I love these cinnamon pecans. They don’t have egg white on them; I prefer not to do recipes like that because the egg white tends to flake off, taking the flavoring with it.
1. Preheat oven to 250 F.
2. Stir together melted butter, corn syrup, sugar, cinnamon, and salt. Add pecans, toss to coat.
3. Spread coated nuts in a single layer on a large jelly roll pan. (I line the pan with a Silpat mat or parchment paper.)
4. Bake for 1 hour, stirring every 15 minutes. Let cool, store in an airtight container for up to 2 weeks.
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I’m so glad you said the egg white was not needed. I made it your way (albeit with honey & maple syrup instead of corn syrup, since I refuse to use that!) and they turned out perfect & yummy! As a side note, I also used A LOT more cinnamon (1 Tbsp!) so that would be the predominate aroma/taste.
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larry on 2.10.2011
I love pecans and will make this soon,
thank you. Larry