Cinnamon-Sugar Candied Pecans
True story: I made a new recipe for a big batch of dinner rolls that I was super excited to share with you, except… I didn’t like them. Boo hiss. They tasted rather bland and I wasn’t a huge fan of the texture. I’m always bummed when something turns out less than spectacular, especially when it’s something like yeast bread, which takes some time and effort.
To make myself feel better, I made something that only took 5 minutes, was absolutely delicious and insanely addicting. These candied pecans are more than worthy of sharing, in fact, I urge you to make these immediately. Put them on the appetizer and desserts tables for Thanksgiving, throw them in your salad, put them in jars for Christmas gifts, eat them by the handful… just make sure you have a good hiding place for them, because once you start eating them, you won’t be able to stop!
How to Make Cinnamon-Sugar Candied Pecans:
While I’ve seen candied nut recipes that require actual candy-making, i.e. using a candy thermometer and being very precise, these cinnamon-sugar pecans couldn’t have been easier. Simply coat the nuts in a mixture of egg whites, water and vanilla extract, then toss them into a cinnamon-sugar mixture, spread them onto a baking sheet and let the oven do the work. Do your best to let them to cool to room temperature before eating, serving or storing, but if you can go that long without snagging a few off of the baking sheet, you have more willpower than I do!
It’s a wonderful thing when a failure opens the door to something sinfully delicious, isn’t it?!
One year ago: Pumpkin Roll and Cheesy Creamed Corn Casserole
Two years ago: (Make Ahead) Homemade Gravy and Sausage, Fig & Cranberry Stuffing
Three years ago: Pecan Pie
Four years ago: Chocolate-Covered Peanut Butter Crisp Squares
An incredibly easy recipe for candied pecans, perfect for holiday snacking or gift-giving!
Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.
Note: This recipe can be made with a variety of nuts, not just pecans. Feel free to change it up and use walnuts, almonds, pecans or a mix of your favorites. Nutritional values are based on one serving
Saturated fat: 2g
Vitamin A: 20%
Vitamin C: 0.4%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!