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Easy Candied Pecans

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4 from 2 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 8 servings

Description

This Easy Candied Pecans Recipe delivers perfectly crunchy and sweet pecans that are perfect for topping desserts and salads, gifting during the holidays, or simply enjoying as a delicious snack. With methods for both oven baking and slow cooking in a crock-pot, you can choose your preferred way to achieve irresistibly coated, flavorful pecans in under an hour or with a slow-cooked twist.

Ingredients

Oven Method Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 16 ounces unsalted pecan halves (about 4 cups)
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon water

Crock-Pot Method Ingredients

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon ground cloves
  • 3 egg whites
  • 2 tablespoons vanilla extract
  • 6 cups pecan halves

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 300 degrees Fahrenheit. Line a large baking sheet with a baking mat or parchment paper to prevent sticking and set aside for later use.
  2. Mix Sugar and Spices: In a small bowl, whisk together granulated sugar, brown sugar, cinnamon, and salt thoroughly. Set this sugar-spice mixture aside for coating the pecans.
  3. Coat Pecans with Egg Mixture: In a large mixing bowl, whisk together the egg white, vanilla extract, and water until frothy. Gently fold in the pecans, ensuring each piece is evenly coated with the egg mixture.
  4. Add Sugar Mixture to Pecans: Toss the pecans with the prepared sugar and spice mixture, coating all sides evenly. Spread the coated pecans in a single layer on the prepared baking sheet for even baking.
  5. Bake and Stir Pecans: Bake pecans at 300 degrees Fahrenheit for about 40 minutes. Stir the pecans every 10 minutes to ensure even cooking and prevent burning. The sugar will harden and create a crunchy coating.
  6. Cool the Pecans: Remove the pecans from the oven and let them cool completely on the baking sheet. Once cooled, transfer them to an airtight container for storage.
  7. Crock-Pot Egg White Preparation: For the slow cooker method, whisk 3 egg whites and 2 tablespoons vanilla extract in a medium bowl until fluffy and frothy, about 1-2 minutes.
  8. Coat Pecans and Add to Crock-Pot: Toss 6 cups pecans with the egg white mixture so they are fully coated, then place them inside the crock-pot. Sprinkle with cloves, cinnamon, salt, granulated sugar, and brown sugar, mixing well to coat evenly.
  9. Slow Cook the Pecans: Cover the crock-pot and cook on low for 2 to 2.5 hours. Stir the pecans every 20 to 30 minutes to prevent burning, continuing until the pecans become hard to stir and are evenly coated.
  10. Dry and Cool Pecans: Spread the cooked pecans on a parchment-lined baking sheet or clean flat surface. Allow them to rest and dry for about 3 hours before serving or storing.

Notes

  • For best results, use unsalted pecans to better control the saltiness of the candy coating.
  • Make sure to stir pecans frequently during baking or slow cooking to avoid burning and to ensure even coating.
  • Stored in an airtight container, candied pecans keep well for up to 1 month at room temperature.
  • For a different flavor profile, try adding a pinch of nutmeg or orange zest to the sugar mixture.
  • If you prefer a vegan alternative, substitute egg whites with aquafaba (chickpea water) whipped until frothy, though texture may vary slightly.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/easy-candied-pecans/