Go Back
A batch of freshly baked candied pecans, golden brown and fragrant, scattered on a clean surface
Print

Candied Pecans

Learn how to make candied pecans with a crisp sugar coating. Get tips for avoiding burnt sugar, sticky clumps and packing the nuts after cooling.
Course Snack
Cuisine American
Keyword candied pecans
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 cups
Calories 170kcal
Author C. Sophie

Equipment

  • Baking Sheet
  • Parchment paper
  • Large bowl
  • Whisk

Ingredients

Pecans

  • 1 1/2 cups pecans

Sugar Mixture

  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Egg White Mixture

  • 1 large egg white
  • 1 tablespoon water

Instructions

  • Preheat the oven to 250°F (120°C).
  • Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the sugar, cinnamon, and salt.
  • Add the pecans to the bowl and stir until they are evenly coated with the sugar mixture.
  • In a small bowl, whisk together the egg white and water until frothy.
  • Add the egg white mixture to the pecans and stir until the pecans are evenly coated.
  • Spread the pecans out in a single layer on the prepared baking sheet.
  • Bake for 1 hour, stirring every 15 minutes, until the pecans are caramelized and toasted.
  • Remove the pecans from the oven and let them cool completely on the baking sheet.
  • Break the pecans apart and store them in an airtight container at room temperature for up to 2 weeks.

Notes

Nutritional information:
  • Calories: 170
  • Protein: 2g
  • Carbohydrates: 6g
  • Fat: 18g
  • Saturated fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 50mg
  • Potassium: 100mg
  • Fiber: 2g
  • Sugar: 1g
  • Vitamin A: 0 IU
  • Vitamin C: 0mg
  • Calcium: 10mg
  • Iron: 1mg
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.