Tama's Candied Pecans

Crunchy, sweet roasted pecans are great for wine tasting nibbles or to toss on salads and soups.

Servings: about 2 cups

Cook Time: 1 hour

Pair With: This recipe will pair with a wide range of wines, try a Chardonnay.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


spray olive oil

1 egg white

1 tablespoon water

3-4 drops vanilla

1 cup white sugar

3/4 teaspoon salt

1/8 teaspoon cloves

1/8 teaspoon nutmeg

1/2 teaspoon ground cinnamon

1/2 pound pecan halves


Preheat your oven to 250 degrees. Spray a baking sheet lightly with oil.
Whisk together the egg white and water in a mixing bowl until frothy. Add a few drops of vanilla and whisk to mix in. In a wide, flat bowl, mix together the sugar, salt, cloves, nutmeg and cinnamon. Add pecans to egg whites and stir to coat them evenly. Remove the nuts with a slotted spoon, and roll them in the sugar mixture until coated--this is easiest to do in small batches.

Spread the nuts out on the prepared baking sheet so they do not touch each other and put into the preheated oven. Bake for 1 hour. Let cool before serving or tasting--they are hot inside when they come out of the oven!