Buying spring mix in the gigantic package at Costco means we’ve been eating lots and lots of salads lately. The usual toppings include grated carrots, sliced cucumber, chopped bell pepper, and avocado. But what (I think) makes a salad extra special are these crunchy, sweet-and-savory honey roasted pecans.
Homemade honey roasted pecans are absolutely delicious by themselves, but since I tend to eat far too many that way, I try to save them mainly for salads.
Here’s how I make them!
Honey Roasted Pecans
1 egg white
1 T. lukewarm water
1 T. honey
1 tsp. vanilla extract
1 1/2 c. pecan halves
2 T. sugar
1/2 tsp. salt
Preheat oven to 325 F. Beat egg white with water, honey, and vanilla until foamy. Stir in pecans until coated. In a separate bowl or a ziplock bag, combine the sugar and salt. Using a slotted spoon, remove pecans from the egg white mixture and add to sugar mixture, tossing until evenly coated.
Spread pecans on a well-greased baking pan or foil-lined sheet; bake at 325 for 25-30 minutes, stirring once halfway through cooking time.
Stir pecans immediately after removing them from the oven to prevent them from clumping and sticking.
After pecans have cooled, store them in an airtight container (if you have any left.)