These have practically become a permanent fixture in my house. Seriously. I’ve lost count of how many batches I have made…and how many people have become indebted to me by leaving them on the counter top, greeting friends and family as they walk through the door.
Like most pralines, they’re best warm from the oven. But I’ve doubled the recipe and stored them for weeks – hiding them from Paul and the kids, which is the only way they will last that long – still fantastic.
Make a batch for yourself. Or even better, for the loved ones in your life. A cup of these in a cellophane bag, with a cute ribbon as holiday gifts, and everyone will be indebted to you.
Makes approx. 7 cups
Prep time: 10 minutes
Cook time: 40 minutes
• 3 egg whites
• 1 teaspoon vanilla
• 1 cup granulated sugar
• 1 pound pecan halves
• 1 stick of butter
• 1 cup powdered sugar
Preheat oven to 325 degrees.
In a medium bowl, beat egg whites until stiff; add vanilla and gradually add sugar. Toss in the pecans and mix gently with a wooden spoon or spatula until they are coated thoroughly.
Melt butter and pour on a baking sheet. Spread the pecans out evenly over the baking sheet and cook for 40 minutes, turning them every 10 minutes with a spatula – do not skip this step! (They will look like a gloppy mess at first, but don’t worry! Keep turning as instructed and all will be good.)
Cool for about 2 minutes, then using a zip lock bag, shake the pecans in powdered sugar until coated. Keep in a sealed container for up to 4 weeks.
(originally from Lisa at The Cutting Edge of Ordinary)