Easy Candied Pecans Recipe
Introduction
Easy candied pecans are a sweet and crunchy treat perfect for snacking, topping desserts, or adding to salads. Whether you use the oven or the crockpot method, these pecans come out coated in a spicy-sweet glaze that’s hard to resist.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecan halves (about 4 cups)
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
- 3 egg whites
- 2 tablespoons vanilla extract
- 6 cups pecan halves
Instructions
- Step 1: For oven method, preheat the oven to 300°F (150°C). Line a large baking sheet with a baking mat or parchment paper and set aside.
- Step 2: In a small bowl, whisk together 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 tablespoon cinnamon, and 1 teaspoon salt. Set aside.
- Step 3: In a large bowl, whisk the egg white with 1/2 teaspoon vanilla extract and 1 teaspoon water until frothy. Add 16 ounces of pecans and gently mix to coat them well.
- Step 4: Sprinkle the sugar and cinnamon mixture over the coated pecans and toss until evenly covered.
- Step 5: Spread the pecans in a single layer on the prepared baking sheet. Bake for about 40 minutes, stirring every 10 minutes to ensure even coating and prevent burning.
- Step 6: Remove from the oven and let pecans cool completely on the baking sheet. The sugar coating will harden as they cool.
- Step 7: For the crockpot method, whisk together 3 egg whites and 2 tablespoons vanilla extract until frothy. Toss with 6 cups pecans to coat.
- Step 8: Place coated pecans in the crockpot. Sprinkle evenly with 1 teaspoon ground cloves, 1 tablespoon cinnamon, 1 teaspoon salt, 1 cup granulated sugar, and 1 cup brown sugar. Stir to coat.
- Step 9: Cover and cook on low for 2 to 2 ½ hours, stirring every 20-30 minutes until pecans are hard to stir and coated with a thick glaze.
- Step 10: Line a large baking sheet or flat surface with parchment paper. Spread pecans out and let them rest for about 3 hours or until completely dry.
- Step 11: Enjoy your candied pecans as a snack or use in your favorite recipes!
Tips & Variations
- Use parchment paper or a silicone baking mat when baking to prevent sticking and make cleanup easier.
- For extra flavor, try adding a pinch of nutmeg or ginger to the sugar mixture.
- If you prefer spicier pecans, add a pinch of cayenne pepper to balance the sweetness.
- Swap pecans for walnuts or almonds for a different nutty twist.
Storage
Store candied pecans in an airtight container at room temperature for up to 1 month. Keep them away from humidity to maintain their crunch. If they soften, you can refresh them briefly in a low oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make candied pecans without egg whites?
Egg whites help the sugar mixture stick to the pecans and create a crisp coating. Without them, the coating may not adhere as well. You can try using a light syrup or melted butter as a substitute, but results may vary.
How do I prevent the sugar coating from burning in the oven?
Be sure to stir the pecans every 10 minutes during baking to ensure even coating and prevent burning. Baking at a lower temperature like 300°F also helps avoid scorching.
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Easy Candied Pecans Recipe
- Total Time: 50 minutes (oven) / 2 hours 40 minutes to 2 hours 45 minutes (crockpot)
- Yield: Approximately 4 to 6 cups candied pecans 1x
- Diet: Vegetarian
Description
Delicious and easy-to-make candied pecans with both oven and crockpot methods, coated in a sweet cinnamon sugar mixture that hardens into a crunchy, flavorful snack perfect for holiday treats, gifts, or salads.
Ingredients
Scale
Oven Method Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecan halves (about 4 cups)
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
Crockpot Method Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 3 egg whites
- 2 tablespoons vanilla extract
- 6 cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit. Line a large baking sheet with a baking mat or parchment paper and set aside for later use.
- Mix Sugar and Spices: In a small mixing bowl, combine granulated sugar, light brown sugar, ground cinnamon, and salt. Whisk everything together until fully blended and set aside.
- Prep Egg White Mixture: In a large bowl, whisk together the egg white, vanilla extract, and water until frothy. This will help the sugar mixture stick to the pecans.
- Coat Pecans: Add the pecan halves to the frothy egg white mixture and gently fold until the pecans are evenly coated. Next, add the prepared sugar and cinnamon mixture, tossing until the pecans are thoroughly covered.
- Bake the Pecans: Spread the coated pecans evenly in a single layer on the prepared baking sheet. Bake in the preheated oven for about 40 minutes, stirring every 10 minutes to ensure even coating and prevent burning. The sugar coating will harden during baking.
- Cool Pecans: Remove the pecans from the oven and allow them to cool completely on the baking sheet. Once cooled, store them in an airtight container for up to one month.
- Prepare Egg Whites for Crockpot: In a medium mixing bowl, whisk or beat the 3 egg whites and 2 tablespoons vanilla extract until frothy and fluffy, which should take about 1-2 minutes.
- Coat Pecans in Crockpot: Place the 6 cups of pecan halves in a bowl and pour the egg white mixture over them. Toss to ensure all pecans are coated. Transfer the coated pecans to your crockpot.
- Add Sugar and Spices: Sprinkle the pecans in the crockpot with 1 teaspoon ground cloves, 1 tablespoon cinnamon, 1 teaspoon salt, 1 cup granulated sugar, and 1 cup brown sugar. Stir well until pecans are evenly coated with the mixture.
- Cook in Crockpot: Cover and cook on low heat for 2 to 2 ½ hours, stirring every 20 to 30 minutes to prevent burning. The pecans will become hard to stir as the sugar coating forms.
- Cool Crockpot Pecans: Line a large baking sheet or clean flat surface with parchment paper. Spread the cooked pecans evenly over the surface and allow them to rest and dry for about 3 hours before enjoying.
Notes
- You can choose either the oven or crockpot method based on your preference and available equipment.
- Stirring frequently during baking or cooking is essential to prevent burning and ensure even coating.
- Store cooled candied pecans in an airtight container to maintain freshness for up to one month.
- If you like a stronger spice flavor, you can adjust the cinnamon or cloves to your taste.
- Use parchment paper or a silicone baking mat to prevent sticking during baking or drying.
- Prep Time: 10 minutes
- Cook Time: 40 minutes (oven) / 2 to 2 ½ hours (crockpot)
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: candied pecans, easy snack, holiday treats, cinnamon pecans, sweet coated nuts
