Easy Candied Pecans Recipe
I love making candied pecans; they are crunchy and addictive little bites that are perfect for adding to a variety of sweet and savory dishes! After many trials, I discovered the proper technique to ensure the nuts are not sticky but crispy and perfectly spiced. Plus, they only require a few ingredients and a little prep time.
Candied pecans are irresistibly shiny, sweet, and crunchy. They are coated in brown sugar, cinnamon, and nutmeg and infused with cozy spices, making them perfect for snacking, enhancing desserts, or adding flair to salads. I love incorporating them into my autumn pear salad, using them as a topping for pecan pie pumpkin cheesecake, or tossing them in a carrot cake. They add a delightful sweetness and crunch to any dish!
Table of contents
I always prepare this at the beginning of the holiday season and make several batches so I can pack some as hostess gifts. Having it on hand is a brilliant idea because it can instantly elevate a charcuterie board, making it perfect for serving with wine when unexpected guests arrive. Additionally, it adds delicious crunch, extra texture, and flavor to a variety of recipes, from side dishes and main meals to desserts. It’s my holiday secret trick!
Why you will love this recipe
- This is an easy recipe with a short list: With just a few ingredients and a few steps, my candied pecans recipe is incredibly simple. They can be ready and in the oven in less than 10 minutes.
- They can be used in both sweet and savory recipes: Since they are perfectly seasoned, these pecans can be used in desserts, snacks, or in a savory dish like honey pecan pork chops or chicken salad.
- There is only one pan to clean: I am not a fan of doing dishes, as I am sure nobody is, so I made sure there is only one pan for this recipe.
- Leftovers can be stored for months: Put them in a freezer bag, and these frozen nuts can last up to six months. Even better, put them in single-serving bags so they can be taken out as needed for a fast snack.
- Edible gift: Theyare incredibly good, and since it’s easy to make a large batch, I usually make some more to give as hostess gifts.
What you will need
- Pecan halves – I buy my pecans online because I want the ones from Georgia. The Pawnee pecan has a buttery, rich flavor that makes it perfect for baking, and I love it in this recipe.
- Sweetener – A tasty mix of white and brown sugar for that deep caramel flavor.
- Egg white – The egg white helps bind the sugar and spices to the pecans and creates a crispy coating without sticking.
- Spices – Cinnamon gives them a cozy feeling with a citrus taste, and I also add nutmeg for extra flavor. It melds well with the others and has an earthy and comforting taste.
- Extras – Salt and water
How to make
Preheat the oven and prep the pan: Before I begin, I set the oven to 325 degrees F and cover a large baking sheet with parchment paper.
Mix the dry ingredients: Then, I mix the brown sugar, white sugar, nutmeg, cinnamon, and salt.
Beat the egg whites: In a large bowl, whisk the egg whites with the water until frothy.
Toss: I toss the pecans in the egg white mixture.
Combine: I add the sugar mixture and stir until the pecans are evenly coated.
Bake the nuts: Once that is done, I place the pecans in a single layer on the baking sheet and bake for about an hour, stirring them every 15 minutes, until they are evenly brown.
Cool and serve: Lastly, I remove the cookies from the oven and let them cool on the baking sheet before serving or storing them.
Expert tip
Avoiding grainy candied pecans
One of the main reasons is not stirring/tossing them frequently enough. Check them and toss them every 10 to 15 minutes. Another reason could be that the oven was heated too high; this makes the sugar crystallize too soon. The oven should be set to 250 degrees F. Use an oven thermometer to see if it is working right.
Humidity can cause grainy pecans, too. The moisture in the air prevents the liquids and sugar from setting properly, so it should be done when the air is drier. Try moving to a different area or using a dehumidifier. To fix grainy candied pecans, use a small terrycloth kitchen towel to massage them to remove the graininess. Alternatively, place them in a pan and stir until they become syrupy, then add a teaspoon of water. Stir for about one minute or until the liquid is gone.
More tips to consider:
- Be sure to stir or toss the pecans at least once every 10 to 15 minutes.
- Do not store pecans near heat or moisture. They can become rancid and bitter.
- To prevent them from being sticky, spread them apart when baking and ensure they are baked long enough.
- Also, they can be soft if they are not cooked and cooled long enough. If this happens, bake them for another five to seven minutes.
- Be careful not to add too much sugar, as it can make the nuts soggy.
- Try to decrease the humidity and moisture in the house to prevent sogginess and stickiness.
Recipe variations and add-ins:
- Hot nuts: Hot pecans with a pinch of cayenne pepper or red pepper flakes.
- Add more nuts: Toss in some slivered almonds and chopped walnuts for a variety of flavors and textures.
