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Simple sugared pecans are coated in a brown sugar and cinnamon mixture and then slow roasted until they are perfectly crunchy and candied.
You can bet I make a Costco run and double or triple this recipe because candied nuts are so versatile! Here are just a few reasons I keep these in the freezer year-round:
- I love to make candied nuts as appetizers or an easy dessert at holiday get-togethers.
- You can also bag or box them up and hand them out as gifts.
- Chop them up and serve them on salads or in yogurt
Ingredients and Substitutions
The list of ingredients needed for sugared pecans is pretty short. There are a few swaps that can be made to switch things up.
- Pecans. Pecans are perfect for coating with brown sugar and cinnamon, but so is pretty much every other nut! Try using walnuts or almonds too.
- Brown sugar. I love the caramel flavor of brown sugar, but white sugar works well too.
- Cinnamon and nutmeg. These add a little extra flavor to the pecans you can't beat. Out of either or looking to switch it up? Try ¾ teaspoon of pumpkin pie spice.
- Egg white. Used to get the sugars and spices to cling and stay on the nuts. To get the volume you need to coat all the nuts, you'll need to whip the egg white until it's foamy. Egg substitute will not do this, so do not substitute it.
MONEY SAVING TIP: If you have a bulk store membership, consider buying your nuts there. In my area, they are regularly about 30% cheaper than grocery stores.
How to Make It
Make the sugar and spice combination: grab a small bowl and stir together the brown sugar, cinnamon, salt, and nutmeg. Set that mixture aside.
Beat the egg white: In a medium sized bowl, add the egg white. Vigorously beat the egg with a whisk until it becomes foamy and triples in volume.
Coat the pecans: Add the pecans to the bowl with the egg white and toss the pecans to fully coat.
Add the sugar mixture: pour the sugar mixture over the pecans and stir them to coat with the sugar. Spray a large baking sheet with cooking spray and spread the coated pecans in an even layer.
Cooking Time and Temperature
Roast the sugared pecans in a 250˚ Fahrenheit oven for a full hour. Stir the nuts every 15 minutes. Don't be tempted to shorten the time. The full hour is needed to get the brown sugar to really crisp and turn into a candy coating.
Remove them from the oven and allow them to cool on the pan for 10-15 minutes before serving or storing.
Store the candied nuts in an airtight container or bag in the fridge for up to 4 weeks.
To make these last longer, freeze them in a freezer bag for up to 3 months!
Other Pecan Recipes You'll Love
- ⅔ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- pinch nutmeg
- 1 egg white
- 4 cups pecan halves
- PREP: Preheat the oven to 250˚F. Spray a cookie sheet with cooking spray and set aside.
- MAKE SUGAR MIXTURE: In a small bowl, mix together the sugar, salt, cinnamon, and nutmeg.
- COAT THE NUTS: In a medium bowl, whisk the egg white until it is foamy. Add the pecans and toss to coat in the egg mixture. Add the sugar mixture to the nuts and toss again to coat with the sugar.
- BAKE: Spread the nuts in an even layer on the baking sheet and bake in the prepared oven for 60 minutes, stirring every 15 minutes. Allow to cool for 10 minutes before serving or transferring to a container to store.
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