Everyone has those recipes they go back to that bring back memories of places, people and moments that were filled with all things wonderful. This is one of mine. I have several of my Memaw’s recipes that were handed down to me and there are definitely a few that stand out the most. One of them is a fantastic oyster cracker recipe that is super easy and she would make before we would embark on our road trips, and then there is her candied pecan recipe. I do not remember her making this one as much when I was little, but I do remember having them in a snowflake jar on her counter around Christmas time and stealing them while she wasn’t looking because they are just that amazingly delicious!
When I made these this morning it took me no longer than 40 minutes to whip them up, cool and package them. They are making their way into some special people’s goody bags this Christmas.
Memaw’s Candied Pecans
1 pound pecan halves
2 egg whites
1 cup sugar
1/2 stick butter
1 teaspoon Vanilla extract
2 Tablespoons water
Heat oven to 325*
- Place egg whites in a bowl and whisk until slightly frothy. Add in sugar and teaspoon of vanilla extract and stir vigorously to combine (mixture will be grainy). Then add in your 2 tablespoons of water and stir until combined.
- Place butter on a cookie sheet and place in the oven to melt, careful not to burn.
- Stir in pecan halves into egg mixture until coated. then spoon onto the baking sheet with melted butter and stir gently.
- Bake for approximately 30 minutes, stirring every 10 to keep them from burning.
- Cool on a paper towel.
Enjoy!
Happy Baking! (and, a very merry Christmas!)
Bailey
Sweets by Bailey 