This no-hassle oven-roasted candied pecans recipe is so simple, and the pecans cool right on the baking sheet, so there is no watching over a stove or handling hot candy-coated nuts. You’ll love thinking of new ways to use these sweet and crunchy pecans. Make a double or triple batch to enjoy as a sweet snack this holiday season, or package them up in a mason jar to give as gifts! For more pecan recipes, try my butter pecan cake recipe, butter pecan cookies, or turtle cookies recipe.
What You Need to Make This Recipe
Cinnamon – the spicy notes of ground cinnamon blend well with almost any dessert you might add these pecans to. Get creative and find your perfect spice combination by adding ¼ teaspoon of allspice, cardamom, or nutmeg. Brown Sugar – light brown sugar adds the right amount of sweetness to this recipe when combined with the white sugar. Substitute dark brown sugar for a deeper molasses taste if desired. Be sure to pack the sugar into your measuring cup. Pecans – I like making this recipe with the freshest pecan halves I can find. You can source pecans from a local market or farm stand, or there are many high-quality brands that are stocked at most grocery stores. Just check the expiration date on store-bought nuts before using the ones you may have on hand. They can taste rancid or bitter if they’re too old.
How to Make Candied Pecans
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper. In a small bowl, stir together the sugar, cinnamon, and salt.
- In a large mixing bowl, whisk together the egg white, water, and vanilla extract until very light and foamy, about 1 minute.
- Add the pecans and stir to coat.
- Sprinkle in the sugar mixture, then stir until the pecans are evenly coated.
- Spread out the coated pecans evenly in a single layer on the prepared baking sheet.
- Bake for 20 minutes, then stir the nuts. Continue baking until the pecans smell toasted and fragrant and the coating is dry, about 15 minutes more. Let the nuts cool completely on the pan. The sugar will harden as it cools. Break up any chunks of pecans and serve immediately or store them in an airtight container for later use.
Pro Tips For Making This Recipe
Spread the coated pecans in an even layer for baking. The candy coating will cook most evenly if the coated nuts are baked in an evenly spread single layer. Use a second parchment-lined baking sheet if needed or when doubling the recipe. Cool the candied nuts on the baking sheet. The sugar will harden as the nuts cool, so leave the nuts on the baking sheet to cool completely before handling. Try this recipe with another kind of nut. This easy recipe is so versatile! It also works well with other nuts like walnut halves or whole cashews. Personalize the spices. For a spicy kick, add ½ teaspoon of Cayenne pepper or gochugaru with the cinnamon. Keep it simple with kosher salt and freshly ground black pepper for salt and pepper pecans, or mix up the spices and use a baking blend, pumpkin pie spice, or something more unique, such as ras el hanout, curry powder, or lemon pepper for a sweet-and-savory candied nut. Replace 1/4 cup of sugar with maple syrup for a variation in sweetness.
If you’ve tried this candied pecans recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
