Candied Pecans
4 servings · 5 min prep · 45 min cook
| 1 large egg white | |||
| ½ teaspoon vanilla extract | |||
| 1 teaspoon water | |||
| ½ cup granulated sugar | |||
| ½ cup light brown sugar | |||
| 1 tablespoon ground cinnamon | |||
| 1 teaspoon salt | |||
| 16 ounce unsalted pecans halves (, (about 4 cups)) | |||
Steps in full
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
- Wet coating: in a mixing bowl beat egg white, vanilla, and water until stiff peaks form.
- Dry coating: Add granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.
- Add pecans to the egg whites mixture and gently toss to coat. Add the cinnamon sugar mixture and stir gently until the pecans are well coated.
- Bake: Spread the pecans into a single layer on the prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. Remove from the oven and allow the pecans to cool completely on the baking sheet.
- Store candied pecans in an airtight container at room temperature or in the refrigerator for several weeks.
