Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or whisk
- Rimmed baking sheets (two are best)
- Parchment paper or silicone baking mats
- Spatula
- Wire cooling rack
Step-by-Step Instructions
First, I prepare my baking sheets by lining them with parchment paper. This is a non-negotiable step I learned after spending an hour chiseling sugary pecans off a pan. I set the sheets aside and turn my attention to the star ingredient: the pecans. I give them a quick look-over to pick out any shell fragments or shriveled pieces. I want only the best, plump halves for this recipe. I place all the beautiful pecans in my large mixing bowl, ready for their sweet coat.
Now, for the secret weapon: the egg white mixture. In my medium bowl, I combine the room-temperature egg white and the tablespoon of water. Using my electric mixer on high speed, I beat them until the mixture is frothy, white, and has expanded in volume. It won’t form stiff peaks like meringue, but it should be very light and foamy, about 2 minutes of beating. This frothy foam is what will help the sugar mixture cling to every nook and cranny of the pecans, creating that perfect, crystalline shell.
I pour this frothy egg white mixture over the pecans in the large bowl. Using a spatula, I gently fold and stir until every single pecan is gleaming and thoroughly coated. It’s a sticky business, but I make sure no pecan is left behind. In a separate small bowl, I whisk together the granulated sugar, brown sugar, cinnamon, salt, and nutmeg. The smell at this point is heavenly—like the best cinnamon toast you’ve ever imagined. I then sprinkle this spiced sugar mixture over the wet pecans.(See the next page below to continue…)