Crunchy Candied Pecans
Candied pecans are a wonderful snack or topping for salads and desserts. They are also incredibly easy to make. You can also replace the pecans with walnuts or other favorite nut. I prefer pecans because they have a sweetness that goes well with the crunchy sugar and spice coating.
The basic recipe is easy to modify for a variety of great flavors. Try one of my variations or experiment and create your own.
Ingredients
- 1 lb Pecan Halves
- 1 Egg White from 1 Large Egg
- 1 tbs Water
- 1/4 cup White Sugar
- 1/4 cup Light Brown Sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
Flavor Variations
#1 Sweet&Salty:
- 1 tsp Salt (replaces the 1/2 tsp)
- 1/2 tsp Ground Cloves
#2 Sweet&Spicy:
- 1/4 tsp Ground Cinnamon (replaces the 1 tsp)
- 1/2 tsp Ground Ginger
- 1 tsp Cayenne Pepper (reduce for less spicy)
- 1 tsp Chili Powder
- 1/4 tsp Cardamom (optional)
#3 Holiday Spice:
- 1 tsp Vanilla Extract
- 2 tsp Water
- 1/4 tsp Ground Cloves
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
#4 BBQ:
- 1 tsp Liquid Smoke
- 2 tsp Water
- 1/2 tsp Sweet Paprika
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Chili Powder
- 1/4 tsp Ground Cumin
Instructions
- Preheat your oven to 250°F
- Line one 18"x13" sheet pan (or two 9"x13" pans) with parchment paper
- In a mixing bowl large enough to accommodate all the pecan whisk the egg white and tablespoon of water together until foamy.
- Pour pecans into the egg white mixture and gently stir to coat evenly.
- In another large mixing bowl combine all the dry ingredients.
- Toss pecans in the sugar and spice mixture until coated.
- Spread evenly onto the sheet pan and bake for one hour.
- Allow to fully cool then break apart or chop.
- Store refrigerated for up to a month.
- Variations - For each different flavor replace the cinnamon and salt with the alternate spice mixture of your choice.
