CANDIED PECANS

 

This super easy, super quick candy-coated pecan recipe is one you will come back to again and again.

One of the best things about this recipe is that the two main ingredients came straight from my own yard. The pecans were gathered from our large pecan tree, and the eggs came from my chickens. Not only do these pecans taste amazing, but they are also a wonderfully frugal treat if you have access to pecan tree.



The first time I made these, I remember looking at the pecans and thinking there was no way they were going to turn into those beautifully candied nuts I had seen in photos. Trust the process. The first two times you remove them from the oven to stir, the coating will still look very liquid. Do not panic. By the third stir, around the 45-minute mark, you will start to see a big change. When they come out after a full hour, you will have perfectly candy-coated pecans every time.




INGREDIENTS

2 egg whites
2 tbsp water
1 tsp vanilla
1 cup sugar
1/2 tsp salt
1 tsp cinnamon
4 cups (16 oz) pecans


DIRECTIONS

  1. Preheat oven to 225.
  2. In a large bowl beat/whisk the egg whites, water, and vanilla.
  3. Add pecans to the egg white mixture and stir to coat.
  4. Mix together the sugar, salt and cinnamon, then pour over the pecans in the egg white mixture, stirring to coat.
  5. Spread pecans on a baking sheet lined with parchment paper and bake for one hour, stirring every 15 minutes.
  6. Cool completely before storing.


Whisk the egg whites with 2 tablespoons of water and 1 teaspoon of vanilla.

Stir in your pecans.


In a separate bowl, mix together the sugar, cinnamon, and salt.  Sprinkle over the pecan/egg white mixture.

Stir well making sure to coat all of the pecans.

Spread the sugar-glazed pecans onto a baking sheet that has been sprayed with cooking spray.

Bake on low heat, 225, for one hour. You’ll want to stir about every 15 minutes.


 Print Recipe

CANDIED PECANS

Yield: 4 Cups

 









INGREDIENTS

  • 2 egg whites
  • 2 tbsp water
  • 1 tsp vanilla
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 4 cups (16 oz) pecans
DIRECTIONS

    1. Preheat oven to 225.
    2. In a large bowl beat/whisk the egg whites, water, and vanilla.
    3. Add pecans to the egg white mixture and stir to coat.
    4. Mix together the sugar, salt and cinnamon, then pour over the pecans in the egg white mixture, stirring to coat.
    5. Spread pecans on a baking sheet that has been sprayed with cooking spray and bake for one hour, stirring every 15 minutes.
    6. Cool completely before storing.