This candied pecans recipe is easy with classic flavor: sweet, spiced and a little salty! They store well and are extremely versatile.
They’re crunchy, irresistibly sweet and salty, and totally classic: try this homemade Candied Pecans recipe! This classic American recipe is ubiquitous for good reason: these little sweet morsels are just that good. This is our master recipe that makes perfectly crunchy, sweet candied pecans with little effort: no food thermometer needed. It’s got just the right amount of cinnamon and sweetness, and it takes a load of will power to stop eating them once you make up a batch. Throw them on salads, over ice cream, or just snack on them plain!
Ingredients for candied pecans
Candied pecans are pecans that are coated in a crunchy sugar coating. They’re typically coated in egg whites, sugar, and spices, then baked until crispy. Glazed pecans are similar, but they have a smoother, glossy exterior. Here’s what you’ll need for this recipe:
- Pecan halves
- Granulated sugar
- Light brown sugar: a mix of brown and white sugar yields the best, most developed flavor
- Cinnamon
- Ground ginger
- Vanilla
- Egg white: egg white helps the sugar and spices adhere to the nuts and it adds a glossy, firm exterior
- Salt
How to make candied pecans
This candied pecans recipe is straightforward, classic, and no fail, in our opinion! After much research, we landed on the baked method as the easiest option. You can use a skillet method for candied pecans, but you’ll need a candy thermometer to measure the sugar temperature. We found a 325 degree Fahrenheit oven is the most reliable and easiest way to make candied pecans.
Even though it’s not as quick as glazed pecans, the baked method is more reliable because there’s no risk of sticky nuts like with the skillet method. So it’s worth the 30 minute bake time for a perfect result! Here are the basic steps (or jump to the recipe below):
- Mix: Mix the dry and wet ingredients separately, then toss them with the pecans.
- Spread onto a baking sheet: Spread the nuts in a single layer on a parchment lined sheet.
- Bake 30 minutes at 325°F, stirring once. When you stir the first time, the nuts will look very foamy: that’s ok! Give them a thorough stir and then continue to cook until they are light brown and hardened.
Also try: Candied Walnuts!
Storage info: how long do they last?
These candied pecans store well and are crunchy over the entire storage time! Here are a few tips to keep in mind:
- How long do homemade candied pecans last? Store at room temperature for up to 2 weeks and frozen for up to 2 months. Store in a sealed plastic bag or jar.
- Make sure to fully cool them before storing. They cool in about 10 minutes, after which you can eat them! Before you store them, allow them to cool for 45 minutes so they don’t have an residual moisture.
- For holiday gifts, store in lidded jars. These candied pecans make great DIY holiday gifts. Make sure to indicate on the jar to store for up to 2 weeks.
A quicker alternative
Want a really quick way to make candied pecans for a salad? You can make this Glazed Pecans recipe on the stovetop. They’re not as reliable stored (since they can turn out sticky), but they work if you’re trying to make a quick salad garnish.
Ways to use candied pecans
Candied pecans are extremely versatile and work on anything from salads to desserts. Here are some of the top ways to use them:
More pecan recipes
Love this tasty nut? Here are a few more pecan recipes to enjoy:
This candied pecans recipe is…
Vegetarian, dairy-free and gluten-free.
Description
This candied pecans recipe is easy with classic flavor: sweet, spiced and a little salty! They store well and are extremely versatile.
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¾ teaspoon kosher salt
- 1 egg white
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 3 cups (12 ounces) pecan halves
- Preheat the oven to 325°F.
- Whisk the granulated sugar, light brown sugar, cinnamon, ground ginger, and salt. In a separate bowl, whisk the egg white, water and vanilla extract until foamy. Toss the pecans with the egg white mixture with a spatula until well coated. Add half the sugar mixture and stir with a spatula until fully coated, then add the remaining sugar mixture and stir until coated.
- Line a baking sheet with parchment paper and pour the nuts in an even layer on top. Bake for 15 minutes, then remove the tray from the oven and stir (the nuts will look foamy at this point). Bake for another 15 minutes until lightly browned. Cool about 10 minutes before eating and completely (about 45 minutes) before storing. Store in an airtight container up to 2 weeks and frozen for up to 2 months.
- Category: Essentials
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Keywords: Candied pecans, candied pecans recipe, how to make candied pecans, candied pecans recipe