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Candied pecans with egg white

Candied Pecans Recipe With Egg White

Crunchy, cinnamon-sweet candied pecans coated with frothy egg white and baked until crisp. An easy homemade snack that also works well for salads, desserts, cheese boards, and gifting.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups raw pecan halves
  • 1 large egg white
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Method
 

  1. Preheat the oven to 300°F (150°C).
  2. Line a large baking sheet with parchment paper.
  3. In a small bowl, mix the granulated sugar, brown sugar, cinnamon, and salt until combined.
  4. In a large bowl, whisk the egg white, water, and vanilla extract until foamy and frothy.
  5. Add the pecans to the egg white mixture and toss until every pecan is lightly coated.
  6. Add the cinnamon-sugar mixture and toss again until the pecans are evenly covered.
  7. Spread the coated pecans in a single layer on the prepared baking sheet.
  8. Bake for 40–45 minutes, stirring about every 15 minutes so the coating dries and bakes evenly.
  9. Remove from the oven and allow the pecans to cool completely on the baking sheet before serving or storing.

Notes

Use raw, unsalted pecan halves for the best results.
Whisk the egg white only until frothy; stiff peaks are not needed.
Keep the pecans in a single layer while baking.
Do not judge the final texture while the pecans are hot. The coating becomes much crispier after the pecans cool completely.
If the pecans remain sticky after cooling, return them to the oven for a few additional minutes, then cool again.