Roasted Candied Pecans | Easy with Reynolds

This is a recipe that will get you somewhere this holiday season! Candied (or glazed) pecans are literally the perfect food gift, party contribution, dessert topping, salad topping, I could go on and on.

For this recipe we are going to make 4 cups of candied pecans, which will fill two standard round Christmas tins (you are covered for your church and work potluck Christmas parties) or four mason jars (that's four neighbor gifts) or you can just eat them right out of the Reynolds pan and store them for up to a week!

Pecans can be expensive,  a 1 pound bag cost me a just under $12, so if you are somewhere they sell cracked, but not cleaned/shelled pecans, grab them up. Most of the time it's pretty easy to clean them up and give them a good rinse in the sink. Otherwise just bite the bullet and buy the 1 lb bag of pecan halves at the grocery store. It's still worth it and a little does go a long way, if you don't eat them all first.

For this recipe you will need: 

Two Reynolds cake pans with Parchment Liner (don't forget to grab a coupon here!)

INGREDIENTS:

4 cups pecan halves
1/2 cup brown sugar*
1/2 cup white granulated sugar
1 tablespoon ground cinnamon
1 egg white 
1 dash vanilla extract (optional)
1-2 tablespoons of water

*Brown sugar can be substituted for another 1/2 cup of white sugar, both ways turn out great!

INSTRUCTIONS: 

1. Preheat the oven to 250 degrees
2. In a medium bowl whisk together egg whites, vanilla, and one tablespoon of water
3. In a separate bowl whisk together brown sugar, white sugar and cinnamon
4. Add pecans to the bowl to coat them with egg mixture, if you don't get a good coating add another tablespoon of water
5. Spread your pecan on the Reynolds pans making a thin layer
6. Sprinkle cinnamon-sugar mixture evenly over the pecans
7. Add the lid and toss to coat. You may have to straighten parchment paper after tossing. 
8. Remove lid and place pans in the oven to roast for 30 minutes, turning the pecans every 10 minutes. You may need to leave them shorter or longer depending on how crisp you like them. Remember they will be more crisp once they've cooled. 
9. Remove pans from oven and place on cooling rack.

Now, you can add the lid to your pan and a pretty little bow and you are ready to go. These new Reynolds pans are pretty and colorful so they go straight from the kitchen to gifting! Or you can transfer how ever many you need into a tin, mason jar, small dish for salad toppings or even add them to the top of your dessert or sweet potato casserole! 

Reynolds Disposable Bakeware with Parchment Lining offers the same non-stick, oven-safe benefits of Reynolds Genuine Parchment Paper, combined for the first time with the convenience benefits of disposable bakeware. I love how the parchment lining lets cookies and treats slide right off after baking! I will definitely be using these for many of my holiday baking needs! Of course I will take advantage of these excellent coupons to stock up as well!

What will you be cooking up for gift giving this year?