These delicious candied pecans recipe has a sweet crunch and a touch of cinnamon. They’re perfect for holiday gifts or party snacks!
Easy Candied Pecans
Now that the weather is getting colder, I am getting so excited about all of my favorite holiday activities and traditions! One of my family’s traditions is to visit the most adorable German Christmas market down the road from our house. We love to load up our basket with fresh homemade gingerbread, German candies, and (best of all) warm candied nuts. They smell like heaven, and the smell spreads all through the market and draws everyone in.
A few years ago, I learned how to make my own candied nuts at home, and I love to make a big batch every Christmas, and share them with friends and family. They’re sturdy and last a long time, so they’re easy to package up and send to family far away. They’re also addictingly delicious to munch on, so they’re a favorite to bring to holiday parties!
Tips For Making Candied Pecans
- It’s definitely important to remember to stir the nuts every 15-20 minutes or so, to prevent them burning to the pan or sticking to each other too much. Stirring them helps them all get a nice even coating.
- The pecans will be sticky right when they come out of the oven, but they’ll harden as they cool and get a nice crunch.
How To Store Candied Pecans
- Once they are completely cooled, it’s important to keep them in an airtight container to keep the moisture out and maintain their freshness.
- Mine have lasted as long as a month in an airtight container with no problems. They’re so delicious that it’s hard to keep them around for long, though!
- If you store them in the freezer in an airtight container, they should last at least 2 months.
Tools Used To Make Candied Pecans
- Your favorite baking sheet
- These are my favorite baking mats because they are dishwasher safe
- A medium mixing bowl and a whisk
More Delicious Snack Ideas
How To Make Candied Pecans
Candied Pecans Recipe
- 4 cups unsalted pecans
- 1 egg white
- 1 tablespoon water
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- pinch of cayenne pepper optional
Preheat the oven to 250. Line a baking sheet with parchment or a silicone liner and set aside.
In a medium bowl, whisk together the egg white and water.
Add the pecans to the bowl and toss to coat with the egg white mixture.
Add the brown sugar, cinnamon, and cayenne, and toss until combined.
Spread the pecans out in an even layer on the prepared baking sheet.
Bake for 1 hour, stirring every fifteen minutes.
Let cool, then store in an airtight container.