With the holidays in full swing, you’re undoubtedly in need of lots of gifts. Besides the ones to go under the Christmas tree, there are gifts for neighbors, teachers, co-workers, party hosts and hostesses, and not to mention unexpected visitors who drop by! These sugared pecans are the perfect solution to all of those situations—they’re easy to make in bulk (each batch yields about four cups and takes about five minutes) and they last a loooooong time if stored in a sealed container. And, most importantly, they’re delicious—great on salads, cheese plates, ice cream, holiday desserts, and, let’s face it, straight off the pan. Package this sweet homemade gift in cellophane with a sprig of greenery and a cute holiday tag from Minted, like these “Holly Jolly” gift tags by Toast & Laurel.
Sugared pecans (recipe below) | “Holly Jolly” gift tags by Toast & Laurel
Keep reading for this sweet and easy holiday gift recipe…
4 cups pecans
1 cup sugar
3/4 teaspoon table salt
Optional: 1/2 teaspoon cinnamon and/or a pinch of other spices like ginger, nutmeg, or cayenne pepper as desired
1 egg white
1 tablespoon water
Preheat the oven to 250°F. Pour the pecans into a gallon-sized ziplock bag. In another gallon-sized ziplock bag, combine sugar, salt, and any other spices you like to use. I actually like mine plain (without spices) because they are super versatile that way, but they are delicious with spices too. In a small bowl, whisk the egg white and water until slightly foamy. Pour the liquid mixture over the pecans, seal the bag, and shake vigorously until the pecans are all evenly coated. Pour the pecans into the bag containing the sugar mixture, seal, and shake vigorously until all of the sugar mixture is stuck to the pecans and the pecans are evenly coated. Pour onto a cookie sheet, spread out into a single layer, and bake for 1 hour, stirring 3 or 4 times throughout. While the pecans are baking, line a fresh cookie sheet with foil, parchment paper, or a silicone baking mat. When the pecans are done, scrape them immediately onto the lined baking sheet, and cool completely.
Find more of Melissa on her blog.2 COMMENTS