Sugar Coated Pecans

Fayette Woman cover ladies, staff, and writers got into the spirit of the season by making, sharing, and enjoying their favorite holiday appetizers and recipes.  The crowd-pleasing recipes included Maggie Worth’s Chocolate Truffles,  Kristin Melton’s Cucumber Bites with Herb Cheese and Cherry Tomatoes, Bonnie Helander’s Sugar-coated Pecans, Vicki Turner’s Key Lime Cake, Nancy Jaworksi’ Cranberry Pistachio Log Roll and Dr. Bisa Batten Lewis’ Easy Turkey Meatballs, Joyce Beverly’s Veggie Holiday Wreath, Patti Khadkhodaian’s Sweet Potato Patties and Peggy Thomas’s wrapped Asparagus Spears being a special favorite. From our kitchens to yours, we hope you enjoy these tasty treasures!

Sugar Coated Pecans
Recipe type: Appetizer
  • 1 egg white
  • 1 T water
  • 1 lb pecan halves
  • 1 C white sugar
  • ¾ t salt
  • ½ t ground cinnamon
  1. Preheat oven to 250 degrees.
  2. Grease large baking sheet.
  3. In mixing bowl, whip together the egg white and water until frothy.
  4. In a separate bowl, mix together sugar, salt and cinnamon.
  5. Add pecans to egg whites and stir to coat nuts evenly.
  6. Remove nuts and toss them in the sugar mixture until coated.
  7. Spread nuts on prepared baking sheet.
  8. Bake for one hour.
  9. Stir nuts every 15 minutes.


Bonnie Helander

I am a writer and blogger with a specialty in gardening and a proud graduate of the University Of Georgia. I live in Peachtree City with husband, Dan, and enjoy hiking, gardening, being a member of the Peachtree City Garden Club and rooting for the Georgia Bulldogs!

December 27, 2015