Candied Pecans
These Candied Pecans bake up with a crackly cinnamon-sugar shell, warm toasted flavor, and just five minutes of real prep. They are perfect by the handful, tossed onto salads, or spooned over vanilla ice cream.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed loosely
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecan halves about 4 cups
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
Instructions
- Heat your oven to 300°F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together the granulated sugar, light brown sugar, cinnamon, and salt, breaking up any stubborn brown-sugar lumps with your fingers or the back of a spoon.
- In a large bowl, whisk the egg white, vanilla extract, and water until the mixture looks frothy with a good layer of bubbles and a slightly foamy look, about 1 minute by hand.
- Add the pecan halves to the egg-white mixture and gently toss until coated, then pour in the cinnamon-sugar mixture and keep tossing until the pecans are thoroughly covered.
- Spread the pecans in a single layer on the prepared baking sheet, trying not to leave them in big clumps.
- Bake for about 40 minutes, stirring the pecans every 10 minutes, until the coating gradually dries and hardens, remembering that they will crisp up as they cool.
- Let the pecans cool completely on the baking sheet before transferring them to a container so the crisp coating does not turn tacky from trapped moisture.
Notes
Store completely cooled candied pecans in an airtight container in a cool, dry pantry spot for up to 2 weeks; do not refrigerate, as humidity can soften the coating. Freeze for up to 2 months. If they soften, spread them on a parchment-lined pan and warm in a low oven just until dry again, then cool completely before storing.
Nutrition
Calories: 247kcal
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