These candied pecans are sweet, toasty and baked to perfection with sweet notes of cinnamon, brown sugar and a nice kick of cayenne. These are perfect for snacking, salad toppings and make a great gift!
Sweet, Spicy, Salty Candied Pecans
Chef Stephanie Banyas
4 cups
5 minutes
30 minutes
American
Snack
These candied pecans are sweet, toasty and baked to perfection with sweet notes of cinnamon, brown sugar and a nice kick of cayenne. These are perfect for snacking, salad toppings and make a great gift!
Ingredients
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Baking Sheet
Mixing Bowl
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½ cup pure cane sugar
½ cup packed light brown sugar
1 tbsp ground cinnamon
1 teaspoon fine sea salt
1/8 tsp (or more if you like spice) cayenne pepper, or favorite spice
12 ounces (about 3 - 3 ½ cups) raw pecan halves (or any mixture of raw nuts)
1 egg white, whisked until frothy
Directions
Heat oven to 300°F. Line a half sheet pan with parchment paper.
Put the granulated sugar, brown sugar, ground cinnamon, salt and cayenne to small mixing bowl and whisk until evenly combined.
In a separate large mixing bowl add the pecans and whisked egg white and gently toss until the pecans are evenly coated. Add in the sugar mixture and gently toss until the pecans are evenly coated.
Spread the pecans out in a single even layer on the baking sheet. Bake for about 12 minutes, then remove the nuts and give them a brief stir. Bake for 15 minutes more or until the pecans are fragrant and the sugar coating is cooked. (Note that the sugar coating will continue to harden and dry once the pecans are out of the oven.)
Transfer the baking sheet to baking rack and let the pecans cool to room temperature. Serve and enjoy immediately or transfer the pecans to a sealed container to store at room temperature for up to 2 weeks.