Spiced Orange Pecans Recipe

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Spiced Orange Pecans Recipe
Spiced Orange Pecans Recipe photo by Taste of Home
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Spiced Orange Pecans Recipe

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4 1 4
Publisher Photo
You won’t be able to eat just one of these spicy sweet nibblers from field editor Ruth Peterson of Jenison, Michigan. Keep them on hand this season for unexpected company.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling

Ingredients

  • 2 egg whites, lightly beaten
  • 3 tablespoons orange juice
  • 2 cups pecan halves
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons grated orange peel
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon salt

Directions

In a large bowl, combine the egg whites and orange juice. Add pecans and toss to coat; drain. In another large bowl, combine the remaining ingredients. Add pecans and toss to coat.
Spread in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container. Yield: 5 cups.
Originally published as Spiced Orange Pecans in Taste of Home December/January 2006, p23

Nutritional Facts

1/4 cup: 117 calories, 8g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 1g protein.

  • 2 egg whites, lightly beaten
  • 3 tablespoons orange juice
  • 2 cups pecan halves
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons grated orange peel
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon salt
  1. In a large bowl, combine the egg whites and orange juice. Add pecans and toss to coat; drain. In another large bowl, combine the remaining ingredients. Add pecans and toss to coat.
  2. Spread in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container. Yield: 5 cups.
Originally published as Spiced Orange Pecans in Taste of Home December/January 2006, p23

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ImAPep User ID: 6244464 77192
Reviewed Dec. 22, 2012

"Maybe I did something wrong... I greased the pan and baked the pecans. It says cool completely. I cooled them on the pan and they all stuck. Ruined my pecans and the pan is now a mess. Pecans are too expensive to waste."

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