Description
Delight in these sweet and crunchy Candied Pecans, a perfect snack or topping for salads and desserts. Coated in a flavorful mixture of cinnamon sugar and baked to perfection, these pecans offer a delicious, crunchy treat with a warm, spiced flavor profile.
Ingredients
Scale
Dry Ingredients
- 1 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
Wet Ingredients
- 2 egg whites
- 2 tablespoon water
- 1/2 teaspoon vanilla extract
Main Ingredient
- 1 pound pecan halves
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the sugar, ground cinnamon, and salt. Stir these together until evenly mixed to create your spiced coating.
- Whisk Wet Ingredients: In a large bowl, whisk the egg whites, water, and vanilla extract until slightly frothy.
- Coat Pecans: Add the pecan halves to the wet mixture and toss thoroughly to ensure each piece is evenly coated.
- Add Sugar Mixture: Pour the cinnamon sugar mixture over the pecans and stir well to coat all the nuts evenly with the spiced sugar.
- Bake the Pecans: Spread the coated pecans evenly on the prepared baking sheet. Bake in the preheated oven for 60 minutes, stirring every 15 minutes to ensure even cooking and prevent burning.
- Cool: Remove the pecans from the oven and allow them to cool completely on the baking sheet. Once cooled, they will become crisp and ready to enjoy or store.
Notes
- Stirring the pecans every 15 minutes is crucial to prevent burning and to ensure an even coating.
- Use parchment paper to make cleanup easier and to prevent sticking.
- Store cooled candied pecans in an airtight container at room temperature for up to two weeks.
- This recipe can be adjusted by adding other spices such as nutmeg or cayenne for a spicy kick.
