Description
These sweet and crunchy candied pecans are perfect for snacking or topping salads!
Ingredients
Scale
- 6 cups pecan halves, unsalted
- 2 egg whites, at room temperature
- 2 Tablespoons water
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
Instructions
- Preheat the oven to 300°F (149°C). Line 2 large baking sheets with parchment paper or silicone baking mats and lightly grease with nonstick spray. Set aside.
- In a large bowl with a handheld or stand mixer fitted with the whisk attachment, beat egg whites and water on medium-high speed until foamy and fluffy, about 2 minutes. Add the sugar, cinnamon, and salt, and fold with a silicone spatula until combined.
- Add the pecans and stir to coat completely. Spread the nuts in a single layer on the prepared baking sheets and bake for 45 minutes, stirring every 15 minutes. Halfway through baking, rotate the baking sheets and swap their positions in the oven.
- Allow to cool completely on the baking sheets. The sugar coating will continue to crisp up as it cools.
- Store pecans in an airtight container at room temperature for up to 3 weeks or freeze for up to 3 months. Thaw at room temperature.
Notes
- For a spicier kick, try adding cayenne pepper to the sugar mixture.
- Ensure that the pecans are coated evenly to achieve a nice crunch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg