'Comal' Cast Iron Candied Pecans

Ingredients

6 Tablespoons salted butter

2 Large egg whites

1/4 Teaspoon salt

3/4 Cup granulated sugar

1-1/4 Teaspoons ground cinnamon

4 Cups whole raw pecan halves

Instructions

1. Preheat oven to 325°F.

2. Cut butter into cubes and place on the No. 14 'Comal' Cast Iron Griddle, pop in the even while pre-heating to melt the butter (watch carefully so it doesn't burn).

3. In a large bowl, add the egg whites and salt and whisk until foamy but sill liquidy (about 30 seconds of whisking).  Add the sugar and cinnamon and mix until well blended and the cinnamon is completely mixed in.

4. Add the pecans and gently mix until the nuts are well coated (make sure to get underneath to the bottom of the bowl as you mix).

5. Spread the pecan mixture in an even layer over the melted butter on the Comal.

6. Bake for 10 minutes.  Remove the Comal from the oven and using a flat spatula or fish spatula flip the pecans and spread them back into an even layer.

7. Bake for another 10 minutes, flip again, and spread into an even layer.

8. Bake for a final 5-10 minutes (watch closely) until the pecans are sizzling and lightly golden.  Remove the Comal from the oven, give the pecans another flip.  Spread into an even layer and let them rest on the Comal for 1-2 hours without touching until completely cooled and the sugar coating has set.

9.  Placed the cooled pecans in a covered container and store in a cool, dry place (not the fridge). The pecans keep for up to a week.