Candied Pecans

Candied Pecans pantry These crunchy candied pecans are a super simple oven baked recipe that we make on repeat. sweet nuts Candied Pecans pecans

These crunchy candied pecans are a super simple oven baked recipe that we make on repeat. They are lightly spiced and just sweet enough and can be enjoyed as a snack or a topping for sweet treats and desserts to savoury dishes and salads. No candy thermometer required or stove top time at all - simply stir, bake and allow them to cool fully before enjoying or gifting! Warning these little guys are highly addictive! There are endless flavor variations so you will find yourself making them over and over again.

Candied Pecans

Candied Pecans Recipe Ingredients:

  • PECANS: Use raw pecans that are unsalted
  • EGG WHITE:_ The whipped egg white helps bind the ingredients to the pecans and then when baked it hardens well as it dries out creating a nice crunchy exterior and crisp texture
  • WATER: Water is whisked with the egg whites and used to help bind spices and flavorings to the nuts and create a shiny glaze and light and crispy coating
  • SUGAR: I use granulated sugar for this recipe and it ill help sweeten these candied pecans
  • SALT: Adds flavor and balances out the sweetness - feel free to add a little more for sweet savory candied nuts
  • CINNAMON: A hint of warm cinnamon spice is really nice in candied pecans. Feel free to adjust amount to taste or feel free to use other spices if you would like.
  • CAYENNE PEPPER: The amount in the recipe adds a very subtle smoky heat. If you prefer more heat you will have to add more to taste.

Candied Pecans

How To Make Candied Pecans:

  1. WHISK egg white and water until frothy/foamy
  2. COMBINE the sugar, salt and cinnamon and cayenne
  3. TOSS pecans with the egg white mixture then the sugar spice mixture evenly
  4. BAKE spread pecans evenly on prepared baking sheet and bake 1 hour, stirring them every 15 min
  5. COOL completely before enjoying or storing

Candied Pecans

Candied Pecans

Candied Pecan Variations

  • Spiced Candied Pecans: I love the idea of adding a little bit of heat to these candied nuts! I always add just a hint to my recipe above as noted but for more of a noticeable kick you would increase the amount of cayenne pepper or add some chili powder or your favorite spice to make a sweet-and-spicy treat. You can also use spices other than cinnamon for different flavors, like ginger or even rosemary or thyme or add other flavours like orange zest.
  • Brown Sugar Candied Pecans: Feel free to use light brown sugar instead of granulated sugar for a deeper darker more caramelized flavor to your candied pecans. You could also do a blend of the two sugars too if you wish.
  • Use Different Nuts: We love pecans but truly this recipe will work with any nuts like walnuts, almonds, peanuts pistachios and cashews or you could even do a blend of nuts.
  • Vanilla Candied Pecans: Replace the water in this recipe with vanilla extract for a real sweet flavour - that goes for just about any kind of flavor extract - I like to use maple extract sometimes or you could even use maple syrup. Extracts are a nice way to add flavor the pecans - if you prefer it less pronounced simply just add a small splash for a little background note of flavor instead of a pronounced flavor.
  • Bourbon Candied Pecans: Replacing the water in this recipe with bourbon is a simple way to add more flavor to these candied pecans - a spiced rum would be nice here too.
  • Vegan Option: Nothing really replaces the frothy egg whites but you can use some aqua fava - or chickpea water that has been whipped and frothed up or simply use 1-2 tablespoons of maple syrup instead of egg whites if you want to make candied nuts without egg. It won’t be exactly the same but it is another option for this version. See recipe notes below for a stove top skillet version that is eggless.

Candied Pecans

Enjoy These Candied Pecans As or With:

Candied Pecans

Candied Pecans Make Ahead, Storage & Freezing

  • STORAGE: Candied nuts can be stored in an airtight container at room temperature or in the fridge for at least 2 weeks or more but they are usually gone way before that in our house.
  • FREEZING: You can freeze candied pecans. Once fully cooled place them into an air-tight container and transfer to freezer for up to two months.

Recipe

Servings: 4 cups
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hour 10 min (plus more for cooling)

Ingredients

  • 1 pound of unsalted pecan halves (approximately 4 cups)
  • 1 egg white
  • 1 Tablespoon water
  • 1 cup white sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cayenne (optional)

Directions

  1. Preheat oven to 250°F and line a large baking sheet with parchment paper or silicone mat/Silpat.
  2. In a large bowl, whisk the egg white and water until frothy. (I just use a whisk but you can use a hand mixer with whisk attachment or use a frother)
  3. In a separate small bowl, combine the sugar, salt and cinnamon.
  4. Add pecans to the frothy egg whites and stir to coat all the pecans evenly.
  5. Add the cinnamon-sugar mixture to the pecans and mix again until all the pecans are evenly coated.
  6. Spread the coated pecans evenly onto the prepared baking sheet. Bake at 250°F for 1 hour, stir every 15 minutes. They will be golden and fragrant.
  7. Remove pan from oven and place on a cooling rack, and allow to cool completely. They will harden as they cool.
  8. Once cool enjoy as a snack or add to salads or in desserts or other recipes otherwise transfer the pecans to an airtight container and they can be store at room temperature for up to 2 weeks.

Recipe Notes

  • Do allow the nuts to cool completely - leave them as is on the pan especially before packing them. I usually leave them put for 1-2 hours before packing them because you don’t want the heat coming off them to steam up and crate moisture when they are packed - taking away from the crunchiness of these candied pecans.
  • Quick Stovetop Candied Pecans: Melt 2 tbsps of butter in pan then stir in 2 tbsps of maple syrup and 2 tbsps of brown sugar and pecans. Cook for 5-7 minutes, stirring constantly with a spatula (don’t walk away from the stove). You want the sugar to dissolve in the maple syrup & butter (this happens quickly) and for it to reduce & thicken so it’s coating the pecans. When the sugar mixture has reduced so it’s clinging to the pecans, remove from the heat and immediately pour the nuts onto the parchment lined sheet. Quickly spread the nuts in one even layer and separate them so they don’t stick together. Let the pecans cool completely.

Candied Pecans