Candied Pecans
Whisk an egg white with a splash of water until frothy, toss in raw pecan halves to coat, then fold in a mixture of sugar, salt, and cinnamon before baking on a parchment-lined sheet at 300°F until the coating turns from wet to matte and crisp.
Don't let them burn
Pecans go from toasted to bitter in seconds. Set a timer and pull them from the oven the moment the sugar looks set and dry.
- large mixing bowl
- whisk
- baking sheet
- parchment paper
- spatula
What goes in.
- 1 lbraw pecan halves
- 1large egg white
- 1 tspcold water
- 1/2 cupgranulated sugar
- 1 tspground cinnamon
- 1/2 tspfine sea salt
The Egg White Emulsion
Beating the egg white with a drop of water creates a light meringue that acts as a glue, ensuring the sugar stays adhered to the nut without creating a thick, cloying shell.
The method.
Preheat and prepare
Set your oven to 300°F. Line a rimmed baking sheet with parchment paper to ensure easy cleanup.
Froth the binder
In a large bowl, whisk the egg white and cold water until the mixture is white, frothy, and holds soft peaks.
Coat the nuts
Add the pecans to the bowl and toss thoroughly. Every crevice of the nut should look glossy.
Add the aromatics
In a small container, stir the sugar, cinnamon, and salt together. Pour this over the wet nuts and toss until they are evenly dusted.
Bake
Spread the nuts in a single layer on the baking sheet. Bake for 30 minutes, stirring halfway through, until the coating is firm and dry to the touch.
Cool
Let the pecans cool completely on the pan. They will crisp up further as they reach room temperature.
Other turns to take.
Spiced Heat
Add 1/4 teaspoon of cayenne pepper to the dry sugar mixture for a subtle, lingering warmth.
Rosemary Infused
Add 1 tablespoon of finely minced fresh rosemary to the nuts before roasting for an earthier, savory profile.
When it doesn't go to plan.
Use raw, unsalted pecans; if you use roasted, they will likely burn in the oven.
If the pecans still feel tacky after 30 minutes, give them another 5 minutes, but keep a close watch.
Store in an airtight container once fully cooled to maintain the crisp texture.
The ones that keep coming up.
Can I use brown sugar instead of white?
Brown sugar contains more moisture, which will make the coating slightly chewier and prone to darkening faster.
Why did my pecans burn?
Usually because the oven temperature was too high. Stick to 300°F; the slow heat is necessary for the sugar to crystallize without scorching the natural oils in the nuts.
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