Invoke the spirit of the holidays with a fresh batch of these candied pecans.
Sweet, salty, and slightly spiced, these nutty delights are crave-worthy. From salads to pies, you’ll want them on everything!
It wouldn’t be the holidays without candied pecans. They’re a timeless classic you can use for just about everything.
For snacks, toppings, or gift-giving, there’s always a reason to make a batch.
But you don’t need to wait to make these holiday-worthy goodies. They’re so simple, you can enjoy them any time of year.
So bust out a sheet pan, and let’s make candied pecans!
These candied pecans are irresistible. They’re sweet, slightly salty, a bit cinnamon-flavored, and crunchy.
Part candy, part health food, they’re a scrumptious nibble for your sweet tooth. And they’re so easy.
These candied pecans only call for six ingredients and minimal prep.
I dare you to make a batch and resist the urge to gobble them up. Yes, they’re that addicting!
There’s something magical about their aroma wafting through the air.
And the nutty goodness of the pecans with the thick, sugary, caramelized coating tastes like Christmas morning.
But why wait? Make a batch today.
These candied nuts are great for snacking and as a topping. You’ll find plenty of uses, from casseroles to salads to baked brie and ice cream.
The thing I love about homemade candied pecans is they require minimal ingredients. You only need six common kitchen staples.
Here’s a list of ingredients:
- Sugar – Standard white table sugar is what this recipe uses. Use half regular sugar and light brown sugar for a warming caramelized touch.
- Cinnamon – For the coating. It adds a festive flavor of warming spice.
- Salt – Just a pinch is all you need to balance the sweetness.
- Egg white – This is a key ingredient for getting the sugar coating to stick.
- Water – Mix it with the egg white for binding.
- Pecans – The star of this recipe! Raw pecan halves are traditional. But you can substitute them for chopped in a pinch.
How to Make Candied Pecans
Whipping up a batch of freshly baked candied pecans is easy. You just need to follow a few simple steps.
Here are the steps for making candied pecans:
- Mix the sugar and spices. Mix the sugar, cinnamon, and salt. Set the mixture aside.
- Coat the pecans. Whisk the egg white and water until frothy. Add the pecans and toss. Add the cinnamon and sugar mixture, then toss the pecans.
- Bake. Lay the pecans out on a sheet pan in a single layer. Bake them at 250 degrees Fahrenheit for about 40 minutes. Stir them every 10 minutes.
- Cool. Let the pecans cool and enjoy!
How to Use Candied Pecans
There are so many yummy ways to use candied pecans. More often than not, I eat them as a snack. They’re so good!
But if you can resist the urge, they have tons of uses. Here are some recommendations:
- Autumn salads. They add a festive, sweet crunch to your fall leafy greens.
- Casseroles. Candied pecan sweet potato casserole, anyone?
- Charcuterie board. They’re a fantastic addition to charcuterie and cheese boards alike.
- Ice cream topping. Sprinkle a handful on top of vanilla, chocolate, praline, or anything you fancy.
- Mason jar gifts. Pack them in a mason jar with a ribbon and pass them out as gifts.
- Snacks. When in doubt, eat them as a snack.
Tips and Variations
Want to make the best candied pecans ever? Here are some helpful tips and variations to try.
- Add vanilla. Use vanilla extract instead of water for more flavor.
- Have fun with herbs and spices. Different herbs and spices can add a complementary contrast. Think warm spices like ginger and holiday herbs like rosemary.
- Give them a boozy kick. Use a splash instead of water. Trust me, it’s delicious.
- Get nutty. This recipe isn’t strictly for pecans. Swap them out for other varieties like almonds or walnuts.
- Use parchment paper. The sweet coating can easily stick to the baking sheet. Parchment paper can help mitigate this issue.
- Don’t forget to stir. It’s important to stir the pecans while they’re baking. Otherwise, they can burn easily.
How to Store & Freeze
You can store candied pecans in three ways. It’s just a matter of how soon you’ll eat them.
To Store: Place them in an air-tight counter. At room temp, they’ll last about 1 week. In the fridge, they’ll keep for up to 3 weeks.
- Arrange them on a sheet pan. Place the cooled pecans on a sheet pan in a single layer. Pop them in the freezer for a few hours or overnight.
- Transfer, label, and freeze them. Once frozen, place them in a freezer-friendly zip-top bag. Label them properly, then lay them flat in the freezer. The candied pecans will last for up to 2 months.
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