Homemade Candied Pecans Recipe

Introduction

Homemade candied pecans are a sweet and crunchy treat perfect for snacking or adding to salads and desserts. This simple recipe uses cinnamon and a touch of salt for a balanced flavor that’s sure to delight.

Ingredients

• 6 cups (about 660g) pecan halves, unsalted
• 2 egg whites, at room temperature
• 2 Tablespoons (30g/ml) water
• 2 cups (400g) granulated sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons salt

Instructions

1. Step 1: Preheat the oven to 300°F (149°C). Line 2 large baking sheets with parchment paper or silicone baking mats and lightly grease with nonstick spray. Set aside.
2. Step 2: In a large bowl, use a handheld or stand mixer with the whisk attachment to beat egg whites and water on medium-high speed until foamy and fluffy, about 2 minutes. Add the sugar, cinnamon, and salt, then fold with a silicone spatula until combined.
3. Step 3: Add the pecans to the mixture and stir to coat completely. Spread the pecans in a single layer on the prepared baking sheets. Bake for 45 minutes, stirring every 15 minutes. Halfway through, rotate the baking sheets and swap their positions in the oven to ensure even baking.
4. Step 4: Allow the pecans to cool completely on the baking sheets. The sugar coating will continue to crisp as they cool.
5. Step 5: Once cooled, store the pecans as directed below.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper or nutmeg to the sugar mixture.
• Use brown sugar instead of granulated sugar for a richer, caramel-like taste.
• Make sure the egg whites are at room temperature to achieve the best coating texture.
• If you prefer a lighter coating, reduce the sugar slightly.

Storage

Store the candied pecans in an airtight container at room temperature for up to 3 weeks. For longer storage, freeze them for up to 3 months and thaw at room temperature before serving. Avoid refrigerating as it may cause the coating to become sticky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pecans instead of raw pecans?

It’s best to use raw, unsalted pecans for this recipe to ensure the coating sticks properly and the flavor balance is right. Roasted pecans might result in uneven coating and different texture.

What can I do if my candied pecans turn out sticky?

If the pecans are sticky after cooling, spreading them out and allowing more time to dry at room temperature can help. Also, ensure you bake them long enough and stir regularly during baking for even coating and drying.

Homemade Candied Pecans Recipe

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★★★★★

4.9 from 69 reviews

• Author: Mariam
• Total Time: 55 minutes
• Yield: Approximately 6 cups 1x
• Diet: Vegetarian

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Description

This Homemade Candied Pecans recipe offers crunchy, sweet, and perfectly spiced pecan halves coated with a cinnamon-sugar egg white mixture. Baked low and slow in the oven, these pecans make a delicious snack or topping for salads, desserts, and more. The process involves whipping egg whites to create a light coating that crisps up beautifully, ensuring every bite is flavorful and satisfying.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 6 cups (about 660g) pecan halves, unsalted
• 2 egg whites, at room temperature
• 2 Tablespoons (30ml) water
• 2 cups (400g) granulated sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons salt

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Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats and lightly grease them with nonstick spray to prevent sticking. Set these aside for use later.
2. Whip Egg Whites and Mix Coating: In a large bowl, use a handheld or stand mixer fitted with a whisk attachment to beat the egg whites and water on medium-high speed until they become foamy and fluffy, about 2 minutes. Then, gently fold in the granulated sugar, ground cinnamon, and salt using a silicone spatula until fully combined to create the candied coating mixture.
3. Coat the Pecans: Add the pecan halves to the bowl and stir thoroughly to ensure every pecan is completely coated with the egg white and sugar mixture, ensuring an even candy coating.
4. Spread and Bake: Spread the coated pecans evenly in a single layer on the prepared baking sheets. Bake them in the preheated oven for 45 minutes, stirring every 15 minutes. Halfway through the baking time, rotate the baking sheets and swap their positions in the oven to promote even cooking and browning.
5. Cool Completely: Remove the pecans from the oven and allow them to cool completely on the baking sheets. The sugar coating will continue to harden and crisp as they cool, giving you crunchy, candied pecans.
6. Store Properly: Once cooled, store the candied pecans in an airtight container at room temperature for up to 3 weeks. For longer storage, freeze them for up to 3 months and thaw at room temperature before serving.

Notes

• Ensure egg whites are at room temperature for better whipping volume.
• Stirring periodically during baking prevents burning and promotes even coating.
• Use parchment paper or silicone mats to make cleanup easier and prevent sticking.
• Store in airtight containers to maintain crispness and freshness.
• These candied pecans are perfect for salads, desserts, or enjoying as a snack.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: candied pecans, homemade candied nuts, cinnamon pecans, sweet pecan snack, baked candied nuts