Candied Pecans
User Reviews
5
Candied Pecans
Description
This Candied Pecans recipe uses whole pecan halves coated with a mixture of egg white whipped with water and vanilla extract, providing a sticky surface for the sugar, cinnamon, and salt blend. Baking the coated nuts at a low temperature (250°F) for an hour while stirring periodically ensures even caramelization and a dry, crisp finish rather than a sticky one.
The resulting pecans are sweet and aromatic with cinnamon while balancing sweetness with a pinch of salt. Their crunch makes them ideal as a snack, addition to salads, baked goods, or garnishments for desserts.
Proper storage in airtight containers extends their shelf life. They can be kept at room temperature for about one week, refrigerated for up to two weeks, or frozen for several months without losing texture, and are enjoyable even when chilled.
Ingredients
- 1 lb pecan halves
- 1 egg large, white
- 1 Tbsp water
- 1/2 tsp vanilla extract
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 250 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper.
- In a large mixing bowl, vigorously whisk egg white with water and vanilla until very frothy.
- In a separate small mixing bowl, whisk together sugar, cinnamon and salt.
- Add pecans to egg white mixture and toss until evenly coated.
- Pour sugar mixture over pecans and toss until evenly coated.
- Pour coated pecans onto prepared baking sheet and spread into an even layer.
- Bake in preheated oven 1 hour, stirring every 15 minutes. Allow to cool then store in an airtight container.
Notes
- Store pecans in airtight containers: at room temperature for about a week, refrigerated up to two weeks, or frozen for several months.
- These nuts remain crunchy and tasty even when served straight from the freezer.
User Reviews
Overall Rating
5
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