Description
This Candied Pecans recipe shows you how to make deliciously sweet and crunchy praline pecans at home. Coated in a cinnamon-sugar mixture and baked to perfection, these pecans are perfect for snacking, topping salads, or adding to desserts.
Ingredients
Scale
Ingredients
- 1 cup sugar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 egg white
- 2 tsp water
- 2 tsp vanilla extract
- 1 lb pecan halves (about 4 cups)
Instructions
- Prep: Preheat your oven to 250ËšF (120ËšC) and line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a small bowl, combine the sugar, ground cinnamon, and salt thoroughly to create your cinnamon-sugar coating.
- Whisk Wet Ingredients: In a separate large mixing bowl, whisk together the egg white, water, and vanilla extract until frothy. This mixture will help the coating stick to the pecans.
- Coat Pecans: Add the pecan halves to the egg white mixture and stir well to ensure every pecan is evenly coated.
- Add Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture over the coated pecans, mixing gently but thoroughly to combine the flavors evenly.
- Bake: Spread the coated pecans in a single layer on the prepared baking sheet. Bake at 250ËšF for 1 hour, stirring every 20 minutes to toast all sides evenly. After baking, allow pecans to cool completely on the baking sheet to become crisp.
Notes
- Make sure to stir the pecans every 20 minutes while baking to avoid burning and ensure even coating.
- Allow pecans to cool completely before storing to maintain their crisp texture.
- Store candied pecans in an airtight container at room temperature for up to 2 weeks.
- For a vegan variation, replace the egg white with aquafaba (chickpea water) and adjust baking time as needed.
- You can customize the flavor by adding a pinch of cayenne pepper for a spicy kick or a dash of nutmeg for extra warmth.
