I’ve fallen in love with making candied pecans lately. Their sweet cinnamon aroma fills my home while they bake, and they make perfect snacks, salad toppings, or holiday gifts. If you also want to learn how easy candied pecans are to make, just keep reading!
What’s the Best Way to Get That Crunchy Coating?
Baking the pecans low and slow is key. I bake mine at 300°F, stirring every 15 minutes for 30-45 minutes total. The frequent stirring and slow baking gives the sugar and cinnamon coating time to harden on the nuts for maximum crunch.
What Kind of Pecans Work Best?
I use raw pecan halves, unsalted so their flavor shines through. Whole pecans with the skins still on hold up best to baking without getting dried out. The rough skin helps the spiced sugar mixture adhere perfectly.
How Long Do Homemade Candied Pecans Last?
Properly stored in an airtight container, these candied pecans will stay fresh for up to 1 month. The crunchy sugar coating helps lock in moisture and freshness. They’ve never lasted that long at my house though!
What Are Some Great Ways to Use Candied Pecans?
I love sprinkling them onto salads or green beans as a sweet, spicy garnish. They’re also delicious simply snacked on by the handful straight from the jar. And they make wonderful homemade holiday food gifts for teachers, neighbors, or family.
- Granulated Sugar: 1/2 cup
- Light Brown Sugar: 1/2 cup
- Ground Cinnamon: 1 tablespoon
- Salt: 1 teaspoon
- Unsalted Pecan Halves: 4 cups
- Egg White: 1
- Vanilla Extract: 1/2 teaspoon
- Water: 1 teaspoon
- Preheat your oven to 300°F (150°C). Prepare a large baking sheet by lining it with a Silpat baking mat or parchment paper.
- In a medium-sized bowl, whisk together granulated sugar, light brown sugar, cinnamon, and salt.
- In a separate large bowl, blend the egg white, vanilla, and water until frothy. Add in the pecans, gently mixing until they’re evenly coated. Now, stir in the sugar-cinnamon blend until the pecans are fully covered.
- Spread the pecans in a single layer on the prepared baking sheet. Bake for 30-45 minutes, stirring every 15 minutes, until the sugar coating hardens.
- Once done, allow the pecans to cool on the baking sheet. Store them in an airtight container for up to one month after they’ve completely cooled.