Candied Pecans
Oven-roasted cinnamon pecans are just like mall kiosk candied pecans covered in a crispy cinnamon sugar coating.
Servings: 28 Servings
Calories: 143kcal
Ingredients
- 1 pound pecan halves about 4 cups
- 1 egg white from a large egg
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 1/2 cup white sugar
- 1/2 cup brown sugar firmly packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 0.25cups | Calories: 143kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 73mg | Fiber: 2g | Sugar: 8g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg