Satisfy your sweet tooth with these candied pecans. If you're looking for something sweet, crunchy, and simply irresistible, you should bookmark this candied pecan recipe ASAP.
Candied Pecans Ingredients
It's easy to make candied pecans with ingredients you likely already have on hand. Here's what you'll need:
- Sugar: This recipe calls for white sugar, but you can use a blend of white and brown sugars if you like.
- Cinnamon: Ground cinnamon adds warmth and coziness that perfectly complements the nutty flavor of the pecans.
- Salt: A pinch of salt enhances the other flavors. You might be tempted to skip this ingredient, but don't!
- Egg white and water: One large egg white, beaten with a tablespoon of water, gives the sugar and cinnamon something to adhere to. Plus, it gives the finished candied pecans a gorgeous shine. Some home cooks like to use vanilla instead of water.
- Pecans: Of course, you'll need pecan halves. This recipe calls for one pound, but it's easy to adjust the recipe for any amount of pecans.
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How to Make Candied Pecans
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these candied pecans:
- Toss the pecans in the egg white-water mixture.
- Add the cinnamon, sugar, and salt and toss to coat.
- Bake the pecans, stirring once, in a preheated oven until the nuts are evenly browned.
How Can You Use Candied Pecans?
The better question: What can't you do with candied pecans? Enjoy them as a snack, give them as a gift, add them to your seasonal salads, use them as an ice cream topping, or bake them into your next batch of pumpkin bread.
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How Long Do Candied Pecans Last?
Store your candied pecans in an airtight container at room temperature for up to one week or in the refrigerator for up to three weeks. If you give them as a gift, be sure to include storage instructions.
Can You Freeze Candied Pecans?
Yes! These candied pecans freeze well. Arrange the cooled nuts in a single layer on a baking sheet, then place it in the freezer for at least a few hours or up to overnight. When they're completely frozen, transfer them to zip-top freezer bags. Wrap each bag in foil. Freeze flat for up to two months. Thaw in the refrigerator.
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Allrecipes Community Tips and Praise
"These are awesome," raves Kristie Hawksley. "I always make a batch while I'm decorating for Christmas because they make the house smell so good. These are great crushed and added to salads."
"Instead of all water, I used one teaspoon each of water, vanilla and bourbon," says Celia. "I also added a couple of dashes of ground cloves to the sugar mix."
"OMG these are really, really good," according to Alex L. "The only thing I changed was swapping the water for vanilla extract and adding ½ teaspoon of cayenne pepper. Everything came out perfect."
Editorial contributions by Corey Williams
