Kahlua Pecans

Kahlua Pecans Recipe

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Mary Ann Waite


I originally made these pecans for a salad and everyone wanted the recipe for just the nuts! I now make them as Christmas gifts in small cellophane bags with a pretty bow in a gift basket. It also makes a nice hostess gift!


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8- 1/2 cup portions for gifts
30 Min
25 Min


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  • 1
    egg white
  • 3 Tbsp
  • 1 c
  • 1/2 tsp
  • 1/4 tsp
  • 4 c

How to Make Kahlua Pecans


  1. 1. Preheat oven to 325 degrees.
    2. Prepare a large jelly roll pan by lining it with foil and spraying with no-stick spray.
    3. Combine the sugar, salt and cinnamon in a bowl, set aside. Combine the egg white and the liqueur in a large bowl, stir well with a whisk. Add the pecans, and stir well. Add sugar mixture to bowl, and stir well to coat.
    4. Spread onto prepared jelly roll pan in a single layer.
    5. Bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. It will look like the coating is coming off (it's not). Stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily.
    6. Remove from oven, transfer immediately to wax paper to cool. Pecans keep for two weeks in an airtight container.
    7. Makes 4 cups.

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About Kahlua Pecans

Course/Dish: Other Appetizers, Nuts
Main Ingredient: Nuts
Regional Style: Mexican

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