Big Batch Candied Pecans

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:

1. Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone mat.
2. Prepare coating: In a large mixing bowl, whisk the egg white with 1 tablespoon of water until frothy. Stir in vanilla extract.
3. Add pecans: Toss pecans into the egg white mixture until they’re well coated.
4. Mix dry ingredients: In a separate bowl, mix granulated sugar, brown sugar, cinnamon, and salt. (Add cayenne now if using.)
5. Combine: Pour the sugar mixture over the wet pecans and stir until every pecan is thoroughly coated.
6. Spread on pan: Evenly spread the coated pecans onto the baking sheet in a single layer.
7. Bake: Bake for 40–45 minutes, stirring every 15 minutes to prevent sticking and ensure even caramelization.
8. 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!