This is the classic, perfect nut for an open house. My friend Jennifer Ligeti claims that she isn’t much of a cook, but every time she gives me a recipe it immediately becomes an essential part of my repertoire. She distributes these in the winter as holiday gifts.
Makes 4 cups.
2 large egg whites (1¼ cup)
1 cup sugar
½ teaspoon kosher salt
4 cups lightly toasted pecan halves
1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
2. Place the egg whites in a stainless steel bowl and whisk until frothy. Slowly whisk in the sugar and salt until thick. Fold in the pecans and toss until well coated.
3. Transfer the pecans to the prepared sheet and arrange in a single layer. Place in the oven and bake, stirring gently every 15 minutes, until the meringue covers the nuts with a chewy, pale golden brown coating, 35 to 40 minutes.
4. Remove from the oven and let sit for 5 minutes, then remove the nuts from the pan with a metal spatula and set aside to cool before serving.
If you’re sipping: Pair with mulled wine for adults and hot cider for kids.
From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)