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Old-Fashioned Roasted Pecans

Old-Fashioned Roasted Pecans

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Patricia K

Patricia K

My ex-mother-in-law lives in the South and has lots of pecan trees. She sends me bags of shelled pecans every year for Christmas. I found out how they make the roasted pecans at the fair. Even though they use big roasters, these turn out just as great.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
  2. Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
  3. Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.
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Reviews

CariSue
444

CariSue

11/3/2008

Thank you, thank you, thank you for this recipe! I made a couple of changes after reading the reviews; vanilla instead of water, 2 egg whites and 1/2 white sugar and 1/2 brown sugar. My father loves pecans and I served this at his 60th birthday party. So many people asked me for this recipe I lost count after a while. Absolutely delicious and addiciting!

HEIDI 'S HOME
204

HEIDI 'S HOME

1/4/2008

I changed this just a little and they are now my favorite nuts. In place of the white sugar, I used brown sugar. I also add a small amount of cumin and cayenne pepper.

maiden4now
147

maiden4now

12/18/2007

A+ I tested this recipe a number of times. They are wonderfully sweet and adicting as is. A few changes I made: replace the water with vanilla as already suggested; use the called amount salt in the mix, and add an even sprinkle of seasoned salt to each batch and stir before baking. This makes for a "sweet and salty" pecan that is hard to close your mouth to.

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