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candied pecans recipe

Candied Pecans Recipe

Crunchy, sweet pecans coated in a warm cinnamon sugar mixture. Ready in 5 minutes of prep, this easy candied pecans recipe is perfect as a snack, salad topping, or holiday gift.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups pecan halves fresh, good quality
  • 1 tbsp unsalted butter melted on baking sheet
  • 1 large egg white beaten until frothy
  • 1 tsp pure vanilla extract
  • 1 tbsp bourbon or substitute with water
  • ½ cup granulated white sugar
  • ¼ cup light brown sugar packed
  • 1½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ⅛ tsp cayenne pepper optional, for spicy kick

Equipment

  • 1 Large rimmed baking sheet
  • 2 Large mixing bowl
  • 3 Whisk,
  • 4 Spatula
  • 5 Measuring cups and spoons

Method
 

  1. Preheat oven to 300°F (150°C). Place butter on a bare rimmed baking sheet (no parchment) and melt in the oven. Then reduce heat to 250°F (120°C).
  2. Beat the egg white with vanilla extract and bourbon in a large bowl until very frothy — not stiff, just genuinely foamy.
  3. Add pecans to the bowl and toss until every piece is fully coated with the egg white mixture.
  4. Mix the cinnamon sugar — combine both sugars, cinnamon, ginger, nutmeg, salt, and cayenne (if using). Pour over pecans and toss until evenly coated.
  5. Spread onto the buttered baking sheet in a single even layer. Do not crowd the pecans.
  6. Bake for 1 hour, stirring with a spatula every 15 minutes to ensure even caramelization and prevent burning.
  7. Cool completely on the baking sheet for at least 20 minutes. They will feel soft when hot but become perfectly crunchy as they cool. Do not skip this step.

Notes

Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate — moisture softens the coating. To freeze, place in a zip-lock bag for up to 3 months — thaw 30 minutes at room temperature before serving. To double the recipe, use a very large baking sheet or bake in two batches. Crowded pecans will steam instead of caramelize and won't get crispy.