Monday, December 21, 2009

Candied Pecans

We have been eating these like crazy at my house, they are so light and just slightly sweet, everyone loves them!

Candied Pecans

4 c. sprouted pecans
2 T. Just Whites (you can substitute 3 egg whites and omit the water)
6 T. water
1/4 tsp. salt
1/3 c. honey (if your diet allows maple syrup can be substituted for the honey)
1 tsp. cinnamon

1. Combine Just Whites and water in a large bowl. Whisk together then let sit 5 minutes (if using egg whites skip this step)
2. Prepare a cookie sheet by lightly oiling with olive or coconut oil.
3. Add salt to whites and beat with an electric mixer until stiff.
4. Add honey and cinnamon and beat 1 more minute.
5. Stir in pecans, continue stirring until all nuts are coated. Pour onto prepared cookie sheet.
6. Bake at 170 degrees for 3-4 hours or until dry, stirring every 30 minutes.
7. Cool completely and store in an airtight container. I know they keep well a week or so but we keep eating them so fast none have lasted us longer than that.

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