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Crunchy Candied Pecans

Updated on February 19, 2017
Candied Pecans
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

  1. Preheat your oven to 250°F
  2. Line one 18"x13" sheet pan (or two 9"x13" pans) with parchment paper
  3. In a mixing bowl large enough to accommodate all the pecan whisk the egg white and tablespoon of water together until foamy.
  4. Pour pecans into the egg white mixture and gently stir to coat evenly.
  5. In another large mixing bowl combine all the dry ingredients.
  6. Toss pecans in the sugar and spice mixture until coated.
  7. Spread evenly onto the sheet pan and bake for one hour.
  8. Allow to fully cool then break apart or chop.
  9. Store refrigerated for up to a month.
  10. Variations - For each different flavor replace the cinnamon and salt with the alternate spice mixture of your choice.

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    • profile image

      Dhevy 2 years ago

      Oh my now you have me scratching my head and ignaiming all kinds of things. Well, one think I know for sure is these cookies look amazing. You added the perfect chocolate chip cookie add-ins and the size of these cookies goodness! I would stuff my face. Have a wonderful, happy and blessed New Year!! All the very best to you in 2012!!! ~ Ramona December 31, 2011

    • kenneth avery profile image

      Kenneth Avery 3 years ago from Hamilton, Alabama

      Sheryl,

      Yummy! I am now famished.

      I love this hub. And here are the reasons why:

      1. This is an excellent piece of writing. Honestly, it is amazing.

      2, I loved every word.

      3. Graphics, superb.

      4. This hub was helpful, informative and very interesting.

      5. Voted Up and all of the choices.

      6. I loved your topic of this hub.

      You are certainly a gifted writer. Keep the great hubs coming.

      Sincerely,

      Kenneth Avery, Hamilton, Alabama

    • vegetablegardenh profile image

      vegetablegardenh 3 years ago

      I love pecans, never tried to make candied pecans though. Will definitely give it a try!

    • Sheryl Westleigh profile image
      Author

      Sheryl Westleigh 3 years ago from Maine

      @Lenskeeper: Well the purpose of the egg white is to make the sugar and spice mixture stick to the pecans. Some googling turned up agar powder as an egg white substitute, I don't have a lot of experience with using it but I think it would work.

    • Lenskeeper profile image

      Lenskeeper 3 years ago

      Wonder what you could use instead of egg white for vegans...