Noix de Pecan à la Cannelle

This recipe is almost too sinful to print. Honestly, these seasoned nuts, which I like to serve as an aperitif, push even the most righteous into decline, for it is impossible to eat just one. They are crisp, they are sweet, they are salty, they are simply delicious. They will keep, but I doubt that there will ever be, anywhere, any to store.

1 large egg white

Pinch fine sea salt

3 cups (350g) pecans

1 cup (140g) almonds, coarsely chopped

¼ cup (30g) sesame seeds

1/3 cup (65g) vanilla sugar

1 teaspoon ground cinnamon, preferably from Vietnam

Fleur de sel – optional

  1. Preheat the oven to 350F (180C).
  2. In a small bowl, whisk together the sugar and the cinnamon, so they are mixed.
  3. In a medium-sized bowl, whisk together the egg white with a pinch of salt just until it foams. Add the nuts and the sesame seeds, and stir to coat. Add the cinnamon sugar mixture and toss with the nuts so that they are thoroughly coated. Sprinkle with the fleur de sel, if you like. Turn the nuts out onto a jelly roll pan and place them on the center rack of the oven. Toast until they are golden and smell like heaven, 15 to 20 minutes.
  4. Remove the nuts from the oven and let them cool on the pan. They will cool into clumps. To serve, break up the clumps. These nuts will keep in an airtight container for up to two weeks. They can also be frozen.

Yields about 4 cups nuts

One Response to Cinnamon Pecans

  1. Judy Harrison says:

    Dear Ms. Loomis,
    I just finished making this recipe and it’s to die for!!!! What a treat and one I will be making for my family to snack on during the holidays. Thank you for sharing with us. I will be attending your cooking class in Asheville this October and I can’t wait! I have been dreaming of attending your classes for years and finally my dream will come true! I’m super excited the emphasis will be on food to serve during the holidays as that is when I do the majority of my entertaining and I can’t wait to show off all the new techniques I will learn from you! See you soon.

    Judy

Leave a Reply