Sugar & Spice Pecans, recipe from the kitchen of Molly and Me Pecans; photograph by Christopher Shane
DECEMBER 18, 2013
Have a lineup of holiday parties to attend and no hostess gifts on hand? Make a big batch of deliciously easy Sugar & Spice Pecans (recipe courtesy of the Charleston Farmers Market’s own Molly and Me Pecans) and bag them up. If you’re adept in the kitchen, check out our December cover story “Homemade for the Holidays” online for seven more sweet treat recipes—from eggnog macarons (Brown’s Court Bakery) to chocolate chip biscotti (EVO Bakery)—for you to whip up. Or if you’re a little harried and hopeless like us this time of year, you can simply call the talented pros and pick them up. Your secret is safe with us!
Sugar & Spice Pecans
(Yields 8 cups)
1½ cups sugar
1½ tsp. kosher salt
2 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
2 egg whites
1/4 cup water
8 cups pecan halves
Preheat oven to 250°F. Line a baking sheet with a Silpat or aluminum foil.
Combine the sugar, salt, and spices in a large bowl.
Put the egg whites and water in a bowl and beat them to a froth with a hand mixer or whisk. Place the pecans in a bowl, pour the egg whites over them, and mix thoroughly. Add the pecans to the sugar mixture and stir until they are well coated. Spread them out on the prepared baking sheet. Bake for 45 minutes to one hour, stirring every 15 minutes, until they are no longer sticky to the touch.
Cool completely. Store the pecans in a tin or other tightly closed container. They will keep for a month.