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Super Easy Candied Pecans

Super Easy Candied Pecans That Will Elevate Any Snack Time

Super Easy Candied Pecans are a crunchy, sweet treat perfect for snacks or garnishing dishes.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 Egg White Can substitute with 35g of liquid egg whites
  • 3 tablespoons Granulated Sugar No substitutes recommended for intended sweetness
  • 1/4 teaspoon Ground Cinnamon Try nutmeg or pumpkin spice for a different flavor profile
  • 1/4 teaspoon Coarse Kosher Salt Regular table salt works too—just reduce the amount slightly
  • 1 teaspoon Pure Vanilla Extract Imitation vanilla can be used, but natural is preferred
For the Nuts
  • 1 cup Pecan Halves Chopped pecans make great toppings

Equipment

  • oven
  • baking sheet
  • parchment paper
  • medium bowl
  • whisk
  • Slotted Spoon

Method
 

Preparation Steps
  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine 3 tablespoons of granulated sugar, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of coarse kosher salt.
  3. In another bowl, whisk the egg white with 1 teaspoon of pure vanilla extract until light and frothy.
  4. Add 1 cup of pecan halves to the bowl with the frothy egg whites and mix gently to coat.
  5. Transfer the coated pecans into the bowl with the sugar mixture and toss until evenly coated.
  6. Spread the sugar-coated pecans on the lined baking sheet in a single layer.
  7. Bake in the oven for about 45 minutes, stirring every 15 minutes until golden brown.
  8. Remove from the oven and let the pecans cool completely on the baking sheet.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 25gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 100mgPotassium: 200mgFiber: 3gSugar: 16gCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 3 weeks or freeze for up to 2 months. Reheat in oven if desired.

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