Candied Pecans

Ingredients

For the Pecans

• 4 cups pecan halves
• 1 large egg white
• 1 tablespoon water
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 1½ teaspoons ground cinnamon
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon cayenne pepper, optional
• 2 tablespoons melted butter, optional

Optional Flavor Additions

• ½ teaspoon orange zest
• ½ teaspoon maple extract
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon ground ginger
• ½ teaspoon cocoa powder
• A small pinch of flaky sea salt

Instructions

1. Prepare the Oven

1. Preheat your oven to 300°F (150°C) .
2. Line a large baking sheet with parchment paper. The parchment will prevent the sugar coating from sticking too strongly to the pan and will make cleanup much easier.
3. Spread the pecans out briefly while you prepare the coating.

2. Make the Egg-White Mixture

1. Place the egg white and water into a medium mixing bowl.
2. Whisk vigorously until the egg white becomes foamy and slightly fluffy .
3. You don’t necessarily need stiff peaks. You simply want enough foam to help the sugar mixture cling evenly to every pecan.
4. Add the vanilla extract and whisk again.

3. Prepare the Sugar Mixture

1. In a separate bowl, combine:
2. Granulated sugar
3. Brown sugar
4. Cinnamon
5. Salt
6. Nutmeg
7. Cayenne pepper, if using
8. Mix thoroughly so that the spices are distributed evenly throughout the sugar.
9. The combination of white sugar and brown sugar gives the pecans both a crisp coating and a deeper caramel-like flavor.

4. Coat the Pecans

1. Add the pecan halves to the bowl containing the foamy egg white.
2. Gently toss until every pecan is lightly coated.
3. Gradually add the cinnamon-sugar mixture.
4. Continue tossing until the pecans are completely covered.
5. Every pecan should have a thin layer of the sweet coating rather than sitting in a thick pile of sugar.

Notes

Allow the pecans to cool completely before storing. Place them in an airtight container at room temperature. They can generally stay crisp for approximately 1–2 weeks when properly stored in a cool, dry place. For longer storage, refrigerate or freeze them in an airtight container. If frozen, allow them to return to room temperature before serving.

Nutrition

Calories: 190–220 kcal · Protein: 2–3 g · Fat: 15–17 g · Carbohydrates: 13–16 g · Sugar: 10–13 g · Fiber: 2–3 g · Sodium: 30–60 mg