These candied pecans are coated in egg white, cinnamon and two kinds of sugar, then baked low and slow until the coating turns crisp and crackly. Ten minutes of prep is all it takes to make a full pound.
Eat them by the handful, scatter them over salads, oatmeal and ice cream, or pack them in jars as holiday gifts. A batch of homemade candied pecans costs much less than store-bought, especially if you buy pecans in bulk.
Tips for success
- Whisk the egg white only until frothy, not to stiff peaks.
- Spread the nuts in one layer so they crisp evenly. Use two pans if needed.
- Let them cool completely before tasting for crunch. Warm pecans feel soft.
- Store them airtight as soon as they are cool so they do not get sticky.
Substitutions
- Pecans: use walnut halves or whole almonds with the same method.
- Sugar: use coconut sugar in place of the brown sugar.
- Spice: use pumpkin pie spice instead of cinnamon, or add 1/4 tsp cayenne for sweet-and-spicy pecans.
- Egg-free: toss the pecans with 2 tbsp melted butter instead of the egg white. The coating will be thinner.
Storage and reheating
To store: Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
To reheat: No reheating needed. If they turn sticky in humid weather, spread them on a baking sheet and bake at 250°F for 5 to 10 minutes, then cool completely.
Candied Pecans
Ingredients
Method
- Heat the oven to 250°F and line a large rimmed baking sheet with parchment paper.
- Whisk the egg white, water and vanilla in a large bowl for about 1 minute, until frothy.
- Add the pecans and stir until every nut is coated.
- Mix the granulated sugar, brown sugar, cinnamon and salt. Pour it over the pecans and stir until evenly coated.
- Spread the pecans in a single layer on the baking sheet.
- Bake for 1 hour, stirring every 15 minutes.
- Cool completely on the baking sheet. The coating crisps as it cools. Break apart any clusters.
Notes
Frequently asked questions
Why are my candied pecans sticky?
They were underbaked, or they absorbed moisture from the air. Bake for the full hour, cool them completely and store airtight.
Can I make candied pecans on the stovetop?
Yes. Melt 2 tbsp butter with 1/3 cup brown sugar and 1 tbsp water in a skillet, add 2 cups pecans and stir over medium heat for 4 to 5 minutes, until glossy. Spread on parchment to cool.
Are candied pecans gluten-free?
Yes. All the ingredients are naturally gluten-free. Check your vanilla extract label if you need to be certain.
How long do candied pecans last?
Up to 2 weeks in an airtight container at room temperature, or 3 months in the freezer.
More recipes to try
If you like this recipe, try our butterscotch haystacks, puppy chow and crockpot Christmas candy.