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Cinnamon Sugar Candied Pecans

Cinnamon sugar candied pecans are coated in a foamy egg-white mixture, then baked until dry and fragrant. A low oven gives these sweet, crisp pecans an even coating, with stirring every 15 minutes.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling 30 minutes
Total Time 1 hour 30 minutes
Servings: 16 servings
Course: Snack
Cuisine: American
Calories: 163
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg white large
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 1 lb pecan halves
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 300°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk the egg white, water, and vanilla until foamy.
  4. Add the pecans and toss to coat.
  5. In a small bowl, stir together the sugar, cinnamon, and salt.
  6. Sprinkle the sugar mixture over the pecans and toss until evenly coated.
  7. Spread the pecans in a single layer on the prepared baking sheet.
  8. Bake for 40 to 45 minutes, stirring every 15 minutes, until the coating is dry and the pecans are fragrant.
  9. Let the pecans cool completely on the baking sheet before serving or storing.

Notes

For the best crisp coating, let the pecans cool completely before storing. Keep in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. For an egg-free version, aquafaba can replace the egg white.