The BEST Candied Pecans! These crunchy pecans are a delicious blend of savory and sweet with a light, crispy coating. The perfect addition to your favorite salad… and equally delicious by the handful!
Candied pecans. We all know the aroma of them. They’re a festival staple you can spot a mile away… and one of those things that’s always so hard to pass up. Why?? Because they taste just as good as they smell!
And when it comes to candied pecans… I dare say this recipe is the best of all. Because this recipe comes out
What we love about this recipe
Not only is this recipe delicious (aka addictive)… it’s also SO easy and completely foolproof. Unlike some recipes, which are made on the stovetop and require a candy thermometer, this recipe is baked in the oven and literally always turns out amazing. It also couldn’t be easier, with less than 5 minutes of hands-on time, and it’s made with ingredients you most likely already have on hand.
What do you need for Candied Pecans?
Pecans – I used one large bag of whole pecans, which can be found in the baking aisle at your grocery store. I find that whole works best for this recipe, as they’re all basically the same size and therefore bake evenly.
Sugar – 1 cup of granulated sugar works best in this recipe to help develop the crispy coating you’re aiming for without any burning or over-browning.
Salt – Adding 1 teaspoon of kosher salt to the recipe helps give it a delicious balance of salty & sweet that is exactly what makes these pecans so addictive.
Egg whites – Whisked egg whites are a necessary ingredient in that they help to bind the sugar to the pecans without melting it.
Water – 2 teaspoons of water helps to thin out the egg whites to the right consistency.
Vanilla extract – Finally, a touch of vanilla extract gives these pecans a delicious warm vanilla flavor.
How to make Candied Pecans
Combine the sugar & salt – In a large mixing bowl, combine the sugar and salt. Mix well.
Combine the egg whites, water & vanilla – In a separate medium mixing bowl, whisk together egg whites, water, and vanilla extract.
Coat the pecans – Pour the pecans into egg mixture and toss to coat. Then pour the coated pecans in the sugar mixture and mix well.
Bake – Spread pecans on a rimmed baking sheet lined with parchment paper. Bake at 300° for 20 minutes. Stir; then bake for another 15-20 minutes.
Cool – Remove the pecans from the oven and set pan aside to cool. Once cool, break them apart and store in an airtight container at room temperature.
Recipe variations
- Use mixed nuts in place of pecans
- Substitute any of your favorite extracts in place of vanilla
- Add spices, such as cinnamon, nutmeg, or cardamom
- Add a dash of cayenne pepper for a spicy twist
- Use brown sugar in place of granulated sugar or use a combination of the two
How to use Candied Pecans
Candied Pecans
Ingredients
- 16 ounces whole pecans
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 2 egg whites
- 2 teaspoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300° F.
- In a large mixing bowl, combine sugar and salt.
- In a separate mixing bowl, whisk together egg whites, water, and vanilla extract.
- Pour pecans into egg mixture and toss to coat.
- Pour coated pecans into sugar mixture and mix well to coat.
- Spread pecans on a rimmed baking sheet lined with parchment paper or aluminum foil.
- Bake at 300° for 20 minutes. Stir; then bake for another 15-20 minutes, until a bubbly white coating has formed on the pecans.
- Remove from oven; set pan aside to cool.
- Once cooled, break pecans apart and store in an airtight container at room temperature.
These sound nice and easy to make. I am very happy that it is not made with honey (allergic). I only use pink salt you know himilayan , can not spell worth a darn. 🙂 Is it alright that I use the same amount of this kind of salt rather then Kosher salt ?
Yes, you can absolutely substitute Himalayan salt. Hope you enjoy!
I am always on the hunt for some really GREAT breakfast recipes. Feel free to send me some. Thank you so much.
I love, love, love this recipe. The only hard thing is getting my 70 + year old oven down to 300°!
I’ve made these numerous times now. Every time they come out perfect. This recipe works just fine for candied almonds (which are wonderful on salads) too.
Thank you, Dorothy!