Try this Cinnamon Praline Pecans or Walnuts recipe
- Carbohydrate 733.118417498828 g
- Cholesterol 0 mg
- Fat 645.202379999944 g
- Fiber 90.3995783389885 g
- Protein 86.6830424999066 g
- Saturated Fat 55.4703387499667 g
- Serving Size 1 1 Serving (1544g)
- Sodium 62.4240624928255 mg
- Sugar 642.718839159839 g
- Trans Fat 30.3363219999974 g
- Calories 8561 calories
Step-by-step
- Preheat oven to 325 degrees.
- Beat egg whites and water together. Stir in pecans and toss quickly.
- Mix together sugar, cinnamon, salt and cocoa. Pour over pecans and toss quickly.
- Pour pecans into a greased 9" x 14" baking pan. Bake 45 minutes, stirring every 10 minutes.
- Using spatula, loosen pecans immediately from the baking pan. Cool.
- Can be stored up to two weeks in an airtight container.
Standard measurements fail to explain how moisture management governs this process. Egg white and water combine to form a thin binder. Too much liquid creates a heavy glaze that refuses to crisp. Too little leaves the spices bare. Whisk the protein until frothy before adding the nuts. This ensures every crevice grips the dry seasonings without pooling at the base of the pan.
Texture Mechanics
Sugar crystals melt during baking and resolidify as the pan cools. Stirring every 10 minutes distributes the melting syrup evenly across the surface of each nut. Neglecting this rotation leads to uneven caramelization and burnt spots. Maintain the oven temperature at 325 degrees Fahrenheit. Higher heat scorches the cocoa solids before the interior dries out entirely.
Judging Doneness
Visual and auditory cues signal when the batch is ready. Sugars harden as moisture evaporates. Pull the pan when the aroma turns deeply toasted and the coating loses its glossy wet sheen. Loosen the nuts immediately with a spatula while the pan remains warm. Letting them cool inside the baking dish cements them into a solid sheet.
