Cajun Pecans
Ingredients
30
servings
- 1 lb pecan halves
- 3 egg whites
- 1 cup sugar
- 1/2 cup butter
- Dash of salt
Step-by-Step Instructions
- Preheat oven to 325°F. Toast pecans by spreading in one layer on a cookie sheet and baking at 325 degrees until light brown, about 10 minutes. Remove and set aside.
- Beat egg whites until frothy. Add sugar and beat until stiff peaks form. Fold in toasted pecans.
- Melt butter in 10x15 inch jelly roll pan or cookie sheet. Spread nut mixture evenly over melted butter and bake at 325°F for 30 minutes. Watch them carefully as they’re easy to burn.
- Stir carefully every 10 minutes until light brown (most of the pecans will have a slightly grayish color rather than deep brown). Keep in a closed container or tin to maintain freshness.
Common Problems and Solutions
Q: Why are my pecans burning?
A: The meringue coating can burn quickly. Watch them carefully and check every 10 minutes when stirring. If your oven runs hot, reduce temperature to 300°F.
Q: Can I make these ahead?
A: Yes, these keep well for up to 2 weeks in an airtight container or tin. They're perfect for gift-giving and holiday prep.
Q: Why do my pecans look grayish instead of brown?
A: That's normal! The meringue coating gives them a slightly grayish color rather than the deep brown of plain roasted pecans. They're done when they're lightly golden overall.
Tips and Techniques
Make sure to toast the pecans first before coating them - this brings out their natural flavor and ensures they’re fully cooked inside. Store in an airtight container to prevent the meringue coating from getting sticky in humid weather.
Ingredient Substitutions
- pecan halves: walnut halves
- butter: margarine
Equipment Needed
- 10x15 inch jelly roll pan or cookie sheet
- Electric mixer for beating egg whites
- Cookie sheet for toasting
