Candied Pecans
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Β½ cup granulated sugar
- Β½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ΒΌ teaspoon salt
- 1 egg white (from a large egg)
- 1 teaspoon water
- 1 teaspoon pure vanilla extract
- 1 pound (450g) 4 cups pecans (untoasted)
Method
- Preheat the oven to 250Β°F/120Β°C, and line a half sheet size baking sheet with parchment paper or a Silpat silicone mat.
- In a small bowl, combine the sugars with cinnamon and salt. Set aside.
- In a separate larger bowl, combine the egg white with water and vanilla extract. Whisk the mixture until the egg white is frothy.
- Add the pecan halves, and mix with a spatula until the pecans are well coated.
- Add the sugar mixture to the pecans, and mix again until the pecans are coated in the sugar.
- Transfer the pecans to a rimmed baking sheet, and spread them in an even layer (as much as possible, I used 2 forks to move the pecan halves).
- Bake in the preheated oven for 45 minutes, flipping them every 15 minutes. Remove from the oven and allow to cool to room temperature before serving.