Candied Pecans
User Reviews
5
Candied Pecans
Description
The Candied Pecans recipe combines pecans with a wet coating of beaten egg white, vanilla extract, and water, then tosses them in a mixture of granulated sugar, light brown sugar, ground cinnamon, and salt. Baking at 300°F for 40 to 45 minutes while stirring periodically ensures even caramelization and a crunchy texture without burning. The result is pecans with a sweet, spiced, and slightly salty coating that contrasts with the nutty flavor underneath.
This preparation can be served as a snack, a topping for salads, or used in desserts to add crunch and sweetness. The cinnamon and brown sugar blend adds warmth and depth, making the pecans versatile for different dishes.
According to the notes, various nuts can substitute pecans. The candied nuts can be stored in airtight containers at room temperature or refrigerated for several weeks, and freezing is also an option for up to two months. There is an alternative stovetop method involving toasting the nuts and then cooking them in a sugar glaze, which yields a quick candy coating.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces pecan about 4 cups, unsalted halves
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
Instructions
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
- Wet coating: in a mixing bowl beat egg white, vanilla, and water until stiff peaks form.
- Dry coating: Add granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.
- Add pecans to the egg whites mixture and gently toss to coat. Add the cinnamon sugar mixture and stir gently until the pecans are well coated.
- Bake: Spread the pecans into a single layer on the prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. Remove from the oven and allow the pecans to cool completely on the baking sheet.
- Store candied pecans in an airtight container at room temperature or in the refrigerator for several weeks.
Notes
- You can substitute pecans with other nuts like walnuts, almonds, peanuts, cashews, or pistachios using the same method.
- Store candied nuts in an airtight container at room temperature or in the refrigerator for several weeks to maintain crunchiness.
- For long-term storage, freeze in an airtight container for up to 2 months.
- The stovetop method offers a quicker candy coating by toasting nuts and cooking them with brown sugar, cinnamon, salt, and water until glazed, then cooling on parchment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 995 kcal
% Daily Value*
| Calories | 995kcal | 50% |
| Carbohydrates | 69g | 23% |
| Protein | 11g | 22% |
| Fat | 82g | 126% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 24g | 141% |
| Monounsaturated Fat | 46g | 230% |
| Sodium | 603mg | 25% |
| Potassium | 525mg | 11% |
| Fiber | 12g | 48% |
| Sugar | 56g | 112% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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