Cinnamon Sugar Candied Pecans
These cinnamon sugar candied pecans have a crispy, crunchy coating and a sweet, spicy flavor. Stir them into oatmeal, scatter them on salads, use them in baked goods and give them as gifts. Save this recipe, you will want to make these all year long.
Servings: 10 servings (2-1/2 cups)
Equipment
Ingredients
- 2 egg whites
- 1-½ tablespoon water
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground ginger powder optional
- pinch cayenne pepper optional
- 4-½ cups pecan halves 1 pound
Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
- Place the egg whites and water in a large mixing bowl and whisk together until frothy.
- Add both of the sugars, the cinnamon, ginger, salt and cayenne if using. Whisk until thick and pasty.
- Stir in the pecans until they are completely coated in the sugar mixture.
- Spread the pecans onto the prepared baking sheet in a single layer.
- Bake at 325°F for 40 to 45 minutes, stirring the pecans every 15 minutes.
- Remove from the oven and allow to cool completely on the baking sheet.
Notes
- Use raw pecans. Roasted nuts will overcook in the oven.
- Watch the bake time. Since ovens vary, start checking on the nuts around 40 minutes. The pecans should be golden and have a nutty aroma.
- Spread the nuts in a single layer with space between them; overcrowding can prevent them from crisping up.
- Stirring frequently helps the pecans bake evenly.
- Let the pecans cool right on the sheet. They’ll get extra crunchy as they cool down.
- Store the candied nuts at room temperature in an airtight container for 3 weeks.
- Store in the freezer for 6 months.
Nutrition
Serving: 1 serving | Calories: 415kcal | Carbohydrates: 33g | Protein: 5g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Sodium: 246mg | Potassium: 215mg | Fiber: 5g | Sugar: 27g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
