This is a recipe I pulled out of a MOPS magazine several years ago. It has been sitting in my recipe binder ever since. Had I known how easy & delicious it was, I would have made it many times by now!! I made it recently to give as a Thanksgiving gift to my kids' Sunday School teachers (plus a thank you gift to the family members who hosted Thanksgiving).
They are really quick to make- about 5 minutes of prep, then just an hour to bake them in the oven. I packaged them in half-pint (1 cup) canning jars, and was able to get 6 jars' worth of pecans. I'm not sure exactly how long they stay fresh, as ours were gone within 4 days- but I think about a week should be fine. The recipe cost about $7.25 to make, and including the jars, it still came out to under $2 per jar.
The pecans are crunchy, slightly sweet, and cinnamoney. We ate them by themselves, but I think they would also make a great salad topping! Everyone who ate them loved them!
Printable version here
1 egg white
1 tsp. water
1 pound pecan halves
1/2 cup sugar
1/4 tsp. salt
1 tsp. cinnamon
Preheat oven to 250º. Beat egg white and water until frothy. Add pecans, coat well. In a small bowl, mix sugar, salt and cinnamon. Add to nut mixture and mix well. Spread on large, flat, buttered or greased pan (or a pan lined with parchment paper) and bake for 1 hour, stirring every 15 minutes.
Cool completely on pan before packaging. Store pecans in an airtight container for up to a week.
Yield: about 6 cups
Recipe source: MomSense Magazine Nov/Dec 2010
Why I love it? They are easy to make, delicious, and make a great gift!