- Fruity flavor: Add dried nuts like raisins, cranberries, or dates for extra flavor.
- Extracts: Speaking of flavors, give these pecans a unique taste with extracts like amaretto, butternut, bourbon, or birthday cake.
- More spices: Naturally flavor these pecans instead with other spices like cloves, allspice, pumpkin pie spice, ginger, and cardamom.
Serving suggestions:
Candied pecans are so versatile. They can be served as is, added to trail mixes, or added to charuterie boards. They can also be part of so many dishes. I like to toss some in my scrumptious loaded sweet potato casserole for extra flavor and crunch. They also taste incredible on top of this recipe for my sweet potato souffle.
I love dessert salad, and this Snickers salad would be amazing with some candied pecans mixed in. Take butter pecan cookies to the next level of deliciousness using these special candied pecans. Use them as a topping for pecan pie cheesecake, pecan pie fudge, cakes, or sweet breads. Sprinkle them on ice cream, yogurt, oatmeal, or pudding.
How to store:
- Refrigerate: Pack them in an airtight container, and they will last on the counter for a week or in the fridge for up to two weeks.
- Freezing: Put them in a freezer-safe container, and they can be frozen for up to three months. I like to put mine in small freezer bags so I can use them as I need them for recipes and snacks.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: You can reheat in the oven for a few minutes or in the microwave for 30 to 45 seconds.
Frequently asked questions
Pecans can go rancid if stored near moisture, heat, or if they get too warm. They should be kept in an airtight container in a cool area or the refrigerator. At room temperature, they can last for a week, but in the fridge, they will last for two weeks. In the freezer, they can be kept for several months.
It simply means that the sugar did not reach the temperature where it starts to harden and get brittle. The oven temperature must be met accurately. Be sure to get a candy thermometer to help you with that. If they are still sticky after baking and cooling, bake them longer. Preheat the oven to 325 degrees F and put them back on a pan with aluminum foil or parchment paper. Once again, make sure they are spread out far enough away from each other not to touch. Then, bake for another five to seven minutes. After, let them cool for at least an hour before checking them.
It is probably because they were not baked long enough. That is the most common reason for soft candied pecans. The sugar has to bake for a certain amount of time to get hot enough to caramelize, which can create a hard coating on the nuts. Also, make sure they are spread out in an even layer. The final thing is to let them cool long enough so they can firm up. They have to be completely cool and dry before they harden.
It could be the sugar content. If there is too much sugar, it will attract moisture, which will make the pecans soggy. The humidity in the house can also lead to dampness. Find a way to decrease the humidity in the house to prevent this. Once again, this problem can also be caused by not cooking them long enough. They have to reach a specific temperature for the sugar to caramelize.
More recipes with pecans:
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Easy Candied Pecans
Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
Instructions
- Preheat oven to 250 degrees F.
- Cover a large baking sheet with parchment paper and set aside.
- Mix white and brown sugar, cinnamon, nutmeg, and salt in a small bowl.
- In a large bowl, whisk the egg whites and water until frothy. Then, toss the pecans in the egg-white mixture.
- Add the sugar mixture to the pecan mixture and stir until the pecans are evenly coated.
- Evenly spread the coated pecans in a single layer on the prepared baking sheet.
- Bake in the preheated oven for about 1 hour, stirring every 15 minutes, until pecans are evenly browned.
- Remove from the oven and let the pecans cool on the baking sheet before storing or serving.
Video
Notes
Avoiding grainy candied pecans
One of the main reasons is not stirring/tossing them frequently enough. Check them and toss them every 10 to 15 minutes. Another reason could be that the oven was heated too high; this makes the sugar crystallize too soon. The oven should be set to 250 degrees F. Use an oven thermometer to see if it is working right. Humidity can cause grainy pecans, too. The moisture in the air prevents the liquids and sugar from setting properly, so it should be done when the air is drier. Try moving to a different area or using a dehumidifier. To fix grainy candied pecans, use a small terrycloth kitchen towel to massage them to remove the graininess. Alternatively, place them in a pan and stir until they become syrupy, then add a teaspoon of water. Stir for about one minute or until the liquid is gone.More tips to consider:
- Be sure to stir or toss the pecans at least once every 10 to 15 minutes.
- Do not store pecans near heat or moisture. They can become rancid and bitter.
- To prevent them from being sticky, spread them apart when baking and ensure they are baked long enough.
- Also, they can be soft if they are not cooked and cooled long enough. If this happens, bake them for another five to seven minutes.
- Be careful not to add too much sugar, as it can make the nuts soggy.
- Try to decrease the humidity and moisture in the house to prevent sogginess and stickiness.