Oven Roasted Candied Pecans are super easy to make, require just a handful of ingredients, and are loved by everyone that tastes them.
These Candied pecans are roasted in the oven. They have a rough but sweet outer coating that makes them addictive. These are not glazed pecans with a butter and sugar caramelized coating. Instead, they look and taste like the pecans you get at those little kiosks inside of the malls.
Preheat an oven to 250⁰F and prepare a large cookie sheet with sides by covering with parchment paper, non-stick foil, or baking spray.
In a medium to bowl beat the egg white and water until the egg white is foamy. This can be done with a whisk or a fork. Instead, I use a hand mixer to keep the recipe quick, it only takes about 30 to 44 seconds with a mixer. (Photo 1)
Add the vanilla, sugar, brown sugar, cinnamon, and salt. Mix until well blended. (Photo 2)
Add the pecans and stir until they are completely coated. Make sure to stir up from the bottom of the bowl to incorporate all of the egg whites. (Photo 3)
Pour the coated pecans onto the prepared baking sheet and place into the preheated oven and bake for 1 hour, stopping and stirring every 15 minutes. (Photo 4)
The first time you stop to stir, it will seem like a sloppy mess. It’s OK, just stir and get as much of the mixture off the bottom of the pan as you can.
By the second 15 minute stop it won’t be nearly as gooey or sticky. As the coating cooks will begin to look like sand. (Photo 5) This is good, put it back into the oven. Just trust the process.
Do not turn the temperature up on the oven. The lower baking temperature allows the pecans to roast without burning the sugar coating.
If you stop and taste the pecans at any point during the process, they will not taste as sweet or crunchy as they will after they have been cooked and then cooled.
After the pecans have cooked for 1 hour, take the pan out of the oven and allow the candied pecans to cool completely before trying to separate them. There shouldn’t be too many stuck together if you stirred them well every 15 minutes.
Once the pecans have cooled, store in an airtight container for up to a month.
Candied pecans make a great hostess gift and are perfect for giving to the neighbors. Place individual-sized portions of nuts into treat bags and tie closed with ribbon. I add small ornaments for a festive touch!
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- Preheat an oven to 250⁰F.
- Prepare a large baking sheet with sides by covering with parchment paper, non-stick foil, or coating with non-stick baking spray. Set aside
- Place the pecans [1 pound or 4 cups] into a large mixing bowl and set aside.
- In a medium to large bowl, beat egg white with 1 tablespoon of water until the egg whites are foamy.
- Add the vanilla [1 tablespoon], white sugar [1/2 cup], brown sugar [1/2 cup], ground cinnamon [2 teaspoons], and salt [1 teaspoon] to the egg whites and beat until smooth.
- Pour mixture over the pecan halves and stir to completely coat all the pecan halves.
- Place the coated pecans on the prepared baking sheet and spread as evenly as possible.
- Place the pan into the preheated 250⁰F oven and bake for 1 hour, stirring every 15 minutes.
- Remove from the oven and allow to cool before breaking into pieces.
- Makes 6 to 7 cups of nuts.
- During the first stage of cooking the pecan coating may look like sand. This is fine, keep baking as directed.
- Do not use a higher temperature or turn the oven up while baking.
- Allow the nuts to cool completely before packaging, excessive heat may result in moisture in the container and soggy pecans.