Cooking Lesson #965: Cinnamon-Sugar-Coated Pecans

…from the Perspectives’ Kitchen

How you doin’? I know I’ve shared my feelings on county fair foods in previous editions. I don’t go to the County fairs to look at the rabbits or purchase some gadgets that break the moment you try them at home. I go there to “pig-out” on fair fare. I always start with the giant cinnamon rolls, eat as much fun, fried foods as I can and finish up with old-fashioned praline frosted pecans.
 
Of all the Southern frosted pecan recipes I’ve developed, I know my Cinnamon-Sugar-Coated Pecans are an absolute crowd favorite. You can eat them in the fall, winter, spring or summer. Their flavor makes them the perfect snack, side dish topping or crunchy salad garnish.
 
You’ll find these are great for sharing or gifting. They make a tasty addition for a personalized holiday gift basket. Traditionally, Cinnamon-Sugar-Coated Pecans are best eaten by the handful, but they're just as good on a fruit or Caesar salad.
 
Where did these wonderful, sugar coated pecans originate? You can thank the French!  It is believed that pralines were brought over from France by the Ursuline nuns, who came to New Orleans in 1727. The praline became a sugary, creamy, pecan-laden candy patty. The nuns replaced the traditional almonds with pecans. Individual sugar coated pecans were considered seconds when the pecan fell through the pralines and were sold as sugar covered pecans.
 
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 cups+
 
Ingredients 
1/2 cup (1 stick) melted unsalted butter
3 large egg whites
1 cup granulated sugar
2 teaspoons ground cinnamon
4 cups pecan halves
 
Directions

1. Preheat the oven to 350⁰ F.
2. Line a large, rimmed sheet pan with aluminum foil.
3. Pour the melted butter onto the lined sheet pan and spread it evenly over the foil.
4. In a large bowl, mix the egg whites, sugar and cinnamon.
5. Add the pecan halves and toss in the egg white mixture until they are fully coated.
6. Evenly spread the pecans onto the sheet pan.
7. Bake for 30 minutes, stirring the pecans every 10 minutes.
8. Cool on the baking sheet for 10 to 15 minutes before serving or storing.

ChefSecret:  Add a touch of moonshine! Just one or two ounces of good old American whisky makes for a different and wonderful flavor profile.

Quip of the Day:  I got pulled over by a cop last night. He asked me if I had a police record? Apparently,
“Roxanne” was not the answer he wanted to hear.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Snack #Praline #CinnamonSugarCoatedPecans #FairFood #GiftBasketGoodies #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024

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