Description

This Easy Candied Pecans recipe creates perfectly sweet, crunchy nuts coated in a flavorful cinnamon sugar glaze. Made with simple ingredients like sugars, cinnamon, and egg whites, these pecans are baked until crisp. They are perfect for snacking, topping salads, or adding a delicious crunch to desserts. The recipe yields a large batch and can be customized with spices like cloves or vanilla for added depth.

Ingredients

Scale

Basic Candied Pecans

1/2 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
16 ounces unsalted pecan halves (about 4 cups)
1 egg white
1/2 teaspoon vanilla extract
1 teaspoon water

Alternative Batch (Larger Quantity)

1 cup granulated sugar
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon ground cloves
3 egg whites
2 tablespoons vanilla extract
6 cups pecan halves

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Instructions

Preheat and Prepare Pecans: Preheat your oven to 250°F (120°C). In a large mixing bowl, whisk together the egg white, vanilla extract, and water until frothy. Add the pecan halves to the bowl and stir well to coat all the nuts evenly with the egg mixture.
Mix Sugars and Spices: In a separate bowl, combine granulated sugar, brown sugar, cinnamon, salt, and cloves if using. Stir the dry ingredients until evenly mixed.
Coat Pecans with Sugar Mixture: Sprinkle the sugar and spice mixture over the pecans and stir thoroughly until all the pecans are evenly coated. Make sure to break up any clumps of sugar to ensure a uniform coating.
Bake the Pecans: Spread the coated pecans in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for about 40 minutes, stirring every 10 minutes to promote even cooking and prevent burning. The pecans will develop a crisp, caramelized coating.
Cool and Store: Remove the pecans from the oven and let them cool completely on the baking sheet. As they cool, the coating will harden to a crunchy texture. Once cooled, break apart any clusters and store the candied pecans in an airtight container for up to two weeks.

Notes

You can adjust the amount of cinnamon or cloves to your taste for a milder or spicier flavor.
Make sure to stir the pecans frequently during baking to avoid burning and ensure even coating.
Use parchment paper or a silicone mat to prevent sticking and ease cleanup.
These pecans are great in salads, as a snack, or crushed over desserts like ice cream or yogurt.
For a vegan version, substitute the egg whites with aquafaba (chickpea water) whipped to a froth.