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Big Batch Candied Pecans Recipe
Ingredients:
1 pound (450g) pecan halves
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar (light or dark)
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup water
1 egg white
1 tablespoon water (for egg white mixture)
Optional: pinch of cayenne pepper for a spicy kick
Instructions:
Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone mat.
Prepare coating : In a large mixing bowl, whisk the egg white with 1 tablespoon of water until frothy. Stir in vanilla extract.
Add pecans : Toss pecans into the egg white mixture until they’re well coated.
Mix dry ingredients : In a separate bowl, mix granulated sugar, brown sugar, cinnamon, and salt. (Add cayenne now if using.)
Combine : Pour the sugar mixture over the wet pecans and stir until every pecan is thoroughly coated.
Spread on pan : Evenly spread the coated pecans onto the baking sheet in a single layer.
Bake : Bake for 40–45 minutes , stirring every 15 minutes to prevent sticking and ensure even caramelization.
Cool completely : Let them cool on the pan. They’ll crisp up more as they cool.
Tips:
Store in an airtight container for up to 2 weeks.
Add to salads, yogurt, oatmeal, or just snack straight from the jar.
Double the batch and gift them in jars — they’re perfect for holidays!
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