Published: · Modified: by Lauren · This post may contain affiliate links
Jump to Recipe Pin Recipe
Simple sugared pecans are coated in a brown sugar and cinnamon mixture and then slow roasted until they are perfectly crunchy and candied.
Candied Pecans
You can bet I make a Costco run and double or triple this recipe because candied nuts are so versatile! Here are just a few reasons I keep these in the freezer year-round:
I love to make candied nuts as appetizers or an easy dessert at holiday get-togethers.
You can also bag or box them up and hand them out as gifts.
Chop them up and serve them on salads or in yogurt
Ingredients and Substitutions
The list of ingredients needed for sugared pecans is pretty short. There are a few swaps that can be made to switch things up.
Pecans. Pecans are perfect for coating with brown sugar and cinnamon, but so is pretty much every other nut! Try using walnuts or almonds too.
Brown sugar. I love the caramel flavor of brown sugar, but white sugar works well too.
Cinnamon and nutmeg. These add a little extra flavor to the pecans you can't beat. Out of either or looking to switch it up? Try ¾ teaspoon of pumpkin pie spice.
Egg white. Used to get the sugars and spices to cling and stay on the nuts. To get the volume you need to coat all the nuts, you'll need to whip the egg white until it's foamy. Egg substitute will not do this, so do not substitute it.
MONEY SAVING TIP: If you have a bulk store membership, consider buying your nuts there. In my area, they are regularly about 30% cheaper than grocery stores.
How to Make It
Make the sugar and spice combination: grab a small bowl and stir together the brown sugar, cinnamon, salt, and nutmeg. Set that mixture aside.
Beat the egg white: In a medium sized bowl, add the egg white. Vigorously beat the egg with a whisk until it becomes foamy and triples in volume.
Coat the pecans: Add the pecans to the bowl with the egg white and toss the pecans to fully coat.
Add the sugar mixture: pour the sugar mixture over the pecans and stir them to coat with the sugar. Spray a large baking sheet with cooking spray and spread the coated pecans in an even layer.
<
Cooking Time and Temperature
Roast the sugared pecans in a 250˚ Fahrenheit oven for a full hour. Stir the nuts every 15 minutes. Don't be tempted to shorten the time. The full hour is needed to get the brown sugar to really crisp and turn into a candy coating.
Remove them from the oven and allow them to cool on the pan for 10-15 minutes before serving or storing.
Storage
Store the candied nuts in an airtight container or bag in the fridge for up to 4 weeks.
To make these last longer, freeze them in a freezer bag for up to 3 months!
PREP: Preheat the oven to 250˚F. Spray a cookie sheet with cooking spray and set aside.
MAKE SUGAR MIXTURE: In a small bowl, mix together the sugar, salt, cinnamon, and nutmeg.
COAT THE NUTS: In a medium bowl, whisk the egg white until it is foamy. Add the pecans and toss to coat in the egg mixture. Add the sugar mixture to the nuts and toss again to coat with the sugar.
BAKE: Spread the nuts in an even layer on the baking sheet and bake in the prepared oven for 60 minutes, stirring every 15 minutes. Allow to cool for 10 minutes before serving or transferring to a container to store.
The pecans only take a few minutes to cook. If you walk away or don't stir constantly they could burn. The nuts will be sticky at first before they cool. If the glazed pecans remain sticky after cooling, transfer the baking sheet to a 325ºF oven for 5-15 minutes, or until they harden.
Sugared pecans can be stored in an airtight container at room temperature for about 2 weeks, and maybe longer depending on the humidity level. You can also keep these in the freezer for a few months.
If you do, the sugar will sezzle, and you end up with an unpleasant grainy texture instead of a smooth shiny caramel. If that happens you need to start the oven. Remove from stovetop on time. The way to know it is time to remove these candied pecans on stovetop from heat is when the sugar has turned a golden color.
Pecans too sticky: If your nuts are still sticky after cooling, heat your oven to 325° F and bake for 5 to 10 minutes to help harden the candy coating.
The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts. How do you fix candied nuts that are too soft and sticky? You can place them back into the oven for 5 to 15 minutes or until they dry out more. They will continue to firm and dry out as they cool.
Storing. Candied pecans will keep tightly sealed in an airtight container for one to two weeks. They will keep for at least three weeks in an airtight container in the refrigerator and may be frozen for several months.
Answer: Absolutely!Freezing your pecans is the best way to store them. You can extend the shelf life of shelled pecans up to 2 years by freezing them. Just make sure that you put them in an air-tight, heavy duty freezer bag.
Be sure to keep it in a cool, dry place for immediate use. If you are wondering how long you can keep pecans in the refrigerator, the answer is: Refrigerating will extend and preserve the flavor for up to 6 months. If you want to store for the maximum amount of time, then freezing is an option as well.
If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons (I use a small cookie dough scoop) of pecan praline mixture onto the parchment paper-lined baking sheet.
Nuts with higher fat content, like walnuts and pecans can also go rancid after a few months if stored at too warm a temperature. If you notice that your nuts have taken on a noticeably bitter, sour flavor, they may have entered this unfortunate phase.
Store pecans in cool, dry places away from heat: Because pecans contain such a high amount of healthy, plant-based oils, they are prone to going rancid if they spend too long in warm temperatures.
Storage Instructions: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. Freezing Instructions: They freeze well in an air-tight container for up to two months. Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios.
Usually if the almonds are soft after candying it means that they weren't cooked for long enough. However, this recipe cooks all of the water out of the sugar syrup and then takes it a step further where the the sugar then re-caramelizes allowing the almonds to harden.
Pecans often contain excessive moisture when they first fall. The nuts should be dried before they are put in storage. Drying can usually be accomplished by placing the pecans in a shallow layer in a warm, dry area for two weeks. Adding fans and heat can speed drying.
Make sure they are properly spread out and not sticking together. Bake at 300 degrees F for 40-45 minutes. Make sure to toss everything with a spoon every 15 minutes. This is very important to allow even baking and prevent the nuts from sticking together.
"Essential nutrients like iron, protein, calcium, and zinc are better absorbed by the body when you soak the nuts. The water removes the phytic acid present in acids which causes indigestion. So, soaking nuts helps in digesting them properly and reaping the benefits of these nutrients.
If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. Wait for the moment when the center of your pecan pie gives you just a little jiggle, like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake.
Address: 55021 Usha Garden, North Larisa, DE 19209
Phone: +6812240846623
Job: Corporate Healthcare Strategist
Hobby: Singing, Listening to music, Rafting, LARPing, Gardening, Quilting, Rappelling
Introduction: My name is Foster Heidenreich CPA, I am a delightful, quaint, glorious, quaint, faithful, enchanting, fine person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
