Candied Pecans
Incredibly simple, shockingly quick, and the results are just… wow! Perfect for snacking, topping salads, or gifting to everyone on your list.
Equipment
- Baking Sheet lined with parchment paper
- bowl large, for mixing wet ingredients
- bowl separate, for mixing dry ingredients
- Whisk
Ingredients
Hauptzutaten
- 1 pound unsalted pecan halves Using unsalted nuts is key here so you can control the saltiness. Pecan halves are lovely because they give you that satisfying crunch.
- 1 teaspoon egg white This is our little binder that helps the sugary coating cling perfectly to the pecans.
- 1 teaspoon vanilla extract A touch of vanilla adds a lovely warmth and depth of flavor.
- 2 teaspoons water Just a little bit to help thin out the egg white mixture so it coats the nuts evenly.
- 0.66 cup granulated sugar For that classic sweet, caramelized crunch.
- 0.33 cup brown sugar Brown sugar adds a lovely molasses note and a slightly chewier texture to the coating.
- 2 teaspoons ground cinnamon Cinnamon is the star spice that makes these so incredibly cozy and festive.
- 0.5 teaspoon salt Don't skip the salt! It balances out the sweetness and really makes all those flavors pop.
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together the egg white, vanilla extract, and water until frothy and bubbly.1 pound unsalted pecan halves
- Add the pecan halves to the bowl with the egg white mixture and stir gently until evenly coated.1 pound unsalted pecan halves
- In a separate bowl, whisk together the granulated sugar, brown sugar, cinnamon, and salt until well combined.1 pound unsalted pecan halves
- Pour the sugar and spice mixture over the coated pecans and stir until all pecans are completely coated.
- Spread the coated pecans in a single, even layer on the prepared baking sheet.
- Bake for 20-25 minutes, stirring about halfway through (around 10-12 minutes), until golden brown and fragrant.
- Remove from oven and let the candied pecans cool completely on the baking sheet until crisp. Break apart any clusters once cooled.
Notes
Store in an airtight container at room temperature. They will stay crunchy for 1-2 weeks.