Orange Creamsicle Candied Pecans recipe
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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
Nutrition Info
- 402.8 caloriescarbohydrate: 27.4 gcholesterol: : -fat: 32.7 gfiber: 4.6 gprotein: 4.9 gsaturatedFat: 2.8 gservingSize: -sodium: 127.6 mgsugar: 22.4 gtransFat: : -unsaturatedFat: : -
Directions Orange Creamsicle Candied Pecans
Directions
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Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
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.
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.
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.