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Candied Pecans

Crisp and lightly spiced pecan halves coated in a crunchy cinnamon-sugar shell, perfect for snacks, salads, or desserts.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the coating
  • 3 tablespoons granulated sugar Can substitute with light brown sugar or coconut sugar.
  • 1/4 teaspoon ground cinnamon Optional to adjust for more or less spice.
  • 1/4 teaspoon coarse kosher salt
For the pecans
  • 1 cup pecan halves Use raw pecans for best results.
  • 1 large egg white Can substitute with whipped aquafaba for a vegan option.
  • 1 teaspoon pure vanilla extract

Method
 

Preparation
  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, stir together the granulated sugar, ground cinnamon, and kosher salt. Set aside.
  3. In a separate bowl, whisk the egg white and vanilla extract until frothy, about 3–4 minutes.
  4. Add the pecan halves to the frothed egg white and toss to coat evenly.
  5. Use a slotted spoon to lift the nuts from the egg-white mixture, letting excess drip back into the bowl.
  6. Toss the wet-coated pecans in the sugar-cinnamon-salt mix until evenly coated.
  7. Spread the coated pecans into a single layer on the prepared baking sheet.
Baking
  1. Bake for about 45 minutes, stirring every 15 minutes to prevent hot spots.
  2. Let the pecans cool completely on the baking sheet; the coating will harden as they cool.
  3. If desired, chop into smaller pieces for topping salads or desserts. Store once cooled.

Notes

Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months. Whisk the egg white well for best results, and ensure even spacing on the baking sheet to prevent steaming.