Sweet, crunchy, and addicting Candied Pecans are the perfect dessert to usher in the fall and the holiday season!
These irresistibly sweet and incredibly addicting Candied Pecans are a seasonal staple in my house. Everyone in my family looks forward to these crunchy golden pecans coated in caramelized sugar every year as the weather starts to cool down.
YOU’LL GO NUTS FOR THESE NUTS
Not only are Candied Pecans easy to make, but they leave your house smelling like Heaven on Earth! I make these nuts every year as soon as a hint of fall weather creeps in. My family requests that I keep making them all the way through winter and into the New Year too!
OTHER RECIPES TO SERVE WITH CANDIED PECANS
- Brown Sugar Cinnamon Ice Cream – Candied Pecans are the perfect ice cream topping to add a sweet crunch!
- Mini Chocolate Pecan Pie Cheesecake – Top these tiny cheesecake bites with a crunchy Candied Pecan to take them to a whole new level!
- Baked Sweet Potato – Sprinkle some chopped up sweet pecans on top of this tasty sweet potato for the perfect holiday side dish.
Pecans: This recipe calls for a pound of unsalted, raw pecans.
Coating: Coat the pecans in a mixture of egg white and vanilla extract.
Dry Ingredients: Once coated, dust the pecans in a mix of sugar, brown sugar, cinnamon and salt.
HOW TO MAKE CANDIED PECANS
STEP ONE: Start by preheating the oven to 250 degrees F. Next, combine the sugar, brown sugar, cinnamon, and salt in a medium-sized bowl and set it aside.
STEP TWO: In a small bowl, beat the egg white with some vanilla extract until the egg white becomes frothy. Next, add 1 pound of unsalted raw pecans to a separate large bowl and pour the egg white mixture over the top of the pecans.
STEP THREE: Gently stir the pecans to coat them in the egg mixture. Next, add the cinnamon sugar to the pecans and stir them until they are evenly coated in the mixture.
STEP FOUR: Spread the pecans evenly over a parchment paper-lined baking sheet and bake them for 20 minutes. After 20 minutes, remove the pecans from the oven and stir them around the baking sheet. Place the Candied Pecans back in the oven for another 25 minutes or until they are crispy and golden.
TIPS FOR SUCCESS
- If the egg white mixture doesn’t fully coat the pecans, you can add 1 tablespoon of water to the bowl and then mix again.
- If the Candied Pecans are soft and sticky when you take them out of the oven, bake them a little longer. The pecans should harden, and the sugar should caramelize with extra time. But be careful not to overbake the pecans as they will continue to harden as they cool.
OTHER CANDIED NUTS VARIATIONS
This recipe works with almost any nut you can think of. My other go-to nut options for this recipe are walnuts, cashews, and almonds. Just make sure the nuts you use are raw and be aware that you may need to adjust the cooking time for nuts of different sizes. For the holidays, I love to cook a few different nuts on separate cookie sheets, mix the final product and give the blended candied nuts as small gifts.
HOW TO STORE CANDIED PECANS
Store these Candied Pecans in an airtight container and they will stay fresh at room temperature for up a week or last in the fridge for up to 2 weeks. You can also make a huge batch of these sweet and crunchy nuts and freeze them in a freezer-friendly bag for up to two months! Just make sure the Candied Pecans are completely cooled, and do your best to freeze them flat in a single layer to prevent them from clumping.
OTHER NUTTY RECIPES
- White Chocolate Cranberry Pistachio Fudge
- Nutty Triple Chocolate Cookies
- Almond Joy Cheesecake Bars
- Chocolate Almond Danishes
- Rocky Road Clusters
- Banana Nut Bread
- Preheat your oven to 250 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine the sugar, brown sugar, cinnamon, and salt in a medium-sized bowl and set aside. Place the pecan halves in a large bowl and set them aside.
- In a small bowl, beat the egg white and vanilla together until the mixture becomes frothy. Pour the egg white mixture over the pecans and gently stir until they're coated. (see note)
- Add the cinnamon sugar mixture to the pecans and stir to ensure they are evenly coated. Spread the pecans in a single layer over the prepared baking sheet.
- Bake for 20 minutes. Then remove the baking sheet and stir the pecans. Return the baking sheet to the oven and bake for another 25 minutes or until the pecans are golden and crispy. Do not overbake.
- Remove the pecans from the oven and let them cool completely on the baking sheet before serving.