Candied Pecans Recipe
This Candied Pecans Recipe will become a well utilized recipe in your stockpile! These sugared pecans are delicious atop salads, yogurt, ice cream, and as a grab-and-go snack!
Servings 4 cups
Calories 887kcal
Ingredients
- 1 egg white
- 1 tablespoon water
- 16 oz pecan halves
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 300°F. Grease a baking sheet or line a baking sheet with parchment paper. Set aside.
- In a medium size bowl, whip together the egg white and water until frothy.
- In a second medium bowl combine the sugar, salt, and cinnamon. Mix to combine. Set aside.
- Add the pecans to the egg white mixture. Stir to evenly coat the pecans.
- Sprinkle the cinnamon sugar mixture over the pecans and toss to coat until all of the pecans are evenly covered.
- Spread the nuts on the prepared baking sheet.
- Bake at 300°F for 25-30 minutes, stirring every 10 minutes.
- Remove from the oven, let cool. Store in an airtight container.
Notes
To halve this recipe, simply whip up the entire egg white + the full measurement of water and use half of that mixture.
You can replace the pecans in this recipe to make candied walnuts, candied hazelnuts, etc.
Don't omit the egg white step. That ensures the sugared coating sticks to the pecans. Adding a bit of water increases the foamy nature of the egg white when whisked.
Make Ahead, Storing and Freezing:
Can you make candied pecans in advance? Definitely! This is a great recipe to make ahead of time. Whether it's for a Christmas treat or to top a salad, making candied pecans ahead of time is a great way to cut down on time later.
The candied pecans will last at room temperature for up 2-3 weeks. They'll last up to 2 months in the fridge and up to 4 months in the freezer. In all cases, be sure to store the pecans in an airtight container or Ziplock bag to help preserve freshness.
Nutrition
Serving: 4g | Calories: 887kcal | Carbohydrates: 41.24g | Protein: 11.32g | Fat: 81.64g