These candied pecans are a delightful blend of sweet, crunchy, and nutty perfection, perfect for snacking or gifting. With just 10 minutes of prep and 45 minutes of baking, you’ll create a treat that’s irresistibly glossy and caramelized. The warm, buttery aroma filling your kitchen is just the beginning of the magic.
Each bite offers a satisfying crunch, balanced by a hint of cinnamon and a touch of vanilla for depth. Packed with healthy fats and a touch of natural sweetness, they’re a guilt-free indulgence. Whether sprinkled over salads, paired with cheese, or enjoyed solo, these pecans are a versatile crowd-pleaser. You’ll love how effortlessly they elevate any occasion.
Ingredients for Perfect Candied Pecans
- 1 large egg white (room temperature works best)
- 1 teaspoon water
- 1 teaspoon vanilla extract (pure vanilla for best flavor)
- 2 cups (225 g) pecan halves (raw, unsalted)
- ⅓ cup (66 g) granulated sugar
- ⅓ cup (70 g) light brown sugar (tightly packed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon table salt
- ¼-½ teaspoon allspice (optional, adds warmth)
Step-by-Step Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg white, water, and vanilla extract vigorously for 30 seconds until foamy and frothy.
- Add the pecans to the egg white mixture and stir until all pecans are evenly coated.
- In a separate bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt, and allspice (if using).
- Pour the sugar mixture over the coated pecans and stir until the pecans are completely covered.
- Spread the pecans in an even layer on the prepared baking sheet.
- Bake for 45-50 minutes, removing the baking sheet every 15 minutes to stir and flip the pecans with a spatula. Make sure to stir all the sugar mixture to prevent burning.
- When done, the pecans should appear dry and no longer sticky.
- Allow the pecans to cool for at least 15 minutes before enjoying.
- Store in an airtight container at room temperature for up to two weeks.
Perfect Pairings: Serving Suggestions
These candied pecans are incredibly versatile! Sprinkle them over a bowl of vanilla ice cream or yogurt for a sweet crunch. They also make a fantastic topping for salads, especially those with mixed greens, goat cheese, and a balsamic vinaigrette. For a festive touch, add them to your holiday charcuterie board alongside cheeses and dried fruits.
Keep Them Fresh: Storage Tips
Store your candied pecans in an airtight container at room temperature for up to two weeks. For longer storage, place them in a freezer-safe bag and freeze for up to three months. Let them come to room temperature before serving to restore their crisp texture.
Mix It Up: Recipe Variations
Feel free to experiment with different spices! Swap the allspice for a pinch of nutmeg or add a dash of cayenne pepper for a sweet-and-spicy twist. You can also try using maple syrup instead of granulated sugar for a deeper, richer flavor. For a nut-free option, use pumpkin seeds or sunflower seeds instead of pecans.
Quick Tips for Success
To save time, use pre-chopped pecans, but keep in mind that the texture might differ slightly. Make sure to stir the pecans every 15 minutes during baking to prevent the sugar from burning. If you’re short on time, you can also make these in a skillet over medium heat, stirring constantly until the sugar caramelizes and coats the nuts.
Common Questions Answered
Can I use a different type of nut?
Absolutely! Almonds, walnuts, or cashews work just as well.
Why do I need to whisk the egg white?
Whisking creates a frothy mixture that helps the sugar coating stick to the pecans.
Can I skip the allspice?
Yes, it’s optional, but it adds a warm, aromatic flavor that complements the cinnamon beautifully.
How to Make Candied Pecans
Ingredients
- 1 large egg white
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 2 cups pecan halves (225 g)
- ⅓ cup granulated sugar (66 g)
- ⅓ cup light brown sugar (70 g) 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.