Easy Cinnamon and Sugar Candied Pecans
User Reviews
4.6
Easy Cinnamon and Sugar Candied Pecans
Description
The Easy Cinnamon and Sugar Candied Pecans recipe features whole raw pecans coated with a mixture of sugar, cinnamon, and whipped egg whites. The baking process involves melted butter on a rimmed pan to help toast the pecans and create a glossy candied surface. By baking the nuts in a series of timed intervals with stirring in between, a uniform crunchy texture and coating are achieved without burning. The cinnamon adds a comforting spice that complements the natural buttery flavor of the pecans well.
The combination of sugar and cinnamon gives these pecans a sweet and slightly spicy profile balanced by the toasted butter aroma from baking. Because the nuts are whole and crisp, they maintain a satisfying crunch. The use of egg whites helps the sugar and cinnamon adhere to the nuts evenly during baking.
Candied pecans like these can be served as a snack or used as a finishing touch on salads, desserts, oatmeal, or baked goods to add texture and sweetness. The recipe also suggests experimenting with different nut varieties and even adding cayenne for a spicy kick if desired.
Ingredients
- 6 tablespoons butter salted
- 2 egg large, whites
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 ¼ teaspoons ground cinnamon
- 4 cups pecans whole raw
Instructions
- Preheat oven to 325 degrees F.
- Melt the butter and spread on a rimmed half sheet pan (11X17-inches). You can also cut the cold butter into cubes, place on the sheet pan, and pop in the oven while preheating to melt the butter; just watch closely so it doesn't burn.
- In a large bowl, add the egg whites and salt and whisk until foamy but still liquidy, 30 seconds or so. Add the sugar and cinnamon and mix until well blended and the cinnamon is completely mixed in.
- Add the pecans and gently mix until the nuts are well coated, making sure to get underneath to the bottom of the bowl as you mix.
- Spread the pecan mixture in an even layer over the melted butter in the pan. Bake for 10 minutes. Remove the pan from the oven and using a flat metal spatula or similar tool, quickly stir the pecans and spread them back into an even layer. Bake for another 10 minutes, stir again, and spread into an even layer.
- Bake for a final 5-10 minutes (watching closely!) until the pecans are sizzling and lightly golden. Remove the pan from the oven, give the pecans another good stir, scraping them up from the bottom of the pan. Spread them into an even layer and let them rest on the pan for 1-2 hours WITHOUT STIRRING AGAIN until completely cooled and the sugar coating has set. The pecans keep for up to a week well-covered in a cool, dry place (not the fridge).
Notes
- This recipe works best with pecans, but walnuts, cashews, or whole almonds can be substituted.
- For a spicy variation, add a pinch of cayenne pepper with the cinnamon to the sugar mixture.
- Carefully monitor the pecans during the final baking minutes to prevent burning; stir as directed for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 247kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 80mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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