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Crunchy, sweet, and perfectly spiced pecans with a crisp candy coating. An irresistible snack or a fantastic topping for salads, desserts, and cheese boards. Ready in under an hour!
For 8 servings
Preheat your oven to 250°F (120°C). Line a large, rimmed baking sheet with parchment paper.
In a large bowl, whisk the egg white and water together until light and foamy, about 1 minute. Whisk in the vanilla extract.
In a separate, smaller bowl, combine the granulated sugar, packed light brown sugar, ground cinnamon, and salt. Mix well to break up any clumps.
Add the raw pecan halves to the foamy egg white mixture and stir gently until every pecan is evenly coated.
Sprinkle the sugar and spice mixture over the coated pecans. Toss everything together until the pecans are thoroughly and evenly covered.
Spread the coated pecans in a single, even layer on the prepared baking sheet. Bake for 45 minutes, removing the sheet from the oven to stir the pecans every 15 minutes. This is crucial for even cooking and preventing large clumps.
Remove the baking sheet from the oven. The coating will appear slightly wet but will crisp up as it cools. Let the pecans cool completely on the baking sheet for at least 30 minutes. Once cool, break apart any remaining clusters.
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Crunchy, sweet, and perfectly spiced pecans with a crisp candy coating. An irresistible snack or a fantastic topping for salads, desserts, and cheese boards. Ready in under an hour!
This southern recipe takes 55 minutes to prepare and yields 8 servings. At 275.7 calories per serving with 2.36g of protein, it's a beginner-friendly recipe perfect for snack or dessert.
Add 1/4 to 1/2 teaspoon of cayenne pepper or chili powder to the sugar mixture for a sweet and spicy flavor.
Replace the cinnamon with 1 teaspoon of pumpkin pie spice, or add 1/4 teaspoon of ground nutmeg or cardamom for a different warm spice profile.
This recipe works wonderfully with other nuts like almonds, walnuts, or cashews. Adjust baking time as needed for smaller or larger nuts.
For a vegan alternative, replace the egg white with 2 tablespoons of aquafaba (the liquid from a can of chickpeas). Whisk it until foamy just like the egg white.
Pecans are rich in monounsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Pecans contain vitamin E and other antioxidants that help protect the body's cells from damage caused by free radicals.
These nuts are an excellent source of manganese, which is crucial for bone health and metabolism, and copper, which supports nerve function and immunity.
The combination of healthy fats and protein from pecans with the carbohydrates from sugar provides a quick and satisfying source of energy.
One serving of Candied Pecans (approximately 1/4 cup or 55g) contains about 290 calories. This is an estimate and can vary based on the exact ingredients used.
While pecans themselves are a source of healthy fats, vitamins, and minerals, this recipe contains a significant amount of sugar, making it an indulgent treat. They are best enjoyed in moderation as part of a balanced diet.
Once completely cooled, store the candied pecans in an airtight container at room temperature. They will stay fresh and crispy for up to two weeks.
Stickiness is usually caused by under-baking or high humidity. Ensure you bake them for the full 45 minutes and let them cool completely. If you live in a humid climate, you may need to bake them for an extra 5-10 minutes. Storing them before they are fully cool can also trap moisture and make them soft.
Yes! You can easily make this recipe vegan by substituting the large egg white with 2 tablespoons of aquafaba (the liquid from a can of chickpeas). Whisk the aquafaba until foamy and proceed with the recipe as directed.