Paleo Candied Pecans

pecan halves - 1 pound, about 4 cups

egg whites - 1

water - 1 Tbsp

raw honey - ½ cup, liquified (I set my honey jar in a cup of hot water to liquify)

ground cinnamon - 1 tsp

sea salt - ½ tsp

subheading: Preparation:

Preheat oven to 250º F.

Line a shallow, rimmed baking sheet with parchment paper.

Place egg white and water in a large bowl. Stir with a whisk until frothy (think bubble bath).

Add pecans and stir well with a wooden spoon until they are evenly coated.

Combine honey, salt, and cinnamon in a liquid measuring cup. Pour over nuts and stir well to evenly coat.

Transfer pecans to the lined baking sheet. Arrange in a single layer using a rubber spatula.

NOTE: Discard any leftover liquid that may be left in the bowl.

Bake for 60 to 90 minutes, stirring at approximately every 15 minutes.

Remove from oven and immediately transfer to a glass baking dish to cool.

NOTE: It is very important to remove the nuts from the parchment before they cool-they will stick.

Once cool, break into pieces and store in an airtight container at room temperature.

Page footer