I have been making these pecans for at least 30 years but use 1 teaspoon of cinnamon. Some reviewers add vanilla; I find that masks the taste of the pecans too much. If you’re having a sticking problem, put 1 Tablespoon butter on a large baking sheet with sides. Place pan in the preheated oven to melt butter. Remove from oven and spread butter over entire bottom of pan. No need to drag out the Kitchen-Aid or use plastic bags, just wisk 1 large egg white and 1 Tablespoon of water until frothy, this is enough liquid to coat 1 pounds of nuts. Add the pecans to the egg white mixture and, using a rubber spatula, keep folding and stirring the pecans until completely coated. Add nuts to bowl with sugar mixture and again, using a rubber spatula, keep folding and stirring the pecans until completely coated. When the pecans are properly coated, there will be no sugar mixture left in the bowl. Be sure to spread pecans on the buttered baking sheet, in a single layer, and don’t forget to stir every 15 minutes while baking. I bake mine at 300 degrees F for 1 hour and have never had a problem with the nuts burning. Let cool completely before storing in an airtight container and store at room temperature. Will last several weeks, if they aren’t eaten before that!
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I have been making these pecans for at least 30 years but use 1 teaspoon of cinnamon. Some...