If you’re anything like me, you’ve had your Thanksgiving menu set for the past month. If you’re not like me (last minute is good too but would stress me out beyond belief, but we’re all different!) and you’re still looking for Thanksgiving recipes, these pecans will be a perfect addition to your dessert table.
They’re a lot like a pecan pie without the gooey gross stuff underneath. These would make a great gift to a host, or a good Christmas gift to your neighbors.
I’ll keep it short so you can get to it!
- 2 lbs pecan halves
- 2 egg whites
- 4 Tbsp whiskey
- 4 Tbsp real maple syrup
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tsp kosher salt (more to taste)
- 2 Tbsp cinnamon
- Preheat oven to 250 degrees.
- Whip egg whites, whiskey and maple syrup together until foamy. You can use a big whisk or the whisky attachment on a mixer for this. The whites won't get really stiff but that's ok.
- In a large bowl combine the white sugar, brown sugar, salt and cinnamon and set aside.
- Add pecans halves to egg white mixture and stir to coat. Add coated pecans to sugar mixture and stir together until all coated.
- Lay out pecans on a large parchment paper lined baking sheet and bake for 20 minutes at a time (stirring in between). I use a really large baking sheet for this so that they're in a single layer, but feel free to use two pans. You don't want them the nuts all mounded on top of each other.
- After an hour the nuts should be moist when you take them out but dry fairly quickly. The coating should be hard and not tacky when it dries. If you need to put them back into the oven until this happens (another 10 mins or so) its all good!
- This makes a big batch which is great for gift giving, but feel free to half it for a more reasonable amount.