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Easy Candied Pecans Recipe

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★★★★★

4.4 from 138 reviews

This Easy Candied Pecans recipe offers two delicious methods—oven baking and crock-pot slow cooking—to create sweet, spiced pecans coated with a cinnamon-sugar glaze. These crunchy treats are perfect for snacking, topping salads, or adding a festive touch to desserts, featuring warm cinnamon and a hint of vanilla.

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

Crock-Pot Method Ingredients

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 egg whites
  • 2 tablespoons vanilla extract
  • 6 cups pecan halves
  • 1 teaspoon salt

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 300°F (150°C). Line a large baking sheet with a baking mat or parchment paper and set it aside to keep the pecans from sticking.
  2. Mix Sugar and Spices: In a small bowl, whisk together the granulated sugar, light brown sugar, ground cinnamon, and salt until well combined. Set this mixture aside for later use.
  3. Coat Pecans with Egg Mixture: In a large mixing bowl, whisk the egg white, vanilla extract, and water until frothy. Add in the pecans and gently stir until they are fully coated with this mixture.
  4. Add Sugar Mixture to Pecans: Toss the pecans with the previously prepared sugar and spice mixture until all are evenly covered.
  5. Bake the Pecans: Spread the coated pecans in a single layer on the prepared baking sheet. Bake for about 40 minutes, stirring every 10 minutes to ensure even cooking and prevent burning. The sugar coating will harden and become crunchy.
  6. Cool and Store: Remove from the oven and allow the pecans to cool completely on the baking sheet. Once cooled, store them in an airtight container for up to one month.
  7. Prepare Egg White Mixture for Crock-Pot: In a medium mixing bowl, whisk or beat the 3 egg whites and 2 tablespoons of vanilla extract until frothy and fluffy, which takes about 1-2 minutes.
  8. Coat Pecans for Crock-Pot: Place the 6 cups of pecans in a medium bowl and pour the egg white mixture over them. Toss well to ensure all pecans are coated evenly.
  9. Add Sugar and Spices in Crock-Pot: Transfer the coated pecans to the crockpot. Sprinkle with ground cloves, ground cinnamon, salt, granulated sugar, and brown sugar. Stir to coat thoroughly.
  10. Cook in Crock-Pot: Cover the crockpot and cook on low heat for 2 to 2.5 hours, stirring every 20 to 30 minutes to prevent burning. The pecans will become hard to stir as the coating sets.
  11. Cool Pecans on Parchment: Line a large baking sheet or a clean flat surface with parchment paper. Spread the cooked pecans evenly on the parchment and let them rest for around 3 hours until dry and fully hardened.
  12. Enjoy and Store: Once dry and cool, enjoy your candied pecans as a snack or use them as a topping. Store leftovers in an airtight container for longevity.

Notes

  • Stirring frequently during baking or crock-pot cooking is essential to prevent the sugar from burning and ensure even coating.
  • The egg white acts as a binder to help the sugar and spices stick well to the pecans.
  • Allow the pecans to cool completely before storing to maintain crispness.
  • These candied pecans can be kept in airtight containers for up to one month.
  • You can substitute pecans with other nuts like walnuts or almonds using the same method.
  • Adjust the amount of cinnamon or cloves according to your taste preferences for more or less spice.

Keywords: candied pecans, sweet pecans, cinnamon pecans, holiday snack, pecan recipe, easy candied nuts

Find it online: https://delishfamilyrecipe.com/easy-candied-pecans-recipe/