I’ve always been a hard core snacker. In fact, Ben calls me The Snack Monster - though I think I’ve mentioned that here before...
I seriously can never ever get enough. And once I finish a salty snack, I immediately gravitate towards a sweet one. And then a salty one. And then…
I’m the girl who fills up on the appetizers and charcuterie board because I just can’t stop. Just one more slice of cheese and one more cracker I tell myself. It NEVER works.
I have actually started intermediate fasting in order to curb my snacking. I eat for an eight hour period a day. I can eat whatever I want in that period and however much I want but once it’s over: IT. IS. OVER. This is extremely helpful for me as my enthusiasm for snacking is quite similar to Barkley’s enthusiasm to fetch tennis balls; it’s never ending.
Anywho, everyone always says nuts are a great, healthy snack. But nuts get boring after awhile. I always wish they had something extra going on. So, I added all the extras!!
These Triple Threat Candied Pecans are SWEET, SALTY, and slightly SPICY. I say slightly because these nuts could use WAY MORE of a kick!! Next time I make them, I will definitely be doubling the cayenne. However, to each their own. If you trust my spicy self, add more cayenne! Or if you really don’t prefer a punch, leave this recipe as is.
These pecans are super quick and easy to whip up, hold in an airtight container for at least one month (they never last longer in my house), and are great for more than just snacking:
Place some in a cute jar with a ribbon and give them as a gift.
Roughly chop them to top off your favorite salads.
Use them to decorate your Christmas cakes, pies, tarts, and cookies.
Add them to a batch of Homemade Chex Mix.
Share your creations and spread the love!
Lick the Bowl - It’s Gluten Free,
Triple Threat Candied Pecans
(Yield: 1 lip-smacking pound)
½ cup sugar
½ cup brown sugar
2 tsp cinnamon
1 tsp salt
1 tsp cayenne
1 egg white
1 Tbsp bourbon
1 lb pecans
Preheat oven to 275°F. Line sheet pan with silpat and coat with cooking spray.
Whisk together sugars, cinnamon, salt, and cayenne in a small bowl. Set aside.
Whisk egg white and bourbon together until frothy.
Toss pecans into egg white mixture and thoroughly coat.
Pour sugar mixture over pecans and fold until evenly coated.
Spread coated pecans on prepared pan and bake for 45 minutes, stirring every 15 minutes so that the nuts cook evenly on all sides.