Candied Pecans

Crispy, sweet, and perfectly spiced, these Candied Pecans are an irresistible snack or topping for salads, desserts, and holiday treats. Coated in a caramelized cinnamon-sugar crust, they’re simple to make and smell amazing while baking.

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Ingredients

• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 16 ounces (about 4 cups) unsalted pecan halves
• 1 large egg white
• ½ teaspoon vanilla extract
• 1 teaspoon water

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Instructions

1. Preheat the Oven
   Set your oven to 300°F (150°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the Wet Coating
   In a large mixing bowl, whisk together the egg white, vanilla extract, and water until stiff peaks form. This helps the sugar mixture stick to the pecans evenly.
3. Mix the Dry Ingredients
   In a separate bowl, combine granulated sugar, brown sugar, cinnamon, and salt. Stir until well mixed.
4. Coat the Pecans
   Add the pecans to the egg white mixture and toss gently to coat. Then sprinkle the cinnamon-sugar mixture over the pecans and stir until all are evenly coated.
5. Bake
   Spread the coated pecans in a single layer on the prepared baking sheet. Bake for 40–45 minutes, stirring every 15 minutes to ensure even baking and prevent sticking.
6. Cool and Store
   Remove from the oven and allow the pecans to cool completely on the baking sheet. Once cool, store in an airtight container at room temperature or in the refrigerator for several weeks.

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Why You’ll Love This Recipe

• Perfectly crunchy with a sweet, spiced flavor.
• Great for snacking, gifting, or adding to salads and desserts.
• Easy to make with simple pantry ingredients.
• The warm cinnamon aroma fills your kitchen while baking.

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Tips

• Use parchment paper to prevent sticking and make cleanup easier.
• Don’t skip stirring — it ensures even coating and crisp texture.
• Let cool completely before storing; otherwise, they may become sticky.
• For deeper flavor, use dark brown sugar instead of light.

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Variations and Substitutions

• Nuts: Substitute pecans with walnuts, almonds, or cashews.
• Flavor twist: Add a pinch of cayenne pepper for a sweet-spicy version.
• Vegan option: Replace the egg white with aquafaba (chickpea liquid) — about 2 tablespoons.
• Sugar-free: Use a granulated sweetener blend like monk fruit or erythritol.

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FAQs

Can I make candied pecans ahead of time?
Yes! They store well for up to 3 weeks at room temperature or 1 month in the fridge.

Why are my pecans sticky?
They may need a bit more baking time — make sure to bake until dry and crisp.

Can I freeze candied pecans?
Absolutely. Store in an airtight container or freezer bag for up to 2 months.

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Serving and Suggestions

• Sprinkle over salads for a sweet crunch.
• Add to ice cream, yogurt, or oatmeal for a dessert-like twist.
• Use as a topping for sweet potato casserole or roasted vegetables.
• Perfect for holiday gifts — package in jars or bags tied with ribbon.