Candied Pecans Recipe
User Reviews
5
Candied Pecans Recipe
Description
This Candied Pecans recipe starts by whisking sugars, cinnamon, and salt and then separately beating egg white with vanilla extract until frothy. Pecans are folded into the egg mixture and then combined with the sugar mixture. Spreading the mixture on parchment-lined trays and baking at 300°F while stirring every 15 minutes ensures even cooking and coating.
The low-temperature baking time of 30 to 35 minutes yields pecans that are crisp on the outside while maintaining a slightly soft texture inside. Cooling at room temperature solidifies the candy coating. The cinnamon and vanilla deliver warm, aromatic flavors that complement the natural nuttiness.
These candied pecans serve well as a simple snack, atop ice cream, salads, or baked goods. They offer a balance of sweetness and spice, making them versatile for various uses. The recipe also mentions options to candy other nuts or swap spices.
They can be prepared up to a week ahead and stored in airtight containers at room temperature for about a week or refrigerated longer. Freezing is also possible for extended storage. Adjusting spices or sugars allows customization of the flavor.
Ingredients
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt sea salt
- 1 egg large, white
- 2 teaspoons vanilla extract
- 1 pound pecan halves
Instructions
- Preheat the oven to 300°.
- In a medium-sized bowl, whisk together the sugars, cinnamon, and salt until combined. Set it aside.
- Next, in a large-sized bowl, whisk together the egg white and vanilla until it becomes frothy. This takes about 2 to 3 minutes of vigorous continuous whisking.
- Add the pecans to the bowl with the egg white mixture and fold together until completely combined.
- Pour in the sugar mixture and fold the ingredients together to combine.
- Spread the pecans on a sheet tray lined with parchment paper and bake at 300° for 30 to 35 minutes.
- Every 15 minutes until they are done cooking, stir the pecans around using a rubber scraper so that they cook evenly. They should be slightly crunchy on the outside and al dente/tender on the inside.
- Let them cool at room temperature until they are completely cooled before serving or storing.
Notes
- Prepare candied pecans up to one week in advance and store in airtight containers at room temperature.
- Refrigerate to extend freshness up to four weeks or freeze sealed for up to three months.
- You can substitute pecans with walnuts, cashews, or almonds using the same method.
- Serve candied pecans as a snack or as a topping over ice cream or desserts.
- For variety, try pumpkin pie spice instead of cinnamon for a different flavor profile.
- Regular sugar can be replaced with corn syrup or maple syrup in equal amounts as a sweetener alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 150mg | 6% |
| Potassium | 130mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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