Oh, these are so delicious. I stumbled upon them when I was baking for Thanksgiving, and decided to whip them up to top my pumpkin spice cake. These salty sweet roasted pecans are so simple, and like crack. You will nibble them all up before they even make it to the jar.
There are so many ways to enjoy them, like on a holiday charcuterie board, on winter salads, wrapped up in a pretty jar for christmas gifting. Whip up a triple batch, and keep them for your hostess gifts… I’m clearly obsessed. You may be thinking that I’m “nuts” for devoting a blog post to these little gems, but try them, and call me in the morning. Nuts for everyone!
Here’s how to make my salty sweet roasted nuts:
1 cup whole pecans
one egg white
1/4 cup sugar
sprinkle of salt and cinnamon
Mix well in a bowl… make sure that egg white is well distributed. Roast in a 350 degree oven for 20 minutes, tossing halfway through. I like to line the baking sheet with parchment, because these are sticky little devils. Proceed to eat them all in one sitting.