Candied Pecans Recipe

Staff Writer
Candied Pecans Recipe
Stacey Martin

Pecans are a tasty treat all by themselves, but this candied pecans recipe gives them a sweet coating that can make them addicting.

8
Servings
509
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 3 Teaspoons vanilla extract
  • 2 Teaspoons water
  • 2 egg whites
  • 1/2 Cup brown sugar
  • 1/2 Cup granulated sugar
  • 1/2 Teaspoon salt
  • 1 Tablespoon cinnamon
  • 1 Pound pecan halves
  • 1/4 Cup sugar

Directions

Preheat the oven to 250 degrees. Grease a baking sheet with cooking oil.

In a large freezer bag, mix together the vanilla extract, water, and egg whites. In another large freezer bag, mix together the sugars, salt, and cinnamon. Add the pecans to the freezer bag with the liquid vanilla, water, and egg whites mixture. With the bag sealed, shake the pecans until evenly coated. Place the egg-coated pecans in the freezer bag filled with dry ingredients and shake until completely coated.

Pour the sugar-coated pecans onto the baking sheet, spreading them out so that they’re one even layer. Bake the pecans for 1 hour. With a spatula, flip the pecans over every 20 minutes to prevent sticking. Cool completely before serving.

Pecan Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pecan Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.

Nutritional Facts

Total Fat
41g
63%
Sugar
30g
N/A
Saturated Fat
4g
18%
Protein
6g
12%
Carbs
37g
12%
Vitamin A
2µg
N/A
Vitamin B6
0.1mg
6.3%
Vitamin C
0.7mg
1.1%
Vitamin E
0.8mg
4.1%
Vitamin K
2µg
3%
Calcium
58mg
6%
Fiber
6g
24%
Folate (food)
13µg
N/A
Folate equivalent (total)
13µg
3%
Iron
2mg
9%
Magnesium
71mg
18%
Monounsaturated
23g
N/A
Niacin (B3)
0.7mg
3.5%
Phosphorus
159mg
23%
Polyunsaturated
12g
N/A
Potassium
262mg
7%
Riboflavin (B2)
0.1mg
6.4%
Sodium
159mg
7%
Sugars, added
28g
N/A
Thiamin (B1)
0.4mg
25%
Zinc
3mg
17%

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