Description
These Candied Pecans are sweet, crunchy, and incredibly addictive! Pecan halves are coated in a light meringue mixture and tossed with cinnamon sugar, then baked until perfectly toasted. They are wonderful for snacking, adding to salads, or giving as gifts.
Ingredients
Scale
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 teaspoon water
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces (about 4 cups) unsalted pecan halves
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Prepare Wet Coating: In a large mixing bowl, combine the egg white, vanilla extract, and water. Whisk vigorously with a fork or an electric mixer until frothy and stiff peaks begin to form (the mixture should hold its shape when the whisk is lifted).
- Prepare Dry Coating: In a separate medium bowl, combine the granulated sugar, brown sugar, cinnamon, and salt. Stir well to combine.
- Coat Pecans (Wet): Add the pecan halves to the bowl with the whipped egg white mixture. Gently toss until the pecans are evenly coated.
- Coat Pecans (Dry): Add the cinnamon-sugar mixture to the bowl with the egg white-coated pecans. Stir gently until the pecans are thoroughly and evenly coated.
- Spread on Baking Sheet: Spread the coated pecans in a single layer on the prepared baking sheet.
- Bake: Bake for 40-45 minutes, stirring the pecans every 15 minutes to ensure even cooking and prevent burning.
- Cool Completely: Remove the baking sheet from the oven and allow the pecans to cool completely on the baking sheet. They will crisp up as they cool.
- Store
Notes
- Pecans: Use pecan halves for the best results. You can substitute other nuts like walnuts or almonds, but baking times might vary slightly.
- Egg White: Whipping the egg white mixture to stiff peaks helps create a light, crispy coating.
- Baking: Stirring the pecans every 15 minutes is crucial for even toasting and prevents the sugar from burning in one spot.
- Cooling: Let the pecans cool completely on the baking sheet before storing them. This allows the coating to fully harden and crisp up.
- Serving Suggestions: Enjoy as a snack, add to salads, sprinkle over yogurt or oatmeal, use as a topping for desserts, or package them as gifts.
- Storage: Store cooled candied pecans in an airtight container at room temperature or in the refrigerator for several weeks.