How to Make Candied Pecans

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5 from 17 votes

Learn how to make homemade candied pecans with egg whites, cinnamon, and sugar for a crunchy, caramelized treat.

Course Snack, Tutorial

Cuisine American

Prep Time 10

Cook Time 20

Total Time 50

Servings servings

Calories 206kcal

Author Yumna Jawad

Equipment

Ingredients

1 large egg white
¼ cup granulated sugar
2 teaspoons cinnamon
¼ teaspoon salt
3 cups pecan halves
2 tablespoons butter melted

Instructions

Preheat the oven to 300˚F and line a baking sheet with parchment paper.
In a large bowl, beat the egg white until foamy. Add sugar, cinnamon and salt, and stir until well combined. Add the pecans and fold into the egg mixture until they are evenly coated, then add the melted butter and toss to coat.
Spread the nuts into an even layer on the prepared baking sheet and bake for 20-25 minutes, stirring halfway through. Remove from the oven and let cool until crisp.

Notes

Storage: Store candied pecans in an airtight container at room temperature for up to one week, the refrigerator for up to 3 weeks, and the freezer for up to 3 months. Thaw at room temperature for a few hours.

Tips:

Use room-temperature egg white. Bring the egg white to room temperature before beating it. It will whip up better and create a smoother coating on the pecans.

Coat evenly. Ensure the egg white mixture coats the pecans well to get an even coating with the perfect balance of sweetness and spiciness in every bite.

Use parchment paper. Line the baking sheet with a piece of parchment paper to make clean up a breeze.

Keep an eye on the candied pecans. Ovens vary, so watch the pecans closely towards the end of the baking time to prevent over-browning. They can go from perfectly caramelized to burnt quickly.

Cool completely. Let the candied pecans cool completely on the baking sheet before breaking them up and storing them. They will continue to harden as they cool, so don't rush this step.

Nutrition