This thread centers around a discussion about a sugar and cinnamon coated pecan recipe that one participant was unable to obtain from a friend. Various participants share their own recipes and experiences related to making similar pecans, expressing frustration over recipe withholding and discussing ingredient variations.
Views differ on the specific ingredients and methods for making the pecans, with no clear consensus on a single recipe. Participants share a variety of personal recipes and experiences without agreeing on one definitive version.
The discussion reflects personal experiences with recipe sharing and variations in cooking methods among participants, particularly within the context of making pecans.
Participants in the consultant community who are interested in pecan recipes or cooking techniques may find the shared experiences and variations helpful.
A friend of mine shared her yummy pecans with us at the park yesterday but refuses to cough up the recipe. She said it does use egg whites, cinnamon, salt (a tiny bit) and sugar...but wouldn't tell us the amounts. She said you bake them slowly but wouldn't say at what temp or for how long...ARGH... 
pamperedlinda said:Well, since she won't give you the recipe can you trust her to tell you the truth about the ingredients? This recipe is really good....maybe even better than hers
.....wouldn't that just be fitting!?
KellyTheChef said:
To make Sugar/Cinnamon Coated Pecans, you will need pecan halves, granulated sugar, ground cinnamon, vanilla extract, and a pinch of salt. You may also want to use butter or oil to help the sugar and cinnamon adhere to the nuts.
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the pecans with melted butter or oil, then add the sugar, cinnamon, vanilla extract, and salt. Toss everything together until the pecans are evenly coated.
Bake the coated pecans in a preheated oven for about 10-15 minutes. Make sure to stir them halfway through to ensure even cooking and prevent burning. Keep an eye on them, as they can quickly go from perfectly toasted to burnt.
Yes, you can store Sugar/Cinnamon Coated Pecans in an airtight container at room temperature. They will stay fresh for about 1-2 weeks. For longer storage, consider refrigerating them, which can extend their shelf life.
Sugar/Cinnamon Coated Pecans make a delicious snack on their own, but they can also be used as a topping for salads, oatmeal, or yogurt. They are great for adding a sweet crunch to desserts like ice cream or as part of a cheese platter.
