These pecans are great because they make a fabulous snack on their own, and can also be added to any choc chip cookie recipe to make them oh so much better.
The meringue mixture makes them super crisp in a light way, sweet without overly sickly.
They last well in an airtight container like a glass jar, which is what makes them a great gift to bring to someone's house without seeming like you have gone over the top.
- 240g toasted pecans (You can either buy them pre-toasted, or roast them in the oven for 10-15 mins before you start. This just ensures they stay extra crispy after coating)
- 100g caster sugar
- 1 1/2 tsp cinnamon
- Optional: I also like to add about a quarter of a teaspoon on a 'Hot Cross Bun' spice blend I have from Gewürzhaus which contains coriander seed, ginger and cloves. You can add a touch of these spices if you'd like, but the cinnamon is great on it's own too and keeps things simple.
- 1/2 tsp salt
- 15g egg white (about 1/2 a white)
- 1/2 tablespoon water
- A drop vanilla essence
1. Pre-heat the oven to 120C (250F)
2. Mix sugar, spices and salt together in a bowl
3. Whisk egg white, water and and vanilla in a large bowl roughly with a fork until frothy
4. Toss pecans in the wet mixture until all are evenly coated, then sprinkle over the sugar mixture and toss again.
5. Spread the pecans out over a baking tray and bake for 1 hour, stirring every 15 minutes or so to ensure even baking. The egg white and sugar will create a crisp coating once the buts are cooled - so to test if they are ready you'll need to take one out and let it cool a bit before tasting.