Candied Pecans

Makes about 8 cups (595 grams)

Music Pairing: Christmas Wrapping by The Waitresses

1/2 cup (79 grams) packed light or dark brown sugar

1/2 cup (100 grams) granulated natural cane sugar

1/2 teaspoon (3 grams) fleur de sel

1 teaspoon (4 grams) ground cinnamon

1 large egg white

1 tablespoon (15 ml) cold water

Generous splash of soy sauce

1 pound (435 grams) shelled, raw pecan halves

Preheat the oven to 300F (180C). Line two rimmed baking sheets with parchment paper; set aside.

Add the sugars, cinnamon and salt to a small bowl. Stir with a fork until well mixed, making sure there are no lumps of sugar.

In a large bowl, use a whisk to beat the egg white, water and soy sauce together until foamy, but not stiff. Add the nuts, and stir well. Add the sugar mixture, and use a fork to stir, making sure to coat the nuts evenly.

Divide the nuts between the two prepared baking sheets, spreading them into a single layer. Bake them side by side, on the center rack of the oven, for 15 minutes. Remove the trays, and give the nuts a good stir, making sure to spread them back into a single layer. Bake for 15 minutes more.

Remove the trays from the oven, and set them on a wire rack to cool completely. Break up any large pieces of nut clusters once cooled. Store in an air-tight container, at room temperature for up to one month.