Description
This Easy Candied Pecans recipe offers two versatile methods—oven-baked or slow-cooked in a crockpot—to create perfectly sweet, crunchy, and flavorful pecans coated in a cinnamon-spiced sugar mixture. Ideal as a snack, topping for salads, desserts, or holiday gifts, these candied pecans are delightfully crisp and packed with warm spice notes.
Ingredients
Oven Method Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecan halves (about 4 cups)
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
Crock-Pot Method Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
- 3 egg whites
- 2 tablespoons vanilla extract
- 6 cups pecan halves
- 1 teaspoon salt
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 300°F (150°C). Line a large baking sheet with a baking mat or parchment paper to prevent sticking, and set it aside.
- Mix Sugar and Spices: In a small mixing bowl, whisk together the granulated sugar, light brown sugar, cinnamon, and salt until fully combined. Set this mixture aside.
- Coat Pecans with Egg Mixture: In a large mixing bowl, whisk the egg white, vanilla extract, and water until frothy. Add the pecan halves and stir gently to coat each pecan evenly with the egg mixture.
- Add Sugar Mixture: Sprinkle the sugar and cinnamon mixture over the coated pecans. Toss until all pecans are evenly covered.
- Bake Pecans: Spread the coated pecans in a single layer on the prepared baking sheet. Bake in the preheated oven for about 40 minutes. Stir every 10 minutes to prevent burning and ensure even coating. The sugar will harden and caramelize around the pecans.
- Cool and Store: Remove the pecans from the oven and allow them to cool completely on the baking sheet. Once cool, transfer to an airtight container and store for up to one month.
- For Crock-Pot Method - Prepare Egg Whites: In a medium bowl, whisk or beat the 3 egg whites and 2 tablespoons vanilla extract until frothy and fluffy, about 1-2 minutes.
- Coat Pecans in Egg Mixture: Place the 6 cups of pecan halves in a bowl, pour in the frothy egg white mixture, and toss to coat thoroughly.
- Add Sugars and Spices in Crock-Pot: Transfer coated pecans to the crockpot. Sprinkle with ground cloves, cinnamon, salt, granulated sugar, and brown sugar. Stir well to evenly coat the pecans.
- Slow Cook Pecans: Cover the crockpot and cook on low heat for 2 to 2 ½ hours. Stir the pecans every 20-30 minutes to avoid burning and promote even caramelization. Pecans are done when the coating hardens and they become difficult to stir.
- Cool Pecans Post Cooking: Line a large baking sheet or clean flat surface with parchment paper. Spread the pecans out on the parchment paper and allow them to dry and cool for about 3 hours or until fully hardened.
- Serve or Store: Once dry and cooled, enjoy immediately or store the candied pecans in an airtight container.
Notes
- Use unsalted pecans to better control the salt levels in your candied pecans.
- Stirring pecans during baking or slow cooking is crucial to avoid burning and ensure even coating.
- You can store candied pecans in an airtight container at room temperature for up to one month.
- For extra flavor, feel free to add a pinch of nutmeg or cayenne pepper for a spicy kick.
- If you prefer crunchier pecans, bake or cook a few minutes longer but watch carefully to prevent burning.
