The City Magazine Since 1975

Sugar & Spice Pecans

From the kitchen of Molly and Me Pecans (843) 619-7469, (Yields 8 cups)
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1½ cups sugar
1½ tsp. kosher salt
2 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
2 egg whites
1/4 cup water
8 cups pecan halves



Preheat oven to 250°F. Line a baking sheet with a Silpat or aluminum foil.

Combine the sugar, salt, and spices in a large bowl.

Put the egg whites and water in a bowl and beat them to a froth with a hand mixer or whisk. Place the pecans in a bowl, pour the egg whites over them, and mix thoroughly. Add the pecans to the sugar mixture and stir until they are well coated. Spread them out on the prepared baking sheet. Bake for 45 minutes to one hour, stirring every 15 minutes, until they are no longer sticky to the touch.

Cool completely. Store the pecans in a tin or other tightly closed container. They will keep for a month.