Mix together the whipped egg whites, sugar, salt, and cinnamon, then fold in the pecans, ensuring the pecans are well coated in the egg white mixture. Bake at 325 degrees F for 16 minutes, flipping the pecans halfway through baking.
Quickly remove the pecans from the pan to avoid sticking. Allow to cool on a plate
For the Cinnamon Doughnuts
Preheat the oven to 350 degrees F. Lightly grease a doughnut pan with butter.
Mix together the flour, baking powder, baking soda, salt, cinnamon, and sugar together. In a separate bowl, whisk together the brown butter, egg, and buttermilk together. Slowly mix the wet ingredients into the dry. Be careful to not over mix. Some lumps are okay.
Fill the doughnut pan with batter. Bake for 10 - 15 minutes, or until golden brown. Remove the doughnuts from the pan and cool completely on a wire rack.
For the Cinnamon Glaze
Mix together the powdered sugar and cinnamon together. Slowly add the cream, one tablespoon at a time, mixing well before adding the second tablespoon.
Assembly
Dip each doughnut in the glaze until the tops are completely covered. Dip the doughnuts glaze-side down into the candied pecans.
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