1/2 cup melted butter4 egg whites (from large eggs)2 cups granulated sugar2 tablespoons ground cinnamon2 teaspoons salt2 pounds pecan halves
Makes about 1 gallon.
Preheat oven to 300 degrees. In a large roasting pan, swirl melted butter to coat sides and bottom. Using an electric mixer beat egg whites until frothy. Beat in sugar. Blend in cinnamon and salt. Stirring by hand, add the pecans and stir to coat well. Turn mixture into the prepared pan with melted butter. Place in the center of the oven and bake for about 1 hour and 15 minutes, stirring well once every 15 minutes.
Remove from oven and place pan on a cooling rack. Stir gently but thoroughly several times during the first 15 minutes of cooling, to keep nuts from clumping together. Once thoroughly cooled, store in an airtight container for up to 1 month or in the freezer for up to 3 months.
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