These delightfully glazed pecans are an absolute pleasure as snacks, but are useful in so many ways. Perfect as a garnish for tarts, cakes, puddings, custards or other desserts. Wonderfully delicious.

Swedish Nuts
 
Author:
Recipe type: Desserts
Serves: 1 quart
Ingredients
  • 1/2 Cup butter, unsalted
  • 2 large eggs, whites only
  • 1 pinch salt
  • 1 Cup sugar, granulated
  • 1 Quart pecan halves
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon, ground
Instructions
  1. Set aside stick of butter to melt in a long pan. (Don't use a pan that has depressions around the side, such as for lasagna.) Preheat oven to 300 degrees.
  2. Separate eggs; sprinkle a pinch of salt onto the egg whites. (You can reserve the yolks to make custards.) Beat the whites to form soft peaks. Gradually add the sugar, cinnamon and vanilla extract. Fold in pecan halves.
  3. Turn out pecans and spread OVER the melted butter (don't stir them in). Cook for 15 minutes. Take out the pan and stir the nuts. Cook another 10 minutes, take out and stir. Repeat until the nuts are separated and all the butter is absorbed (a little over one hour).
  4. BE PATIENT! For a long time it will look totally disgusting and you will be sure I gave you a bogus recipe, but it works!
  5. Theoretically you can use other nuts, but we've tried both almonds and walnuts and were disappointed. The buttery nature of pecans cannot be replaced by other nutmeats.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.