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World Chef Recipes Test Kitchen

Candied Pecans

Crunchy cinnamon-sugar candied pecans made with an egg white coating and baked low and slow. An easy holiday snack, salad topper and homemade gift.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 large egg white
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 1 lb pecan halves (about 4 cups)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt

Method
 

  1. Heat the oven to 250°F and line a large rimmed baking sheet with parchment paper.
  2. Whisk the egg white, water and vanilla in a large bowl for about 1 minute, until frothy.
  3. Add the pecans and stir until every nut is coated.
  4. Mix the granulated sugar, brown sugar, cinnamon and salt. Pour it over the pecans and stir until evenly coated.
  5. Spread the pecans in a single layer on the baking sheet.
  6. Bake for 1 hour, stirring every 15 minutes.
  7. Cool completely on the baking sheet. The coating crisps as it cools. Break apart any clusters.

Notes

Bake low and stir every 15 minutes. The low oven dries the coating without burning the sugar.