Homemade Candied Pecans
These homemade candied pecans are sweet, warmly spiced, and perfectly crunchy. Made with just 5 simple ingredients plus water and baked (not stovetop), they’re easy to prepare and ideal for snacking, salads, charcuterie boards, and holiday gifting.
Foto: Sally's Baking Addiction — Sally
Bahan-bahan
- 6 cups (about 660g) pecan halves, unsalted
- 2 egg whites, at room temperature
- 2 Tablespoons (30g/ml) water
- 2 cups (400g) granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
Langkah-langkah
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Preheat the oven to 300°F (149°C). Line 2 large baking sheets with parchment paper or silicone baking mats and lightly grease with nonstick spray. Set aside.
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In a large bowl with a handheld or stand mixer fitted with the whisk attachment, beat egg whites and water on medium-high speed until foamy and fluffy, about 2 minutes. Add the sugar, cinnamon, and salt, and fold with a silicone spatula until combined.
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Add the pecans and stir to coat completely. Spread the nuts in a single layer on the prepared baking sheets and bake for 45 minutes, stirring every 15 minutes. Halfway through baking, rotate the baking sheets and swap their positions in the oven.
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Allow to cool completely on the baking sheets. The sugar coating will continue to crisp up as it cools.
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Store pecans in an airtight container at room temperature for up to 3 weeks or freeze for up to 3 months. Thaw at room temperature.
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