How to Make Candied Pecans
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How to Make Candied Pecans
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Learn how to make homemade candied pecans with egg whites, cinnamon, and sugar for a crunchy, caramelized treat.
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Ingredients
- 1 large egg white
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 3 cups pecan halves
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 300˚F and line a baking sheet with parchment paper.
- In a large bowl, beat the egg white until foamy. Add sugar, cinnamon and salt, and stir until well combined. Add the pecans and fold into the egg mixture until they are evenly coated, then add the melted butter and toss to coat.
- Spread the nuts into an even layer on the prepared baking sheet and bake for 20-25 minutes, stirring halfway through. Remove from the oven and let cool until crisp.
Equipments used:
Notes
- Storage: Store candied pecans in an airtight container at room temperature for up to one week, the refrigerator for up to 3 weeks, and the freezer for up to 3 months. Thaw at room temperature for a few hours.
- Tips:
- Use room-temperature egg white. Bring the egg white to room temperature before beating it. It will whip up better and create a smoother coating on the pecans.
- Bring the egg white to room temperature before beating it. It will whip up better and create a smoother coating on the pecans.
- Coat evenly. Ensure the egg white mixture coats the pecans well to get an even coating with the perfect balance of sweetness and spiciness in every bite.
- Ensure the egg white mixture coats the pecans well to get an even coating with the perfect balance of sweetness and spiciness in every bite.
- Use parchment paper. Line the baking sheet with a piece of parchment paper to make clean up a breeze.
- Line the baking sheet with a piece of parchment paper to make clean up a breeze.
- Keep an eye on the candied pecans. Ovens vary, so watch the pecans closely towards the end of the baking time to prevent over-browning. They can go from perfectly caramelized to burnt quickly.
- Ovens vary, so watch the pecans closely towards the end of the baking time to prevent over-browning. They can go from perfectly caramelized to burnt quickly.
- Cool completely. Let the candied pecans cool completely on the baking sheet before breaking them up and storing them. They will continue to harden as they cool, so don't rush this step.
- Let the candied pecans cool completely on the baking sheet before breaking them up and storing them. They will continue to harden as they cool, so don't rush this step.
Nutrition Information
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Calories
206kcal
(10%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
5mg
(2%)
Sodium
68mg
(3%)
Potassium
108mg
(3%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
73IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 68mg | 3% |
| Potassium | 108mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
57 reviews
Excellent
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