Makes about 4 cups


  • Canola oil cooking spray
  • 2 egg whites
  • 1 cup light brown sugar
  • 1/2 tsp. kosher salt
  • 3 cups pecan halves


Active time: 15 minutes
Total time: 1 hour

Preheat oven to 300°. Lightly spray a large, rimmed baking sheet with oil. In a medium bowl, whisk together egg whites and 2 tsp. water until very frothy, about 30 seconds. Stir in sugar and salt until well combined, then add pecans and toss to coat. Spread out mixture evenly on prepared baking sheet and bake, stirring every 5 minutes or so, until crisp, about 25 minutes. Give pecans one final stir to break them up, and then set aside to let cool. Store in an airtight container for up to 2 weeks.

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