- 2 large egg whites
- 1 teaspoon water
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons orange-flavored liqueur (such as Grand Marnier®)
- 1 1/2 teaspoons coffee-flavored liqueur (such as Kahlua®)
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon finely chopped fresh rosemary
- 1 tangerine, finely zested
- 1 pound shelled pecan halves
- 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.
07/18/2019
recipepes.com
orange creamsicle candied pecans, recipe
PT15M
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455 calories
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