Candied Pecans Recipe
Candied pecans combine the satisfying crunch of toasted nuts with a delightful cinnamon-sugar coating, making them a perfect blend of sweet and savory. These versatile treats can be enjoyed as a snack, a salad topping, or even as a thoughtful homemade gift for loved ones.
Ingredients Overview
Pecans are the star of this recipe, with their natural richness and buttery flavor providing the perfect base for the sweet coating. Unsalted pecan halves are ideal, as they allow the added seasoning to shine without overpowering the dish.
The sugars, a mix of granulated and light brown, create a balanced sweetness with a hint of caramelized depth. Ground cinnamon and a touch of salt add warmth and complexity, enhancing the flavor profile.
Egg whites and vanilla extract play a crucial role, binding the sugar mixture to the pecans and adding a subtle aromatic note that complements the sweetness. For an extra twist, consider adding a pinch of nutmeg or cayenne pepper for a spicy kick, or substitute walnuts or almonds for a delightful variation.
Step-by-Step Preparation
Begin by preparing the baking sheet and oven. Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a Silpat mat. This step ensures easy cleanup and prevents the sugary coating from sticking during baking.
For the coating, whisk together granulated sugar, brown sugar, ground cinnamon, and salt in a medium bowl until the mixture is smooth and evenly combined. In a separate large bowl, beat the egg white with vanilla extract and water until frothy. This frothy mixture helps the sugar adhere to the pecans.
Add the pecans to the egg white mixture and toss gently to coat each piece evenly. Gradually sprinkle the sugar mixture over the pecans, tossing continuously to ensure uniform coverage.
Spread the coated pecans onto the prepared baking sheet in a single layer. Bake for 30 to 45 minutes, stirring every 15 minutes to prevent sticking and to promote even caramelization. Keep a close eye to avoid burning, and look for a glossy, crisp coating as a sign of doneness.
Recipe Tips
Ensuring Even Coating:
Toss the pecans thoroughly with the sugar mixture, ensuring every surface is covered.
Avoiding Burnt Pecans:
Stir every 15 minutes and monitor the oven closely during baking to prevent overbrowning.
Long-Lasting Crunch:
Allow the pecans to cool completely before storing, as this helps maintain their crisp texture.
What to Serve With This Recipe
Candied pecans are a versatile addition to any table.
As a snack, they shine at holiday parties or casual gatherings, served in small bowls for easy sharing. Add them to leafy salads with goat cheese and dried cranberries for a festive twist.
For desserts, candied pecans make an irresistible topping for vanilla ice cream, rich chocolate cakes, or creamy puddings. They also work beautifully in granola, trail mix, or charcuterie boards, where their sweet crunch provides balance to savory elements.
Frequently Asked Questions
Can I Use Other Nuts?
Walnuts, almonds, or cashews can be substituted, and the coating process remains unchanged.
How Do I Adjust Sweetness Levels?
Reduce the sugar or replace some with natural sweeteners like maple syrup for a less sugary result.
How Long Will They Keep?
Store in an airtight container at room temperature for up to one month to maintain freshness and crispness.
Storage and Reheating Suggestions
To preserve their flavor and texture, store the candied pecans in an airtight container away from moisture. If they lose their crispness over time, a quick 5–7 minute reheat in a 300°F oven will restore their crunch.
Presentation and Serving Suggestions
For gifting, package the candied pecans in decorative jars or festive bags, tied with a ribbon for a charming touch. On the table, serve them in small bowls as a centerpiece snack or pair them with desserts for an extra layer of flavor and texture.
These candied pecans are a delightful treat that blends simple ingredients with irresistible flavors. Perfect for snacking, gifting, or enhancing dishes, they’re a versatile recipe that’s as enjoyable to make as it is to share.
Ingredients
4 cups unsalted pecan halves
1/2 cup light brown sugar
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 egg white
1 teaspoon water
1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 300°F (150°C) and prepare a large baking sheet by lining it with a Silpat baking mat or parchment paper. Set aside.
In a medium-sized mixing bowl, combine the granulated sugar, light brown sugar, ground cinnamon, and salt. Whisk together until the mixture is evenly blended and free of clumps.
In a large mixing bowl, whisk the egg white, vanilla extract, and water together until the mixture becomes frothy. Add the pecan halves to the bowl and gently stir to ensure each pecan is thoroughly coated with the egg white mixture.
Gradually sprinkle the sugar and cinnamon mixture over the pecans, tossing continuously to ensure an even coating. The sugar mixture should cling to the pecans, creating a uniform layer.
Spread the coated pecans out in a single layer on the prepared baking sheet. Bake in the preheated oven for 30 to 45 minutes, stirring the pecans every 15 minutes to prevent sticking and ensure even baking. During this time, the sugar coating will harden, forming a crisp shell around the pecans.
Once baked, remove the pecans from the oven and allow them to cool completely on the baking sheet. Once fully cooled, transfer the candied pecans to an airtight container. Store them at room temperature for up to one month, ensuring they remain fresh and crunchy.
Candied Pecans Recipe
Ingredients
- 4 cups unsalted pecan halves
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 egg white
- 1 teaspoon water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 300°F (150°C) and prepare a large baking sheet by lining it with a Silpat baking mat or parchment paper. Set aside.
- In a medium-sized mixing bowl, combine the granulated sugar, light brown sugar, ground cinnamon, and salt. Whisk together until the mixture is evenly blended and free of clumps.
- In a large mixing bowl, whisk the egg white, vanilla extract, and water together until the mixture becomes frothy. Add the pecan halves to the bowl and gently stir to ensure each pecan is thoroughly coated with the egg white mixture.
- Gradually sprinkle the sugar and cinnamon mixture over the pecans, tossing continuously to ensure an even coating. The sugar mixture should cling to the pecans, creating a uniform layer.
- Spread the coated pecans out in a single layer on the prepared baking sheet. Bake in the preheated oven for 30 to 45 minutes, stirring the pecans every 15 minutes to prevent sticking and ensure even baking. During this time, the sugar coating will harden, forming a crisp shell around the pecans.
- Once baked, remove the pecans from the oven and allow them to cool completely on the baking sheet. Once fully cooled, transfer the candied pecans to an airtight container. Store them at room temperature for up to one month, ensuring they remain fresh and crunchy.