These homemade candied pecans are the perfect balance of sweet crunch and nutty goodness, ready in just 50 minutes. With their irresistible caramelized coating and rich flavor, they’re an excellent snack for holiday gatherings or thoughtful homemade gifts.
Whether you sprinkle them over salads, add them to desserts, or enjoy them straight from the jar, these protein-packed treats will become your new favorite kitchen creation. Simple to make yet incredibly versatile, this recipe transforms ordinary pecans into an addictive treat you’ll want to keep on hand.
Ingredients for Sweet Candied Pecans
- Pecans: 16 ounces (4 cups) unsalted pecan halves, fresh and whole
- Sugars: ½ cup each of granulated and light brown sugar for perfect sweetness
- Spices: 1 tablespoon ground cinnamon and 1 teaspoon salt for warmth
- Binding agents: 1 large egg white, ½ teaspoon vanilla extract, and 1 teaspoon water
Step-by-Step Instructions
- Preparation: Preheat oven to 300°F and line a baking sheet with parchment paper for easy cleanup
- Mix dry ingredients: Combine both sugars, cinnamon, and salt in a bowl until well blended
- Beat wet ingredients: Whip egg white, vanilla, and water until stiff peaks form – this ensures perfect coating
- Coat pecans: Gently toss pecans in egg white mixture, then coat with sugar mixture until evenly covered
- Arrange: Spread pecans in a single layer on prepared baking sheet
- Bake: Cook for 40-45 minutes at 300°F, stirring every 15 minutes for even coating
- Cool and store: Let pecans cool completely on baking sheet, then transfer to an airtight container
Storage Tips
These sweet and crunchy candied pecans stay fresh for up to a month when stored properly! Keep them in an airtight container at room temperature.
A mason jar or plastic container with a tight-fitting lid works great. Make sure they’re completely cool before storing – this keeps them nice and crispy. If you live somewhere humid, pop a paper towel in the container to absorb any extra moisture.
Serving Suggestions
These candied pecans are so versatile! Sprinkle them over your morning yogurt or oatmeal for a sweet crunch. They’re amazing on salads – try them with mixed greens, apple slices, and blue cheese.
Add them to cheese boards for a fancy touch, or package them in cute jars as homemade gifts. My favorite way to enjoy them? Just by the handful as a yummy snack!
Recipe Success Tips
The key to perfect candied pecans is in the egg white mixture – keep beating until you see those stiff peaks form! This creates the coating that makes the cinnamon-sugar stick so well. When you’re stirring the pecans every 15 minutes during baking, spread them back into a single layer each time.
This helps them cook evenly and get that perfect crispy coating. If your pecans aren’t quite crispy after the suggested baking time, it’s fine to give them an extra 5 minutes – just watch them closely to avoid burning.
Variations
Want to mix things up? Try adding 1/4 teaspoon of nutmeg or cardamom to the sugar mixture for a spicy twist. For a kick of heat, add a pinch of cayenne pepper – it’s amazing with the sweet coating! You can also use this same recipe with other nuts like almonds or walnuts. Just keep the total amount of nuts the same (4 cups), and you’re good to go.
Candied Pecans
Equipment
- large baking sheet
- Parchment paper
- Large Bowl
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecans halves about 4 cups
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
Instructions
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
- Add granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.
- In a separate large bowl, beat the egg white, vanilla, and water until stiff peaks form.
- Add the pecans to the egg whites mixture and gently toss to coat. Add the cinnamon sugar mixture and stir gently until the pecans are well coated.
- Spread the pecans into a single layer on the prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes.
- Remove from the oven and allow the pecans to cool completely on the baking sheet.
- When completely cool, store in an airtight container for up to 1 month.
