Orange Creamsicle Candied Pecans

Published on June 18, 2020

• 2 large egg whites

• 1 teaspoon water

• 1 teaspoon orange extract

• ½ teaspoon vanilla extract

• 1 12 teaspoon orange liqueur (such as Grand Marnier®)

• 1 ½ teaspoons coffee-flavored liqueur (such as Kahlua®)

• 1 cup white sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1 teaspoon finely chopped fresh rosemary

• 1 tangerine, finely zested

• 1 pound shelled pecan halves

1. Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.

2. Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.

3. Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.

4. Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

I Made It

Nutrition Facts (per serving)

403Calories33g Fat27g Carbs5g Protein

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Nutrition FactsServings Per Recipe10Calories403% Daily Value *Total Fat33g42%Saturated Fat3g14%Sodium128mg6%Total Carbohydrate27g10%Dietary Fiber5g16%Total Sugars22gProtein5gVitamin C1mg6%Calcium36mg3%Iron1mg7%Potassium202mg4%

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