Sunday, December 19, 2010

Kahlua Spiked Pecans

Yum! Yuuuuuuummmmmmmmm! These were really super awesome good. Very easy, take no time at all to make, and your house will smell amazing.

Adapted from: Culinary in the Desert

1 cup granulated sugar (a little less would probably be fine, too)
1 teaspoon cinnamon
1/2 teaspoon salt
1 large egg white
4 tablespoons Kahlua
4 cups pecan halves

Preheat oven to 325

In a small bowl, whisk together sugar, cinnamon and salt.

In a large bowl, whisk together egg white and Kahlua. Add pecans and stir well to combine.

Sprinkle half the sugar mixture on top - mix well. Pour the rest of the sugar on top and stir until completely combined. Scoop the mixture onto a large baking sheet lined with foil and coated with nonstick spray. Spread the pecans to an even single layer.

Bake until pecans are lightly toasted and browned, stirring every 10 minutes - about 20 to 25 minutes total. Remove from the oven and scoop the hot pecans onto wax or parchment paper to cool completely.

No comments: