How to Make Candied Pecans
User Reviews
5
How to Make Candied Pecans
Description
The process starts by beating a large egg white until foamy and mixing in granulated sugar, cinnamon, and salt to create a spiced-sweet coating. Pecan halves are folded into this mixture to evenly coat each nut, with melted butter added to bind and enrich the flavor. The nuts are spread on a parchment-lined baking sheet and baked at 300˚F, stirring halfway through to ensure even roasting and caramelization.
The resulting candied pecans are crisp, with a glossy spiced sugar coating that hardens as they cool. This texture provides a sweet crunch ideal for topping salads, desserts, baked goods, or enjoying as a snack.
Storage instructions emphasize keeping the pecans in airtight containers, with room temperature storage for about one week, refrigeration extending to three weeks, and freezing up to three months. Thawing at room temperature is recommended before use.
Tips include using room-temperature egg white for better coating, applying the coating evenly, using parchment paper for easy cleanup, monitoring baking time closely to avoid burning, and allowing pecans to cool completely before storing to maintain crispness.
Ingredients
- 1 egg large, 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.
Notes
- Use egg white at room temperature to achieve a smooth, even coating on pecans.
- Line the baking sheet with parchment paper to simplify cleanup.
- Watch the pecans carefully toward the end of baking to prevent overbrowning or burning.
- Allow pecans to cool fully on the baking sheet before breaking apart to maintain crispness.
- Store candied pecans in airtight containers: up to 1 week at room temperature, 3 weeks refrigerated, or freeze for 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
