Fall Memories – Candied Pecans

By Marilyn Hunter

When I was a little girl, we would pile into the family wagon (a Ford with “wood” paneling) and head to mamaw and papaw’s West Texas home for long weekends. Starting in mid-summer through the fall, my brother Eddie and I spent our afternoons gathering pecans from the backyard grove. We knew our efforts would be rewarded come Thanksgiving with Texas pecan pie.

Our boys may be years and miles away from my papaw’s backyard of pecan trees but I can still teach them the art of shelling and candying pecans.

Fancy pecans, candied with ginger and brown sugar, are a special fall treat. Package them in pretty jars and give as gifts, set around the house in small bowls as party treats, sprinkle over salads or mix with chopped fruit to sprinkle over ice cream for a quick and simple dessert. The boys love to snack on them all season long.

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Candied Pecans

1 egg white
1 tablespoon water
10 ounces pecan halves
3/4 cup brown sugar
1 teaspoon salt
2 teaspoons powdered ginger
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat the oven to 200°F. Whisk together the egg white and water in a medium bowl until frothy. Add the pecans, stir until evenly coated and set aside.

Combine the remaining ingredients in a clean brown paper bag. Add the egg-coated pecans, shake vigorously, and pour them onto a sheet pan that has been sprayed with cooking spray. Spread out pecans in a single layer, separating the nuts from each other as much as possible. Toast in the oven for 30 minutes. Stir nuts gently to turn them and continue toasting for another 15 minutes, or until crisp (they will become crisper as they cool). Store in an airtight container for 2 to 3 weeks.

Makes about 3 cups

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