Okay, so I admit that candied nuts are something I’ve long associated with the winter holidays– they’re so great for eating by the handful along with all of those rich, cheesy, sugary holiday foods– but there’s no reason to restrict one’s intake of these deliciously crunchy, sweet-savory snacks to the winter months! They go just as well with bright, crispy salads as they do with melty brie (mmm, brie…). Brown sugar gives them depth, while cinnamon gives them a hint of spice. I’ve been known to add 1/8 tsp. of cayenne pepper for an extra kick, but you don’t have to if you want something a bit milder.
I will note that I’ve tried different methods of getting a nice, crunchy coating on the pecans, and the egg white method is the only way to go. Works every time, and no hassle with trying to caramelize sugar!