Heat all the ingredients in an iron skillet on medium heat.
Stir constantly with a wooden spoon until all the moisture is cooked out.
Sugar will crystallize on pecans.
Turn out on wax paper.
Break apart as they cool.
ell; then stir in the cinnamon, pecans, and cinnamon chips. Next, add to
Mix all ingredients together except pecans.
Bring mixture to a boil in a stainless steel frying pan.
Once mixture begins to boil, add pecans and stir continuously until pecans soak up water and cinnamon.
Pour out onto waxed paper on table top and separate pecans until cool.
Preheat oven to 325\u00b0.
Combine sugar, cinnamon and salt in small bowl.
Whisk egg whites in large bowl until frothy.
Add pecans and toss to coat.
Add sugar mixture and toss thoroughly. Spread pecans in a single layer on a large cookie sheet.
Bake until toasted and crisp, about 20 minutes.
Using spatula, loosen pecans from cookie sheet.
Cool.
Can be prepared 2 weeks ahead. Store in airtight containers.
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer.
Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat. Spread coated pecans on the buttered baking sheet.
Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.
Combine sugar, cinnamon and salt.
Beat egg white and water until fluffy.
Place pecans in egg white mixture to coat.
Then coat pecans with sugar, cinnamon and salt mixture.
Sift sugar and cinnamon together.
Roll pecans in egg white, then sprinkle cinnamon and sugar mixture over pecans (make sure they are mixed well).
Butter large pan; spread pecans in pan. Cook in 300\u00b0 oven until brown and appears dry.
Stir often (about every 15 minutes).
Bake about 35 to 40 minutes.
Melt butter in a microwave oven on High for 25 seconds. Remove butter from microwave and mix in sugars and cinnamon. Add the pecans and toss until well coated. Spread pecans on an ungreased cookie sheet. Bake in a preheated 250\u00b0 oven for 30 minutes. Remove from oven and let cool on wax paper. Makes four 1/2-cup servings.
Beat egg white until stiff.
Mix in pecans.
Mix sugar and cinnamon.
Pour over pecans.
Mix and spread in a greased pan. Bake at 300\u00b0 for 30 minutes.
160 C).
Combine sugar, cinnamon and salt in small bowl
Slice each pecan half into three lengthwise pieces.
Mix together the cinnamon and brown sugar.
Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
Mix all ingredients except pecans. Cook on stove on medium heat to dissolve sugar. Add pecans. Cook, stirring constantly, until pecans are thoroughly sugared and no liquid is left in pot. Spread on wax paper and cool. Store in airtight container.
Melt butter in microwave 25 seconds. Mix sugars and cinnamon and mix well. Add melted butter and mix well. Add pecans and mix until well coated. Bake on ungreased cookie sheet for 30 minutes in 250\u00b0 oven. Remove from oven; cool on wax paper. Place in Ziploc bag to stay fresh.
Whip egg white and water together.
Mix in pecans.
Mix sugar, cinnamon and salt together, pour over pecans and mix well.
Put on a cookie sheet.
Bake for 30 minutes in 250\u00b0 oven.
Stir.
Bake for another 30 minutes at 275\u00b0.
Let cool.
In pot on stove, bring to soft boiled stage.
Add pecans; stir until sugared.
Pour onto waxed paper.
Whip together egg white and cold water.
Coat pecans with egg white mixture.
Place on foil lined cookie sheet.
Mix sugar, cinnamon and salt.
Sprinkle on top.
Bake at 300\u00b0 for 40 minutes. Check constantly.
Beat egg white slightly; add water.
Beat until frothy and add pecans and stir.
In another bowl, combine sugar, cinnamon and salt.
Add to pecan mixture.
Put into buttered pan.
Bake at 250\u00b0 for 1 hour, stirring occasionally.
In one bowl, mix egg white and water. Beat slightly with fork to mix well. Pour 4 cups pecans into this mixture and mix until it is all soaked onto pecans.
Combine the first five ingredients and cook until sugar is dissolved.
Add pecans and continue to cook stirring frequently. Cook until pecans are completely sugared with no syrup left in pan.
Spread on wax paper to cool.
Melt butter in a large skillet over medium heat; add brown sugar and next 4 ingredients. Stir well.
Add pecans, stirring well to coat. Remove from heat.
Spread coated pecans on a lightly greased 15\" x 10\" x 1\" jellyroll pan.
Bake at 325\u00b0 for 14 to 15 minutes, stirring every 5 minutes. Cool completely. Break nuts apart.