• 1 pound pecan halves, about 4 cups
  • 1 egg white
  • 1 Tbsp water
  • 1/2 cup raw honey, liquified (I set my honey jar in a cup of hot water to liquify)
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon

Preparation

Preheat oven to 250 degrees F.

Line a shallow, rimmed sheet with parchment paper.

Place egg white and water in a large bowl. Stir with a whisk until frothy (think bubble bath).

Add pecans and stir well with a wooden spoon until they are evenly coated.

Combine honey, salt, and cinnamon in a liquid measure. Pour over nuts and stir with a wooden spoon to evenly coat.

Transfer pecans to lined baking sheet. Press into a single layer using a rubber spatula.

Bake for 60 to 90 minutes, stirring every 15 minutes or so.

Remove from oven and transfer to a glass baking dish to cool.

NOTE: It is very important to remove the nuts from the parchment before they cool–they will stick.

Once cool, break into pieces and store in an airtight container at room temperature.

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