Cinnamon roast pecans

Did you know that the pecan is a species of hickory native to Mexico and the southern regions of the US? Not technically a nut but a drupe (a stone fruit, like coffee, mango, olives, apricots…), pecans are full of flavour and goodness, and they are equally tasty when eaten raw or roasted. I have tried to emulate the sweetness and texture of caramelised nuts a couple of times, using oil/butter and brown sugar, but I hadn’t managed to get the crunchy and light bite until I made them with egg white. They are really easy to make, but taste wonderful and make your house smell great.



100g pecans
egg white
tablespoons maple syrup
1/3 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
1/2 teaspoon sea salt


1. Preheat the oven to 175C/300F and parchment line a baking sheet
2. Lightly whisk the egg white, then briefly whisk in the maple syrup
3. Toss the pecans into the egg white mixture and stir to coat evenly
4. Toss in the cinnamon, nutmeg and salt, stir so that pecans are evenly coated
5. With a slotted spoon, transfer pecans to the baking sheet and bake for about 25 minutes, until the pecans are browned and the coating is dry
6. Cool for 20 minutes and serve

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