Candied Pecans

Candied Pecans

Candied Pecans

By Dave Lenweaver
Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: Yield 6 cups

Ingredients

  • 1/2 cup granulated (white) sugar
  • 1/2 cup packed light brown sugar
  • 1-2 teaspoons ground cinnamon, to taste
  • 1/8 teaspoon cumin
  • 1/8 teaspoon smoked paprika
  • pinch of salt
  • teeeeeny pinch of hickory smoke powder, optional
  • 12 ounces (about 3 to 3 1/2 cups) raw pecan halves
  • 1 egg white, whisked to soft peak

Instructions

Heat oven to 300°F. Line a baking sheet with parchment paper or silicone baking sheet.

Mix the granulated sugar, brown sugar, ground cinnamon, salt, cumin, and paprika to a small bowl and mix well.

In another large mixing bowl, whisk the egg white until frothy, add the pecans and toss until evenly coated. Add in the sugar/spice and gently turn with a silicon spatula to evenly coat the pecans.

Spread the pecans out in a single even layer on the sheet pan. Bake for 17-20 minutes then stir them so they bake evenly. A pancake of fish spatula works well for this. Bake another 17-20 minutes, remove to cool. The coating will continue to harden as they cool.

Transfer pecans to a sealed container to store at room temperature. If you don’t eat them first they should last up to two weeks.

Enjoy!

Dave and Joanne

(This post contains affiliate links.)

A recipe that is one of our favorites and is almost always on our salads. It's simple to make and you can’t do better than these little devils. A few added to your salad adds a bit of textural crunch and sweetness, giving your taste buds some variety. The best part is that a mess of them can be made in an hour or less.

candied pecans fresh from the oven

Use the spices listed for the first batch, or mix them up to something you prefer. I added a scant, very scant bit of hickory smoke powder to my second batch, and it added another level of flavor. Savory yes, but very tasty. Use just a tiny pinch as this stuff is potent.

For a balsamic vinegar and/or olive oil combo that works well with the pecans, try our Two-Step Dressing, Maple Balsamic, or Rosemary olive oil.

 

 

 

 

Some variations you may want to try...

- Switch out 1/2 of the brown sugar with maple sugar

- Add a bit of cayenne pepper to taste

- Don't forget a teeeeeny bit of hickory smoke powder

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