Candied Pecans are my favorite! These baked nuts are sweet, salty, and perfectly spiced. They are great as a topping on salads and desserts -and they make the perfect consumable holiday gift!
It wouldn’t be Christmas time if I didn’t make MANY batches of candied pecans. I started making them for my sister-in-law, Paige, but everyone asked for a batch once word got around about how delicious they are. I don’t mind one bit!
Candied pecans are one of the easiest consumable gifts to make someone. I package them in festive baggies with loaves of whiskey cake and gift them to teachers, friends, and neighbors.
These candied pecans are the perfect sweet and salty snack. I love adding them to cheese trays and tossing a handful into salads -and when I want something not quite as sweet, I make an orange and rosemary version to add to my salads.
Before you get started on this recipe, I should probably warn you -making homemade candied pecans also means making your home smell like a candy factory, aka amazing. Enjoy!
Candied Pecans Ingredients
- Egg White coats the pecans, giving the sugar and spices something to stick to. It is also what gives candied nuts that brittle outer layer.
- Sugar: These wouldn’t be candied pecans without sugar! The sugar dissolves into the egg white mixture and coats the nuts in a decadent caramelized coating.
- Cinnamon & Freshly Ground Nutmeg: I added a couple of warming spices for some holiday cheer!
- Salt: Adds texture and balances out the sugary-sweet flavor. I sprinkle salt on the nuts while they’re still warm as well, but that’s optional.
- Raw Pecans: Make sure you’re using raw pecans. Roasted pecans will NOT work. They’ve already been cooked once. Candying roasted pecans will overcook them and make them taste terrible.
Tips & Tricks
- Keep an eye on your oven. Nuts are very easy to overbake. You might want to check out our recipe for Orange and Rosemary Pecans where oven-watching is key to success.
- Pull the nuts from the oven when the egg mixture dries and the nuts are golden brown and toasted. They will continue to harden as they cool. For a different nutty treat, try our Sweet Potato Casserole with Pecan Topping.
- Let the baking sheet cool completely on a cooling rack before packaging or storing. Consider using a recipe like our Christmas Morning Granola that also requires cooling before serving.
Why are Candied Pecans So Good?
- These nuts are sugary, spiced, crunchy, and the perfect snack, salad mix-in, and dessert topper.
- Candying nuts in the oven is super easy and makes your house smell heavenly. We have an easy-to-follow recipe for Salted Caramels that you can try which involves candying as a part of the process.
- They’re great for gifting!
- You can make them your own with different flavors. If you’re feeling adventurous, why not try creating a Pecan Sticky Buns flavor profile in your next batch of candied pecans?
Variations
- Nuts: This recipe can be used interchangeably with any nut -walnuts, cashews, almonds, pistachios, etc. The only requirement is that they are raw. You may need to adjust the cooking time a bit for nuts with different shapes and sizes.
- Spices: Any warming spice works great here (ginger, cardamom, clove, etc.), or you could use pumpkin pie spice.
- Spicy: Add a dash of cayenne to the egg white mixture and give your candied nuts some heat.
Storing & Freezing
Storing: These nuts will stay fresh for up to a week at room temperature or 2 weeks in the refrigerator. Be sure to keep them in a sanitized, airtight container.
Freezing: After the nuts have cooled, transfer them to a freezer-safe bag and store them in the freezer for up to 2 months.
FAQ
Why are my candied pecans soft and sticky?
If your pecans are soft, it’s most likely because they weren’t baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.
How do you fix candied nuts that are too soft and sticky?
You can place them back into the oven for 5 to 15 minutes or until they dry out more. They will continue to firm and dry out as they cool.
Easy Candied Pecans
Ingredients Â
- 1 egg white
- 1/2 cup sugar
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups raw shelled pecans
InstructionsÂ
- Preheat the oven and prepare a baking sheet.Preheat your oven to 300 degrees. Line a baking sheet with parchment paper or tin foil and set it aside.
- In a large bowl, whisk the egg white until it is light and foamy. A drop or two or water helps break the egg white, so it is easier to whisk.
- Then, add the sugar, nutmeg, cinnamon, and salt to the bowl and whisk well to combine.
- Now you can add the pecans to the bowl and toss them with the egg white mixture so that every nut is coated
- Spread the pecans out evenly onto the prepared baking sheet and transfer them to the preheated oven. Bake for about 30 minutes, turning the nuts every few minutes.
- While the pecans are still warm, I like to sprinkle them with a little bit of salt to highlight the sweet candied flavors. This is optional but recommended. Let the pecans cool to room temperature before packaging.n.
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