This is a really easy recipe to make. You just need to be really careful not to burn the pecans. Once they are burnt, there is no saving them. In my video that I will be posting, I will show you my batch of burnt pecans.
Here is what you will need:
20 ounces of pecan halves
the liquid (a.k.a. aquafaba) from a 15.5 ounce can of chickpeas
1 cup of vegan sugar
1/2 tsp salt
1/2 cup melted vegan butter
Preheat your oven to 350 degrees. While the oven is preheating, put the aquafaba in a large bowl. Beat with either a hand mixer or a stand alone until stiff peaks have formed. I used a hand mixer and it took about tn minutes.
The oven should be preheated by now. Line a cookie or baking tray with aluminum foil. Arrange the pecans in a single layer onto the pan and roast for 10 minutes. You have to really be careful of the time. If you go any longer than 10 minutes, the pecans will probably burn.
While the pecans are roasting, slowly add 1 cup of sugar to the meringue. Add a little at a time beating really well between each addition of sugar.
When the pecans are finished roasting, remove them from the oven and add them to the meringue mixture. Blend well ensuring all pecans have been coated.
Pour the melted butter onto the same pan that was used for roasting making sure the entire pan is covered. Add the pecan/meringue mixture and spread as evenly as possible. Put them back in the oven for 30 minutes stirring every 10 minutes. Do not go beyond 30 minutes. Take them out of the oven and let them cool at least 15 minutes before removing them.
Store them in an airtight container. Not sure how long they will last in the container because they are eaten so quickly, I really just do not know.
Thank you and I hope you enjoy these as much as I do.