Easy Candied Pecans Recipe

Introduction

Easy candied pecans are a deliciously sweet and crunchy snack that’s perfect for gifting, topping salads, or adding to desserts. With simple ingredients and two cooking method options, you can have perfectly coated pecans ready in under an hour or let a slow cooker do the work for you.

Ingredients

• 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
• 1 cup granulated sugar (for crockpot method)
• 1 cup brown sugar (for crockpot method)
• 1 tablespoon cinnamon (for crockpot method)
• 1 teaspoon ground cloves (for crockpot method)
• 3 egg whites (for crockpot method)
• 2 tablespoons vanilla extract (for crockpot method)
• 6 cups pecan halves (for crockpot method)

Instructions

1. Step 1: For the oven method, preheat your oven to 300°F (150°C). Line a large baking sheet with a baking mat or parchment paper and set aside.
2. Step 2: In a small bowl, whisk together 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 tablespoon cinnamon, and 1 teaspoon salt. Set this sugar mixture aside.
3. Step 3: In a large bowl, whisk the egg white, vanilla extract, and water until frothy. Add the pecans and gently mix to coat them evenly.
4. Step 4: Sprinkle the sugar and cinnamon mixture over the coated pecans and toss until all the pecans are covered.
5. Step 5: Spread the pecans in a single layer on the prepared baking sheet. Bake for about 40 minutes, stirring every 10 minutes to ensure even coating. The sugar will harden on the pecans.
6. Step 6: Remove from the oven and allow the pecans to cool completely on the baking sheet before storing.
7. Step 7: For the crockpot method, whisk 3 egg whites and 2 tablespoons vanilla extract in a medium bowl until fluffy and frothy.
8. Step 8: Place 6 cups of pecan halves in a medium bowl. Pour the egg white mixture over the pecans and toss to coat.
9. Step 9: Transfer the coated pecans to the crockpot. Sprinkle with 1 teaspoon ground cloves, 1 tablespoon cinnamon, 1 teaspoon salt, 1 cup granulated sugar, and 1 cup brown sugar. Stir thoroughly to combine.
10. Step 10: Cover and cook on low for 2 to 2½ hours, stirring every 20 to 30 minutes to prevent burning. The pecans are ready when they become hard to stir.
11. Step 11: Line a baking sheet or flat surface with parchment paper. Spread the pecans out and let them rest for about 3 hours until dry and crisp.

Tips & Variations

• Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
• Add a pinch of cayenne pepper for a sweet and spicy kick.
• Try swapping pecans with walnuts or almonds for a different nutty flavor.
• For extra shine, toss the cooled pecans with a little melted butter after baking.

Storage

Store the cooled candied pecans in an airtight container at room temperature for up to one month. To refresh their crunch, reheat in a low oven (250°F/120°C) for 5–10 minutes before serving. Avoid refrigeration, which can cause them to become sticky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, you can substitute pecans with walnuts, almonds, cashews, or your favorite nuts. Just adjust the cooking times slightly if needed and watch for nuts to become evenly coated and crisp.

What is the best way to prevent the pecans from sticking together?

Make sure to spread the pecans out in a single layer during cooking and stir them regularly. Once cooled, store in a dry container and avoid stacking warm pecans to prevent clumping.

Easy Candied Pecans Recipe

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5 from 140 reviews

These Easy Candied Pecans are a delightful sweet and spiced treat perfect for snacking, gifting, or adding a crunchy topping to desserts and salads. You can make them in the oven or use a crockpot for a hands-off approach, both resulting in flavorful, crunchy pecans coated in a cinnamon-sugar glaze.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 40 minutes (Oven) or 2 to 2.5 hours (Crockpot)
• Total Time: 50 minutes (Oven) or about 2 hours 40 minutes (Crockpot including drying time)
• Yield: About 4 cups (oven method) or 6 cups (crockpot method) candied pecans 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oven Method Ingredients

• 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 Method Ingredients

• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 3 egg whites
• 2 tablespoons vanilla extract
• 6 cups pecan halves

Instructions

1. Preheat the oven: Set your oven to 300°F (150°C). Line a large baking sheet with a baking mat or parchment paper to prevent sticking and for easy cleanup.
2. Prepare sugar mixture: In a small bowl, whisk together 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 tablespoon cinnamon, and 1 teaspoon salt until evenly combined. Set aside.
3. Mix wet ingredients and coat pecans: In a large bowl, whisk together 1 egg white, 1/2 teaspoon vanilla extract, and 1 teaspoon water until frothy. Add 16 ounces of pecan halves and gently toss to coat the nuts thoroughly.
4. Add sugar mixture to pecans: Sprinkle the sugar and cinnamon mixture over the coated pecans and toss until the pecans are evenly covered with the sugary coating.
5. Bake the pecans: Spread the pecans in a single layer on the prepared baking sheet and bake for about 40 minutes. Stir the pecans every 10 minutes to ensure even cooking and prevent burning. The sugar will harden and form a crisp shell around the nuts.
6. Cool and store: Remove the pecans from the oven and let them cool completely on the baking sheet. Once cool, transfer the candied pecans to an airtight container and store for up to one month.
7. Prepare egg whites for crockpot: In a medium bowl, whisk 3 egg whites and 2 tablespoons vanilla extract until fluffy and frothy, about 1–2 minutes.
8. Coat pecans with egg white mixture: Place 6 cups pecan halves in a bowl and pour the frothy egg white mixture over them. Toss well to coat all the pecans evenly.
9. Add sugar and spices in crockpot: Transfer the coated pecans into a crockpot. Sprinkle with 1 teaspoon ground cloves, 1 tablespoon cinnamon, 1 teaspoon salt, 1 cup granulated sugar, and 1 cup brown sugar. Stir to combine thoroughly.
10. Cook in crockpot: Cover the crockpot and cook on low for 2 to 2 ½ hours, stirring every 20-30 minutes to prevent burning. The pecans will become hard to stir as the sugar coating solidifies.
11. Cool and dry: Line a large baking sheet or flat surface with parchment paper. Spread the cooked pecans out evenly and allow them to rest and dry for about 3 hours until completely dry and crunchy.

Notes

• You can choose either oven or crockpot method depending on your preference and available equipment.
• Stirring periodically during baking or crockpot cooking is crucial to prevent burning and to ensure even coating.
• Store cooled candied pecans in an airtight container to keep them fresh and crunchy for up to a month.
• These pecans make a great gift or topping for salads, desserts, and oatmeal.
• Adjust sweetness and spice by modifying the sugar or cinnamon quantities to your taste.

Keywords: candied pecans, sweet pecans, cinnamon sugar nuts, holiday snack, easy snack recipe