Candied Pecans

By: Tree-Ripe Fruit Co.

  • 1 lb. Bag of Tree-Ripe Fruit Co. Elliot pecans
  • 1 Egg white
  • 2 Tbsp water
  • 1/4 Cup light brown sugar
  • 1/4 Cup granulated sugar
  • 1 ¼ Tsp kosher salt
  • ½ Tsp cinnamon
  • ¼ Tsp cayenne pepper
  • ¼ Tsp Black  pepper
  • ¼ Tsp Ground ginger
  1. Combine white sugar, brown sugar, kosher salt, cinnamon, ginger, cayenne and black pepper in a bowl.
  2. In a separate bowl whisk egg white and water. Toss pecans in the egg white mixture and mix until coated evenly.
  3. Combine pecan mixture and spice mixture until the pecans are coated evenly.
  4. Heat oven to 250 degrees. Line a baking sheet with parchment paper, coat with cooking spray. Spread pecans evenly on the baking sheet.
  5. Bake in oven for 1 hour, breaking apart and tossing the pecans every 15 minutes.
  6. Pull pecans from oven and let cool. Break apart pecans before serving. Serve same day or store in an airtight container at room temperature for up to one week.