Description
Candied pecans are a classic treat that combines sweetness, crunch, and a touch of spice in every bite. They’re incredibly versatile, making them the perfect topping for salads, desserts, holiday charcuterie boards, or simply as a satisfying snack on their own. With just a few pantry staples and less than an hour of baking time, you can whip up a batch of homemade candied pecans that taste better than anything you’ll find in a store. This recipe is simple, foolproof, and a favorite for gifting during the holiday season.
Ingredients
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 egg white
- 1 tablespoon water
- 1 pound pecans
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, combine sugar, cinnamon, and salt. Set aside.
- In a large bowl, whisk together egg white and water until light and frothy.
- Add pecan halves to the egg white mixture and toss to coat evenly.
- Sprinkle the sugar mixture over the pecans and stir until fully coated.
- Spread the coated pecans evenly onto the prepared baking sheet.
- Bake for 40 minutes, stirring occasionally, until the pecans are golden brown and the sugar has caramelized.
Notes
Candied pecans are best enjoyed once cooled, when they become extra crunchy and flavorful. Serve them as a snack on their own, sprinkled over green salads, folded into yogurt parfaits, or used as a topping for cakes, pies, and ice cream. They’re also a favorite addition to cheese boards and charcuterie platters. To store, place cooled pecans in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze them in a sealed bag for up to 2 months; simply let them come to room temperature before serving.