Easy Candied Pecans Recipe
This Easy Candied Pecans Recipe is the BEST! These crunchy pecans are great for desserts, topping salads with, giving as holiday gifts, or just for a sweet treat to snack on.
Servings: 8 servings
Calories: 498kcal
Ingredients
Ingredients for Oven Method
- 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 Ingredients
- 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
Oven Directions
- Preheat oven to 300 degrees. Line a large baking sheet with a baking mat or parchment paper and set aside.
- In a small mixing bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
- In a large mixing bowl, whisk the egg white, vanilla, and water together until frothy. Add in the pecans and gently mix until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
- Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40 minutes, stirring every 10 minutes. The sugar mixture will harden on the pecans.
- Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container for up to 1 month.
Crock-Pot Directions
- Add 3 egg whites and 2 Tablespoons vanilla extract to a medium mixing bowl and whisk, or beat, until nice and fluffy/frothy (about 1-2 minutes).
- Place the 6 cups pecans in a medium mixing bowl and pour the egg white mixture over the top. Toss/stir to fully coat the pecans. Pour the coated pecans into the crockpot. Sprinkle the pecans with the 1 teaspoon cloves, 1 Tablespoon cinnamon, 1 teaspoon salt, 1 cup white sugar, and 1 cup brown sugar. Stir until evenly coated.
- Cover and cook on low for 2-2 ½ hours or until the pecans become hard to stir. Stir the pecans every 20-30 minutes to ensure they don’t burn.
- Line a large baking sheet or clean, flat surface with parchment paper. Spread the pecans over the parchment paper and allow to rest for 3 hours or until dry. Enjoy!
Video
Notes
Check out the post for Stove-top and Slow Cooker versions.
Nutrition
Serving: 10g | Calories: 498kcal | Carbohydrates: 35g | Protein: 6g | Fat: 41g | Saturated Fat: 4g | Sodium: 301mg | Potassium: 257mg | Fiber: 6g | Sugar: 28g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg