Easy Peasy Sugar-Coated Roasted Pecans

I had a huge bag of pecans at home that were about to expire soon.. so I was pondering on the list of things to do with them. I'm not really a fan of nuts in my baked goods, so I figured.. heck, let's just eat them as is! This recipe is extremely easy and results in a very addicting snack. Once you eat one, you can't stop! My dad was a huge fan, along with my boyfriend. They're so great because you can take them anywhere stored in a Ziploc bag and snack on them at any time-- whether on a road trip or watching a movie. They're guaranteed to please.

I used a SILPAT to bake these nuts on and I highly recommend getting one if you haven't already. It's such a handy tool in the kitchen, especially for baking these. Nothing sticks to the surface and it can withhold such high temperatures. It's a bit pricy, but worth every penny. It's also simple to clean... who can complain with easy clean-up?

• 1 egg white
• 1 tablespoon water
  
• 1 pound pecan halves
  
• 1 cup white sugar
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees F. Grease a baking sheet or use a Silpat. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F for 1 hour. Stir every 15 minutes. Store in an airtight container.