this one for sure.