Candied Pecans – Pecans are coated in cinnamon sugar and then baked until crispy
A couple months ago, I was having a huge craving for candied pecans. Have you ever had these before? We used to get them all the time at the mall when I was a kid, but usually they were in the form of candied almonds. You’d couldn’t walk by the cart without getting a whiff of cinnamon sugar cooking with the nuts. After getting a free sample, you’d be sold immediately and suddenly have three paper cones of candied nuts in your posession.
I guess since moving to Georgia, however, pecans have been my nut of choice since they’re so readily available (pecans are a major crop of Georgia). Plus, I kind of love the softer texture they have versus almonds. Therefore, over time, candied pecans have become my go-to for a sweet and salty snack.
Instead of making a trip to the mall or even an amusement park, I learned to satisfy this craving by making these candied pecans at home. They only involve 4 ingredients and barely any effort at all, which can be dangerous, considering how addictive they are.
Without further ado, here are my Candied Pecans!
An easy snack
The great thing about these candied pecans is that, when a craving hits, you usually have everything you need to make them. I always have nuts on hand, whether it be walnuts or pecans or almonds. Therefore, if I’m desperate enough, I make a candied version with either of these options. Heck, mix them all together for a variety!
How to make these candied pecans
To make these candied pecans, you need just a few ingredients:
- pecan halves
- 1 egg white
- granulated sugar
- ground cinnamon
The egg white may seem like an odd ingredeint here but it serves as a glue to keep the cinnamon sugar on the pecans and also gives the coating a cirspy texture.
The ingredients are simply tossed together, spread on a baking sheet, and then baked for 45 minutes. That’s really it!
But don’t leave them alone completely when they’re baking. You’ll need to stir them around every-so-often to ensure they cook evenly.
Tips and Tricks
- Pecan halves work best for this recipe because the result is a balanced candied pecan that’s not overly sweet. If the pieces are too small, they get too much candy coating and taste too sweet to me.
- It’s super important that you stir the pecans periodically during the baking process so they don’t caramelize and/or burn. Every 15 minutes should be the perfect interval.
- 1 large egg white
- 1 tablespoon water
- 4 cups pecan halves
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- Preheat oven to 300 degrees. Prepare a baking sheet by lining with parchment paper or silicone mat. Set aside.
- In a medium bowl, add egg white and water. Whisk together until egg white is frothy. Add pecans and toss until evenly coated in egg white mixture.
- In a separate small bowl, add sugar, cinnamon, and salt. Stir together to combine. Sprinkle over pecans and toss together until pecans are evenly coated and the mixture is clumped into the pecans and no longer loose.
- Place pecans into preheated oven to bake for 45 minutes, stirring every 15 minutes to prevent caramelization. Remove from oven and let cool before eating.