Orange Creamsicle Candied Pecans

Orange Creamsicle Candied Pecans

by Alfredo Harris 2 years ago
4.7 (3)
30 minutes
402.8 kcal
27.4 g carbs
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Description

These are a year-round favorite in our house. We've made several variations and still come back to this one as our all-time favorite. Hand-shelled pecans from Grandma's tree, with a vanilla-orange sugar coating that gets its depth from cinnamon, pepper, rosemary, and a bit of Kahlua® and Grand Marnier®.

Ingredients
  • 2 large egg whites
  • 1 teaspoon water
  • 1 teaspoon orange extract
  • ½ teaspoon vanilla extract
  • 1 ½ teaspoons orange-flavored liqueur (such as Grand Marnier®)
  • 1 ½ teaspoons coffee-flavored liqueur (such as Kahlua®)
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon finely chopped fresh rosemary
  • 1 tangerine, finely zested
  • 1 pound shelled pecan halves
Directions
  1. 1. Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
  2. 2. Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
  3. 3. Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
  4. 4. Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.
Nutrition Facts
serving: 10 servings
calories: 402.8 kcal
carbohydrates: 27.4 g
protein: 4.9 g
saturated fat: 2.8 g
sodium: 127.6 mg
fiber: 4.6 g
sugar: 22.4 g