This Candied Pecans recipe is the best I've tasted! They make a tasty snack, or salad topper and are excellent homemade gifts as well!
Check out these other great recipes featuring pecans: Pumpkin Crunch Cake, Caramel Pretzel Turtles and Pecan Tassies.
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Candied Pecans
There are certain textures that I tend to gravitate towards. For me it's love crunch. Potato chips. Dill pickles. French fries. Crispy foods that have a winning crunch are right in my wheelhouse.
So as you can imagine, Candied Pecans are also right in my wheelhouse. I mean what's not to love about a crispy, sugary shell around a delicious pecan?
One thing I love about these is how easy they are to make. Prep time took a whopping five minutes of my time and then I let the oven work it's magic. It really was that easy! I couldn't be more excited to add this sugared pecans recipe to my go-to list. I have a big zipper bag of them hanging out in my pantry right now (though I can't tell you how long they'll last because I keep eating them!!).
Tips for how to make candied pecans
- Be sure to line your pan with parchment or a silicone pan liner to prevent sticking. If you’re still worried, you can also give the liner a light coat of cooking spray (although it shouldn’t need it).
- Make sure you whisk the egg white until it’s nice and foamy. If you’re not in the mood for arm day, you can always use a mixer with the whisk attachment, just make sure you don’t accidentally make meringue.
- I like to mix all the dry ingredients in a separate bowl and after fully coating the pecans I sprinkle it on to them and toss it well. This way each pecan will have all the flavors on it.
- Make sure you turn them once halfway through the cooking process.
Helpful ingredient information:
- Pecans: For this I use shelled pecan halves that I find in the baking section at my grocery store.
- Egg Whites: The egg whites work as a binder to help the dry ingredients stick the the nuts. It also hardens as it dries and keeps the nuts crunchy.
- Sweeteners: I like a combo of granulated and light brown sugar for this.
- Spices: My spices of choice for this are kosher salt, ground cinnamon and ground nutmeg.
Frequently asked questions:
- How long do candied pecans last? These will last about a month at room temperature and even longer in the refrigerator.
- How do I store these? Keep them in an airtight container.
- Can I freeze candied pecans? Yes! For up to two months, although the pecans themselves may lose some of their flavor.
- Are candied pecans healthy? The pecans themselves are quite healthy, but the processed sugar is not. So you have a little bit of both sides in there.
- What can I do with candied pecans? This Candied Pecans recipe has so many delicious options for enjoying them. First of all, they're excellent when you're in the mood for a sweet snack! They would be a festive holiday salad topper as well. And while I'm on the topic of holidays, wouldn't these be an easy homemade gift? I know I'd be thrilled to receive these sweet confections! These glazed pecans would also be a great addition to add a bit of crunch to baked goods like pies (spoiler alert: I use them as a pretty and delicious topper for my Mini Pumpkin Cheesecakes!).
Helpful tools:
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Candied Pecans
Ingredients
- 1 large egg white
- 1 teaspoon vanilla extract
- 4 cups pecan halves, shelled
- ⅓ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 Tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 275 degrees and line a sheet pan with parchment paper or a silicone baking mat (you can also give it a quick spray of cooking spray, though you shouldn't have to).
- Put the egg white into a mixing bowl and whisk until foamy.
- Add the vanilla extract to the egg whites and whisk to combine. Set aside.
- In small bowl mix brown sugar, granulated sugar, salt, cinnamon and nutmeg until really well combined.
- Add the pecans to the egg white mixture. Toss until evenly coated.
- Pour the sugar mixture over the pecans and toss them again until they're evenly coated in the sugar mixture.
- Spread the pecans onto your sheet pan in a single layer.
- Bake for 30-40 minutes, turning once half way through.
- Cool and serve or store in an airtight container.
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Candied Pecans
Ingredients
- 1 large egg white
- 1 teaspoon vanilla extract
- 4 cups pecan halves, shelled
- ⅓ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 Tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 275 degrees and line a sheet pan with parchment paper or a silicone baking mat (you can also give it a quick spray of cooking spray, though you shouldn't have to).
- Put the egg white into a mixing bowl and whisk until foamy.
- Add the vanilla extract to the egg whites and whisk to combine. Set aside.
- In small bowl mix brown sugar, granulated sugar, salt, cinnamon and nutmeg until really well combined.
- Add the pecans to the egg white mixture. Toss until evenly coated.
- Pour the sugar mixture over the pecans and toss them again until they're evenly coated in the sugar mixture.
- Spread the pecans onto your sheet pan in a single layer.
- Bake for 30-40 minutes, turning once half way through.
- Cool and serve or store in an airtight container.
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