Description
This Easy Candied Pecans recipe is a delightful treat perfect for snacking, topping salads, or adding a sweet, crunchy texture to desserts. Sweetened with a blend of granulated sugar, brown sugar, and warm spices like cinnamon and cloves, these pecans are coated in a light, glossy egg white mixture and baked to perfection for a flavorful, crispy finish.
Ingredients
Scale
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
Nuts
- 16 ounces unsalted pecan halves (about 4 cups)
- 6 cups pecan halves
Wet Ingredients
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
- 3 egg whites
- 2 tablespoons vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C). This low temperature allows the pecans to dry out and become crunchy without burning.
- Prepare the Egg White Mixture: In a large bowl, whisk together the egg whites, vanilla extract, and water until foamy. This mixture will help the sugar and spices stick to the pecans.
- Coat the Pecans: Add the pecan halves to the egg white mixture and stir until all the nuts are evenly coated.
- Mix the Sugar and Spices: In a separate bowl, combine the granulated sugar, light brown sugar, brown sugar, cinnamon, salt, and ground cloves. Stir well to combine all the spices thoroughly.
- Toss Pecans with Sugar Mixture: Add the sugar and spice mix to the coated pecans and gently toss until each pecan is evenly covered with the sweet, spiced mixture.
- Arrange on Baking Sheet: Spread the pecans in a single layer on a baking sheet lined with parchment paper or a silicone baking mat to prevent sticking.
- Bake the Pecans: Bake in the preheated oven for 40 minutes, stirring every 10 minutes to ensure even baking and prevent burning. This slow baking process caramelizes the sugars and crisps the pecans.
- Cool and Store: Remove the pecans from the oven and let them cool completely on the baking sheet. They will harden as they cool. Once cooled, store them in an airtight container for up to two weeks.
Notes
- Stirring the pecans every 10 minutes during baking ensures even caramelization and prevents burning.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- These candied pecans can be used as toppings for salads, desserts, or eaten as a sweet snack.
- For a spicier variation, add a pinch of cayenne pepper to the sugar mixture.
- Make sure pecans are completely cooled before storing to maintain crispness.
