Cinnamon Sugar Pecans

To make cinnamon sugar pecans, start by preheating your oven to 300°F (150°C) and lining a cookie sheet with aluminum foil, greased with nonstick cooking spray. In a bowl, mix granulated sugar, salt, ground cinnamon, ground cloves, and nutmeg. In another bowl, whisk egg white, water, and vanilla until foamy. Toss pecans in the egg mixture, then coat them in the sugar mixture. Spread on the cookie sheet and bake for 15 minutes, stir, then bake for another 15 minutes. Let cool before storing.

Yes, cinnamon sugar pecans are gluten-free! The ingredients used, such as pecans, sugar, and spices, do not contain gluten. Just ensure that any additional ingredients, like vanilla extract, are also gluten-free if you're preparing these for someone with gluten sensitivities.

If you're looking for an egg white substitute in cinnamon sugar pecans, you can use aquafaba (the liquid from canned chickpeas) as a vegan alternative. Use about 3 tablespoons of aquafaba to replace one egg white. This will help the sugar mixture adhere to the pecans just like egg whites do.

To keep your cinnamon sugar pecans fresh, store them in an airtight container at room temperature. They will stay good for up to two weeks. For longer storage, you can freeze them in a freezer-safe bag or container, and they will last for up to three months.

Cinnamon sugar pecans pair wonderfully with a variety of snacks and dishes. They make a great topping for salads, especially those with fruits or cheese. You can also enjoy them as a sweet snack on their own, or use them as a garnish for desserts like ice cream or yogurt. They also make a delightful addition to gift baskets or as a holiday treat!