Ingredients
Scale
- 1 pound raw pecan halves
- 1 large egg white
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
Instructions
- Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, vigorously whisk together the egg white, water, and vanilla extract until the mixture is very frothy and bubbly.
- Add the pecan halves to the frothy egg mixture and toss gently with a spatula until every nut is evenly coated.
- In a separate small bowl, whisk together the granulated sugar, packed brown sugar, ground cinnamon, and sea salt until well combined and no lumps remain.
- Pour the cinnamon-sugar mixture over the coated pecans. Toss again until the nuts are thoroughly and evenly covered in the spice blend.
- Spread the pecans out in a single even layer on the prepared baking sheet. Bake for 45 minutes to 1 hour, stirring every 15 minutes to ensure they roast evenly and don't burn.
- Remove from the oven and allow the pecans to cool completely on the baking sheet. The coating will harden and become crunchy as they cool.
Notes
Store these candied pecans in an airtight container at room temperature for up to 2 weeks. For a spicy variation, add 1/4 teaspoon of cayenne pepper to the sugar mix. They also freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 390
- Sugar: 24g
- Sodium: 150mg
- Fat: 31g
- Saturated Fat: 3g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg