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Easy Candied Pecans

Easy candied pecans are coated in a cinnamon-sugar egg white mixture and baked until dry and toasted. Stirring them every 15 minutes helps create a crisp coating on each pecan half.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 16 servings
Course: Snack
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg white large
  • 1 tsp vanilla extract
  • 1 lb pecans halves
  • 1 cup granulated sugar
  • 1 tsp cinnamon ground
  • 0.5 tsp salt fine

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 300°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk the egg white until foamy.
  4. Whisk in the vanilla extract.
  5. Add the pecans and toss until coated with the egg white mixture.
  6. In a small bowl, stir together the sugar, cinnamon, and salt.
  7. Sprinkle the sugar mixture over the pecans and toss until evenly coated.
  8. Spread the pecans in a single layer on the prepared baking sheet.
  9. Bake for 45 to 50 minutes, stirring every 15 minutes, until the coating is dry and the pecans smell toasted.
  10. Let the pecans cool completely on the baking sheet before serving.

Notes

For even coating, toss the pecans thoroughly with the egg white mixture before adding the sugar mixture. Store in an airtight container in the refrigerator for up to 14 days; they can also be frozen. For an egg-free option, aquafaba can be used in place of egg white.