Grilled Peach Salad with Basil Vinaigrette
These candied pecans with coconut sugar are sweet, crunchy, and easy to make with just four simple ingredients. Baked in the oven until perfectly crisp, they're a healthier alternative to traditional candied pecans and make a delicious topping for salads, desserts, or snacking.
Ingredients
- 3 cups raw pecans halves
- 1/3 cup coconut sugar you can use up to 1/2 cup depending on sweetness preference
- 2 egg whites beaten until frothy
- 1 tsp water
- 1 tsp sea salt
Instructions
- Preheat your oven to 325°F. Line a baking sheet or baking tray with parchment paper. A lined tray makes cleanup easier and prevents sticking.
- In a large bowl, beat the egg whites until frothy. You don’t need stiff peaks, just enough air to help the coating stick.
- Place pecan halves in a large bowl and pour the egg whites over them. Stir with a wooden spoon until all pecans are evenlty coated.
- Add the coconut sugar and sea salt to the nut and egg white mixture and mix until everything is well combined and evenly coated.
- Spread pecans in a single layer on the prepared baking sheet. Make sure they are in an even layer so they bake evenly and crisp properly. Bake for 10-15 minutes, then flip or stir the pecans and bake another 15 minutes to crisp up the other side.
- Remove from the oven and let the pecans cool for a few minutes before transferring the entire sheet of pecans on the parchment paper to a wire cooking rack. They may feel a little sticky at first, but they will crisp up as they cool and the sugar coating hardens. Wait to enjoy them until they have cooled completely.
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