Candied pecans. Sigh. Glazed with sugar and spice—specifically cinnamon and nutmeg—and everything nice, these sublime snacks are a must at every holiday cocktail party. They’re also what every hostess wishes her guests had gifted her.
Candied pecans. The very mention sorta makes you stop whatever you’re doing and think of tender pecans glazed with sugar and spice and everything nice, doesn’t it? Salty yet sweet, crisp yet tender, and downright confoundingly impossible to stop at just one handful. Every once in a while a recipe comes along that captures the hearts and fetishes of our recipe testers and readers. This is one of those recipes. This recipe has been updated. Originally published December 11, 2015.–Renee Schettler Rossi
What Are Folks Saying About This Recipe?
“Irresistible.” “The perfect combination of sweet, salt, spice, and crunch.” “Simple. Simple. Simple.” “We. Can. NOT. Stop. Eating. Them.” “Absolutely perfect.” That’s what folks are saying about this easy candied pecans recipe. Sorta makes you want to try them, eh?
Candied Pecans Recipe
- Quick Glance
- 15 M
- 1 H, 15 M
- Makes about 5 cups
- 1 large egg white
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon water
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pound raw pecan halves
- 1. Preheat the oven to 250°F (121°C). Butter a rimmed baking sheet.
- 2. In a bowl, beat the egg white, vanilla, and water just until very frothy. In a separate bowl, combine the sugar, salt, cinnamon, and nutmeg. Add the pecans to the egg-white mixture, tossing to coat. Transfer the nuts to the sugar mixture and toss to coat. Spread the nuts evenly on the baking sheet.
- 3. Bake for 1 hour, stirring every 10 to 15 minutes. Watch the pecans the last 15 to 20 minutes of cooking for doneness. The nuts should be a lovely golden brown, crunchy, and evenly coated with the hardened sugar coating when they come out of the oven. Store the candied pecans in an airtight container in a cool, dry place for up to 2 weeks. [Editor’s Note: Hah! 2 weeks. We defy you to get them to last past the first night. But if you hide some, as we did, and manage to ignore their siren call, as we did, you’ll find them just as tempting at 2 weeks old as you did the very first day.]
- Cayenne Candied Pecans
- When combining the sugar, salt, cinnamon, and nutmeg, add a dash of cayenne pepper to the dry ingredients. Proceed with the recipe as written.
- Candied Walnuts
- Swap walnuts for the pecans. Proceed with the recipe as written.
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Candied Pecans Recipe © 2015 Patrick Evans-Hylton. Photo © 2015 Hilary McMullen. All rights reserved.
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