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Jars of cinnamon-sugar candied pecans
Aaliyah

Candied Pecans

Crunchy oven-baked candied pecans coated in a light egg-white meringue with cinnamon sugar and a pinch of salt. Great for snacking, salads, and holiday gifts.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling 20 minutes
Total Time 1 hour 30 minutes
Servings: 16 servings (¼ cup each)
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg white
  • 1 tablespoon water
  • 1 teaspoon vanilla extract optional
  • 1 pound pecan halves about 4 cups
  • 1 cup granulated sugar or half white and half light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt

Equipment

  • Rimmed sheet pan
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Silicone spatula

Method
 

  1. Heat the oven to 250°F and line a large rimmed sheet pan with parchment paper.
  2. In a large bowl, whisk the egg white, water, and vanilla until very frothy, about 1 minute.
  3. Add the pecans and stir until every nut is coated.
  4. In a small bowl, mix the sugar, cinnamon, and salt. Sprinkle it over the pecans and stir until evenly coated.
  5. Spread the pecans in a single layer on the sheet pan. Bake for 1 hour, stirring every 15 minutes, until the coating is dry and the pecans are fragrant.
  6. Let the pecans cool completely on the pan. They crisp up as they cool. Break apart any clumps and store airtight.

Notes

  • Stirring every 15 minutes keeps the coating even and stops the edges from burning.
  • The pecans are baked for a full hour, so the egg white is fully cooked.
  • Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
  • Contains tree nuts and egg. Label gift jars so friends with allergies know.