Candied Pecans
Sweet, crunchy, and warmly spiced, these candied pecans have a crisp coating that surrounds every toasted, buttery pecan. They’re irresistible by the handful and perfect for gifting, serving at gatherings, or adding to salads and desserts.
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.
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