Like cinnamon and sugar? Like pecans? Try cinnamon-sugar pecans.
It’s really easy. Get 2 large zip-top bags. Fill one with 1 egg white and 1 tablespoon of water. Whisk briefly. Fill the other with 1 cup of sugar and 1 teaspoon of cinnamon. Add a pinch of salt. Combine thoroughly.
Add a pound of pecans to the bag with the egg mixture and shake to coat. Transfer pecans to the cinnamon-sugar bag, and shake to coat again.
Pour pecans out onto a baking sheet. If you have a silicone baking mat, this is a great time to use it. If you don’t, grease your pan well and stir pecans a few times during baking to make sure they don’t stick. Bake in a preheated 250-degree oven for 1 hour. Allow to cool completely, about an hour, on a wire rack before serving. Resist the urge to eat them as soon as they come out of the oven—they get better as they cool.
These are delicious, and the idea is a simple one that can be used in a hundred different ways. For instance, Barefoot Contessa recently made rosemary roasted cashews. I think I’ll try those next.