Orange Creamsicle Candied Pecans |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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These are a year-round favorite in our house. We've made several variations and still come back to this one as our all-time favorite. Hand-shelled pecans from Grandma's tree, with a vanilla-orange sugar coating that gets its depth from cinnamon, pepper, rosemary, and a bit of Kahlua® and Grand Marnier®. Ingredients:
2 large egg whites |
1 teaspoon water |
1 teaspoon orange extract |
1/2 teaspoon vanilla extract |
1 1/2 teaspoons orange-flavored liqueur (such as grand marnier®) |
1 1/2 teaspoons coffee-flavored liqueur (such as kahlua®) |
1 cup white sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 teaspoon finely chopped fresh rosemary |
1 tangerine, finely zested |
1 pound shelled pecan halves |
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
2. Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
3. Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
4. Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.
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