Candied Pecans
These cinnamon-sugar coated pecans are super easy and they make for a delicious snack, accompaniment to other recipes, and a nice gift!
Servings: 1 pound
Equipment
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon cayenne pepper or more to taste (optional)
- ½ teaspoon kosher salt
- 1 extra-large egg white
- 1 teaspoon pure vanilla extract
- 1 pound whole or halved pecans
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the sugars, cinnamon, cayenne (if using), and salt until combined. In a separate large bowl, whisk the vanilla and egg white until quite frothy, about 1-2 minutes. Add the pecans to the egg white mixture and toss to coat. Sprinkle sugar mixture over pecan mixture and toss until pecans are evenly coated.
- Spread pecans into an even layer on the prepared baking sheet. Bake, stirring every 20 minutes (keep pecans in an even layer), until pecans are browned and fragrant, about another 20 minutes. Transfer the baking sheet to a wire rack and allow the pecans to completely cool on the baking sheet until hardened. Break the pecans into pieces and transfer to an airtight container. Pecans can be made up to 2 weeks in advance. Enjoy!
Notes
I prefer the silicone mat when baking the pecans because the stickiness of the mat on the baking sheet makes it easier to stir the pecans.
Nutrition
Calories: 3973kcal | Carbohydrates: 274g | Protein: 45g | Fat: 327g | Saturated Fat: 28g | Polyunsaturated Fat: 98g | Monounsaturated Fat: 185g | Sodium: 1245mg | Potassium: 2081mg | Fiber: 45g | Sugar: 225g | Vitamin A: 367IU | Vitamin C: 5mg | Calcium: 444mg | Iron: 13mg
