Candied Pecans
Candied pecans combine sweetness with crunch, along with that distinctive nutty flavor. They are easy to make with a variety of uses!
Servings: 12
Ingredients
- 2 Pounds pecans halves
- 2 egg whites
- 2 Teaspoons water
- 2 Teaspoons vanilla extract
- 2 Cups white sugar
- 1 ½ Tablespoons ground cinnamon
- ½ Teaspoon salt
Instructions
- Preheat oven to 250 degrees F. Prepare a large baking sheet (or 2 smaller ones) by spraying with nonstick cooking spray.
- In a bowl, stir together sugar, cinnamon and salt until thoroughly combined.
- In a large bowl whisk together egg whites, water and vanilla until thoroughly combined, about 45 seconds.
- Add pecans to egg mixture, gently stir to ensure all pecans are coated with egg mixture.
- Add sugar mixture and gently stir until all pecans are coated with sugar coating.
- Spread pecans into an even layer on prepared cookie sheet.
- Bake pecans for 1 hour, stirring 2 to 3 times during baking.
- Remove pecans from oven, allowing to cool completely before storing.
Notes
Grease your baking sheet: You don't want the candied nuts to stick to it!
Its important to let pecans cool completely before storing, they will continue to dry, allowing coating to set, while cooling. Or, for an easier clean up, line cookie sheets with parchment paper.
Halve the recipe: This recipe makes enough candied pecans for a crowd, so you might want to halve the recipe if fewer pecans are needed.
Easy coating: Put the sugar cinnamon mixture in a large Ziploc bag. Coat pecans as directed with egg white mixture then add the pecans to the Ziploc bag, seal and toss to thoroughly coat nuts in sugar. Pour the entire contents of the bag onto your prepared baking sheet.
Its important to let pecans cool completely before storing, they will continue to dry, allowing coating to set, while cooling. Or, for an easier clean up, line cookie sheets with parchment paper.
Halve the recipe: This recipe makes enough candied pecans for a crowd, so you might want to halve the recipe if fewer pecans are needed.
Easy coating: Put the sugar cinnamon mixture in a large Ziploc bag. Coat pecans as directed with egg white mixture then add the pecans to the Ziploc bag, seal and toss to thoroughly coat nuts in sugar. Pour the entire contents of the bag onto your prepared baking sheet.
Nutrition
Calories: 658kcal | Carbohydrates: 45g | Protein: 8g | Fat: 55g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 31g | Sodium: 106mg | Potassium: 324mg | Fiber: 8g | Sugar: 36g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
