The Yummiest Candied Pecans
Candied Pecans - an easy recipe for Cinnamon-Sugar Candied Pecans! They are the perfect topping for salads, main dishes, desserts, or grab a handful for a snack! I have also gifted them at the holidays!
I really love making these around the holiday season. I give them as gifts too, which all my friends love! There is something about the cinnamon aroma in the house, which screams holidays or fall to me! They are a great topping for salads, main dishes, and desserts. I truly think they make every salad taste better. You can eat by the handful or just add to your dishes and/or salads for a delicious crunch.
POSSIBLE OTHER WAYS TO MAKE:
If you would like to mix it up, you totally can!
Make them spicy: Feel free to add some cayenne, maybe 1/8 or 1/4 tsp would do the trick!
Sprinkle with flaky sea salt: Sprinkle some flaky sea salt on at the very end once you spread the pecans out on the parchment paper. (I love adding different types of salt, not to mention the health benefit from a lot of them, but something smoky might be a nice touch!
INGREDIENTS:
1/2 cup granulated sugar
1/3 cup light brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
4 cups unsalted pecans halves
1 egg white
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 300 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until the pecans are covered.
Spread the pecans out in a single layer on the prepared baking sheet. Bake for about 30-45 minutes, stirring every 15 minutes - make sure to keep stirring them! While it’s cooking, the sugar mixture will harden them.
Remove from the oven and let the pecans cool on the baking sheet. Once nuts are cool, you can store in an airtight container for 3-4 weeks.
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