Spiced Angel Pecans

Tina Wasserman
Recipe by
Tina Wasserman

These angel pecans are truly heavenly! A perfect treat to make in the fall when pecans are freshly harvested, you can serve them to guests in your sukkah during Sukkot.

1 egg white
1 tablespoon unsalted butter, melted
1 teaspoon vanilla
1 pound pecan halves
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
  1. Preheat oven to 250°F.
  2. Place egg white in a 2-quart bowl and beat with a whisk until light and foamy.
  3. Fold melted butter and vanilla into the whites. Add the nuts and gently stir to coat all the nuts with the egg white mixture. 
  4. In a small bowl, combine the sugar, cinnamon, allspice, and salt, and gently fold into the nuts to coat evenly.
  5. Spread the nuts onto a jelly roll pan lined with parchment paper, and bake for 45 minutes, stirring the nuts after the first 25 minutes. Nuts should be very crisp and dry.
  6. When completely cool, store in an airtight container or freeze in ziplock freezer bags until ready to use.

For Savory Nuts: Substitute 1 teaspoon Worcestershire sauce for vanilla, and use 1 1/2 teaspoons Lawry’s seasoned salt, 1/4–1/2 teaspoon garlic powder, and 1/4 teaspoon curry powder instead of the spices. Prepare as directed above.
For Orange-Spice Nuts: Substitute 1 teaspoon orange extract for the vanilla, and use 1/2 teaspoon cardamom instead of the nutmeg. Prepare as directed above.

Additional Notes
  • Beating the egg white for coating provides more surface area for the sugar to adhere to and makes the pecans more crunchy and “heavenly”!
  • Pareve margarine or oil may be substituted for butter to make it suitable to serve at meat meals.