This candied pecans recipe is addicting!
We love these little snacks on their own and they make a great crunchy addition on top of any of your favorite salads
As an added bonus these are easy to make, and you probably have most of the ingredients in your pantry
You can use pecans or pecan pieces but you can also substitute almonds or walnuts. Our favorite way to eat them is as salad add-ins like we do in our Arugula Beet Salad with Goat Cheese.
How to make extra or change the spice level:
This recipe is a guide but feel free to add or subtract any of the spices. Adjust the spiciness through the chili powder and the cayenne. If you want a warmer flavor just add more cinnamon and a bit more sugar. We’ve also tried adding curry powder to the mix for an interesting twist. You can get really creative on flavor combinations.
You can double or triple this recipe easily. To double just simply double everything. To triple you can just double the egg whites and triple the remaining ingredients. Just make sure everything is well coated.
These are perfect as a quick gift when packaged in a glass jar like we did in the picture below, or any sealable container. Be sure the jars or containers you use are airtight to keep them fresh.
Take them to a party and watch them disappear!
Ingredients for Easy Candied Nuts:
- Pecans – walnuts or almonds work very well too
- Egg white
- Spice Blend – chili powder, cayenne, cinnamon, cumin and sea salt
How to make Candied Pecans:
These sugared nuts are easy to make and here is a step by step:
- The pecans will cook at a low temperature of 300˚F, so that they don’t burn, so preheat your oven while you prepare the sugar and spice coating
- Grease your baking sheet with non-stick spray, brush the pan with oil, or use a piece of parchment paper (that is what we do for super easy clean up!)
- In a large bowl whisk the egg white until frothy
- Add the pecans and stir to coat thoroughly
- Combine all of the spices together in a small bowl. You can add or subtract any of these spices to suit your individual taste.
- Sprinkle the spice mixture on the pecans and stir until well coated
- Scatter the pecans in a single layer onto the prepared baking sheet
- Cook for about 30-40 minutes, depending on your oven.
- Be sure to check and stir them every 15 minutes. Shake the pan and stir each time you check on them.
- When they are done they will smell fragrant and be browned.
- Remove from the oven and let cool for about 5 minutes.
- Remove from the baking sheet and let cool on paper towels, fresh parchment or a large plate for at least 20 minutes in a single layer.
- NOTE: The nuts will become crunchy after completely cooled.
Serving and Storing Candied Pecans:
If you aren’t going to be eating your pecans right away you can keep them in a tightly sealed container for about 5 days. You can also seal them and keep them in the freezer so that they are ready for anytime you’ve made a fresh salad. They will keep in the freezer for about 3 months.
Perfect for topping salads:
Our favorite way to eat them is scattered over a favorite salad. They add so much added texture and flavor to any salad. These easy candied pecans are a key element in our Arugula Beet Salad and in our Fresh Peach Salad with Cumin Port Wine Vinaigrette.
Ready to make these or other nut recipes?
- Our Honey Roasted Cashews are a fan favorite!
- We like them sprinkled on top of our Arugula Beet Salad with Goat Cheese
- Our Strawberry Spinach Salad is the perfect place for these crunchy add-ons
Candied Pecans Recipe
- 8 ounces pecans
- 1 Tablespoon egg whites
- ⅓ cup sugar
- 2 tsp chili powder
- 2 tsp coarse sea salt
- 1 tsp cinnamon
- 1 tsp cayenne
- ½ tsp ground cumin
- Heat oven to 300°F. Spray a large rimmed baking sheet with non-stick spray, or line parchment paper.
- In a medium-sized bowl whisk the egg white until frothy. Add the pecans and sugar. Mix well.
- Combine all the spices in a small bowl. Sprinkle over the sugared pecan and mix until completely coated.
- Scatter pecans on a baking sheet in a single layer. Bake for about 40 minutes, stirring lightly every 15 minutes, until lightly brown and slightly crunchy.
- Let cool for a few minutes and serve, or store in an airtight container for up to 5 days.
- No pecans on hand – sub in walnuts!