How to Make Candied Pecans
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5
How to Make Candied Pecans
Description
The recipe starts by whisking egg white, water, and vanilla extract into a frothy coating mixture. Pecan halves are then stirred into this to ensure an even coating. A blend of granulated sugar, light brown sugar, ground cinnamon, salt, and optionally allspice is mixed and added to the nuts, which are spread evenly on a parchment-lined baking sheet.
The baking process occurs at a low temperature (250°F/120°C) for 45-50 minutes. The nuts are stirred every 15 minutes to redistribute sugar and prevent burning, resulting in a dry, crystallized coating. After cooling, these pecans are crisp, sweet, and infused with cinnamon and vanilla notes.
Candied pecans store well in an airtight container at room temperature or can be refrigerated or frozen for longer shelf life. They can be enjoyed alone or as toppings for salads, desserts, or baked goods.
Ingredients
- 1 large egg white
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar tightly packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon table salt
- ¼-½ teaspoon allspice optional, see note
Instructions
- Preheat oven to 250F (120C) and line a baking sheet with parchment paper (see note).
- Combine egg white, water, and vanilla extract in a large bowl and whisk vigorously for 30 seconds (mixture should be foamy/frothy).
- Add pecans and stir until all pecans are coated in egg white.
- In a separate bowl, whisk together the sugars, cinnamon, salt, and allspice (if using).
- Pour the sugar mixture over the pecans and stir until completely combined.
- Spread nuts in an even layer onto prepared cookie sheet.
- Bake on 250F (150C) for 45-50 minutes, removing cookie sheet from oven every 15 minutes and using a spatula to stir/flip the pecans (be sure to stir ALL of the sugar mixture as well, or it may burn to the pan). When finished baking, pecans should all appear dry.
- After baking, allow to cool at least 15 minutes before enjoying.
- Store candied pecans in an airtight container at room temperature for up to two weeks.
Notes
- Allspice is optional but adds depth similar to commercially available candied pecans from Amish markets; about a heaping ¼ teaspoon works well.
- Lining the baking sheet with parchment paper eases cleanup, though it requires more care when stirring the pecans to prevent tearing.
- If parchment is unavailable, nuts can be baked directly on an ungreased baking sheet.
- Store candied pecans in airtight containers at room temperature for 1-2 weeks, refrigerated for at least three weeks, or freeze for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (¼ cup per serving)
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 242kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 82mg | 3% |
| Potassium | 123mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| 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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