Candied Pecans
User Reviews
5
Candied Pecans
Description
The Candied Pecans recipe uses pecan halves tossed in a blend of sugars, cinnamon, and salt, then coated with a light foam of egg white, water, and vanilla extract to help the sugar mixture adhere and form a crisp coating. Baking at 300°F allows the sugar to caramelize gently over about 35 minutes including stirring, resulting in toasted nuts with a crunchy and sweet coating. The sugar hardens upon cooling, adding texture contrast to the buttery pecans.
This snack offers a balanced sweetness with a warm cinnamon note and a hint of vanilla, complementing the natural nuttiness. The coating is evenly baked and crunchy without being overly sticky. The recipe's controlled sugar and spice proportions keep the flavor focused but adaptable.
These candied pecans can be stored in an airtight container for up to two weeks, maintaining their crisp texture. They are suitable for adding crunch to salads, yogurts, or cheese boards, or simply enjoyed on their own as a sweet treat.
Adjusting the spice mix is possible by adding cayenne for heat or swapping some sugar for maple syrup for a different sweetness profile. Baking in a single even layer ensures the coating cooks thoroughly and crisply.
Ingredients
- ½ cup granulated sugar (110g)
- ⅓ cup light brown sugar 73g, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg white
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 pound pecan halves (450g)
Instructions
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
- In a small bowl, stir together the sugar, cinnamon, and salt.
- In a large mixing bowl, whisk together the egg white, water, and vanilla until very light and foamy, about 1 minute. Add the pecans and stir to coat.
- Sprinkle in the sugar mixture, then stir until the pecans are evenly coated. Spread out the coated pecans evenly in a single layer on the prepared sheet pan.
- Bake for 20 minutes, then stir the nuts. Continue baking until the pecans smell toasted and fragrant, and the coating is dry, about 15 minutes more. Let the nuts cool completely on the pan. (The sugar will harden as they cool). Break up any chunks of pecans and serve immediately or store them in an airtight container for up to 2 weeks.
Notes
- Spread pecans evenly in a single layer on the baking sheet for uniform coating and baking.
- Allow candied pecans to cool completely on the baking sheet so the sugar coating hardens well before handling.
- Try this method with other nuts like walnuts or cashews for variety.
- Enhance the flavor by adding spices like cayenne pepper for heat or substituting part of the sugar with maple syrup for a different sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 958 kcal
% Daily Value*
| Calories | 958kcal | 48% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 82g | 126% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 24g | 141% |
| Monounsaturated Fat | 46g | 230% |
| Sodium | 310mg | 13% |
| Potassium | 507mg | 11% |
| Fiber | 11g | 44% |
| Sugar | 47g | 94% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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