Sweet, Crisp, and Impossible to Stop Eating
Candied pecans are one of those treats that work just as well served in a bowl for snacking as they do tucked into a holiday gift basket. Each buttery pecan is surrounded by a crisp, caramelized sugar coating with cinnamon and just a touch of allspice for warmth.
They have plenty of sweetness without covering up the rich, toasted flavor of the pecans. A small pinch of cayenne can also be added for a subtle contrast, although they are just as delicious without it.
The Secret to a Light, Crunchy Coating
Egg white is what gives these pecans their distinctive crisp coating. Beating it with water and vanilla until light, airy, and very frothy creates a thin foam that holds the sugars and spices evenly around each pecan.
Take the time to beat the mixture for a full two to three minutes. If the egg white is only briefly stirred, the coating can become heavy or uneven instead of forming that delicate, crunchy shell.
Once the sugars and spices are added, the mixture will become thicker and lose some of its volume. That is exactly what should happen. The sugar does not need to dissolve before the pecans are added.
Bake Them Low and Slow
A moderate oven temperature gives the pecans time to toast while the coating gradually dries and hardens. Stirring them during baking keeps the edges from browning too quickly and helps every pecan bake evenly.
The pecans may still feel slightly soft or tacky when they first come out of the oven. Do not return them to the oven immediately. The coating continues to set as it cools and becomes crisp once the pecans reach room temperature.
Ways to Serve Candied Pecans
These candied pecans are wonderful served on their own, but they can add sweetness and crunch to many other dishes. Use them to top a green salad, oatmeal, pancakes, waffles, ice cream, baked apples, or sweet potatoes. They are also a beautiful addition to a cheese board.
For gifting, let the pecans cool completely before placing them in jars, tins, or treat bags. Any remaining warmth can create condensation and soften the coating.
Storing Candied Pecans
Store the completely cooled pecans in an airtight container at room temperature for up to two weeks. Keep them away from heat and moisture so the coating remains crisp.
Candied Pecans
Ingredients
- 3 cups pecan halves
- 1 large egg white
- 1 tbsp water
- 1 tsp vanilla extract
- 1/3 cup pure cane sugar
- 1/3 cup packed brown sugar
- 1½ tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 tsp kosher salt
- Pinch of cayenne pepper, optional
Instructions
- Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper.Combine the egg white, water, and vanilla in a large mixing bowl. Using a hand mixer or whisk, beat for 2–3 minutes, until the egg white is light, airy, and covered with fine, stable bubbles. It should be very frothy but should not form stiff peaks.Add the pure cane sugar, brown sugar, cinnamon, allspice, Diamond Crystal kosher salt, and cayenne, if using. Whisk until the sugars and spices are evenly incorporated. The mixture will be thick and slightly foamy; the sugar does not need to dissolve.Add the pecans and fold them through the mixture with a flexible spatula until every pecan is evenly coated, working from the bottom of the bowl to distribute any sugar mixture that has settled.Transfer the pecans to the prepared baking sheet and spread them into a single, even layer.Bake for 35–40 minutes, stirring after 15 minutes and again after 30 minutes. Each time, turn the pecans from the edges toward the center of the pan, then spread them back into an even layer. Continue baking until the coating appears dry and the pecans are fragrant.Remove the pan from the oven and leave the pecans to cool completely on the baking sheet. Separate them with your hands once cool, leaving some small clusters if desired. The coating will finish setting and become crisp as the pecans cool.