Candied Pecans
These fast and addictive candied pecans are perfect as a topping or snack, featuring a sweet cinnamon coating and a crunchy texture.
Ingredients
Main ingredients
- 1 large egg white Use fresh eggs for safety.
- 3 tablespoons granulated sugar Use superfine if available.
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon coarse kosher salt Reduce for fine salt.
- 1 teaspoon pure vanilla extract
- 1 cup pecan halves Note: toasted pecans deepen the flavor but are unnecessary.
Instructions
Preparation
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the sugar, cinnamon, and salt. Set aside.
- In a separate bowl, whisk the egg white and vanilla until frothy and slightly glossy — about 3–4 minutes.
- Add the pecan halves to the frothed egg white and stir to coat thoroughly.
- Use a slotted spoon to lift the nuts out, letting excess drip back. Add the nuts to the sugar mixture and toss until each pecan is evenly coated.
- Spread the coated pecans in a single layer on the prepared sheet, leaving small gaps for air circulation.
Baking
- Bake for about 45 minutes, stirring and turning every 15 minutes for even browning.
- Remove from oven and let cool completely on the sheet until the coating hardens.
- Once cool, break apart any clusters and chop if desired.
Notes
These nuts can be used as toppings on salads, cheese boards, or desserts. Store in an airtight container at room temperature for up to 2 weeks, or refrigerate if concerned about raw egg exposure.