Candied Pecans

Sweet, crunchy candied pecans are easy to make at home—perfect for snacking, salads, or holiday gift giving.

Prep Time10

Cook Time45

Course: snack or extra

Cuisine: American

Servings:

Calories: 213kcal

Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper. In a medium bowl, whisk the egg white and water together until frothy and slightly foamy. It will take about about 30 seconds to 1 minute. Add the pecans to the egg white mixture and stir to coat them evenly.
In a separate bowl, combine the granulated sugar, brown sugar, cinnamon,and salt. If using vanilla extract,add it to the pecans directly before coating. Sprinkle the sugar mixture over thecoated pecans and mix until all the nuts are well coated and clumpy.
Spread the pecans in an even layer on theprepared baking sheet. Bake for 40–45minutes, stirring every 15 minutes to prevent clumping and ensure eventoasting.
Let the pecans cool completely on the baking sheet. They’ll continue to crisp up as they cool. Let them come to room temperature before serving for maximum crunch. Once cooled, store in an airtight container at room temperature for up to 2 weeks.

For longer storage, refrigerate for up to a month or freeze for up to 3 months.

Tips:

Watch the last 10 minutes: Ovens vary, and nuts can go from golden to burned quickly. Keep an eye on them during the final stretch.
Want extra crunch? Let them sit out uncovered for a few hours to dry further before storing.
No brown sugar? Use all white sugar — they’ll still be delicious, just a bit less caramel-y.
For spicy nuts, add a pinch of cayenne. For more savory pecans, try some crushed dried rosemary.