Crisp and Crunchy Candied Pecans
- PREP 5min
- COOK 40min
- TOTAL 45min
Crispy, crunchy and salty-sweet, these candied pecans are always a hit. Wrap them up for gifts, enjoy by themselves or throw on top of salads and side dishes.
You Will Need
2/3 cup (133 grams) sugar
1 tablespoon ground cinnamon
3/4 teaspoon fine sea salt, see notes
4 teaspoons orange zest, optional
1 teaspoon vanilla extract
1 egg white, beaten
2 teaspoons water
4 cups (12 ounces) pecan halves
Directions
Heat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
Add sugar, cinnamon, salt, orange zest, and the vanilla to a medium bowl. Use your fingers to rub the spices and cinnamon into the sugar.
In a small bowl, lightly beat egg white with the water, and then stir into the sugar mixture. Add the nuts and stir until they are well coated.
Spread the pecans into one layer on the baking sheet. Bake 35 to 40 minutes, stirring every 10 minutes and spreading back into one layer. Allow the nuts to cool completely before breaking apart.
Adam and Joanne's Tips
- Salt: 3/4 teaspoon of fine sea salt makes these taste salty-sweet. If you’d prefer to not taste the salt, reduce to 1/4 to 1/2 teaspoon of salt.
- Vegan / Egg-free version: Try our stovetop candied pecans recipe that does not call for egg white.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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