CANDIED PECANS RECIPE
These homemade candied pecans are coated in cinnamon sugar and baked until perfectly crisp. They're an easy sweet snack that's wonderful for holiday gatherings, homemade gifts, or enjoying anytime.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- medium mixing bowl
- Hand mixer or whisk
- Rubber spatula
Ingredients
- 4 cups raw pecan halves approximately 400 grams
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- 1 large egg white
- 1 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 250°F. Line a large rimmed baking sheet with parchment paper.
- In a medium mixing bowl, combine the granulated sugar, cinnamon, and sea salt. Set aside.
- In a large mixing bowl, beat the egg white, water, and vanilla extract until frothy, approximately two to three minutes.
- Add the pecan halves to the egg white mixture. Stir until all the pecans are evenly coated.
- Sprinkle the cinnamon sugar mixture over the pecans and gently stir until completely covered.
- Spread the coated pecans in a single layer on the prepared baking sheet.
- Bake for approximately 60 minutes, stirring every 15 minutes, until the coating looks dry and the pecans smell toasted.
- Remove from the oven and allow the pecans to cool completely on the baking sheet for approximately 30 minutes.
- Gently separate any pecans that have stuck together. Serve or transfer to an airtight container.
Notes
- Use raw, unsalted pecans for the best results.
- Stir the pecans regularly to keep the coating even.
- The sugar coating becomes crunchier as the nuts cool.
- Store in an airtight container at room temperature for up to two weeks.
- Freeze in an airtight freezer-safe container for up to three months.
- Allow the pecans to cool completely before packaging.