Get ready to make a double batch of these Candied Pecans. They are that good, and easy to make, so why not make a triple batch?
I use these Candied Pecans in my cakes and pancakes but they are also great all on their own. Just try not to eat them all in one sitting.
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Adapted from The Cake Book
Candied Pecans
Yield:
1 1/2 cups
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Baked Candied Pecans, made with egg white and sugar. Perfect for snacking or garnishing baked goods.
Ingredients
SPECIAL TOOLS
- Rimmed half sized baking sheet
- Silicone baking mat or parchment paper
PECANS
- 1 large egg white
- 1 ½ cups halved pecans
- 2 tablespoons sugar
Instructions
- Adjust an oven rack to the center of the oven and heat oven to 325 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Place egg white in a medium bowl and add pecans. Stir to coat. Sprinkle sugar over nuts and toss to coat.
- Spread the pecans in an even layer on the prepared baking sheet and bake for 20 to 25 minutes, stirring twice while baking. Cool completely and store in an airtight container at room temperature for up to 1 week.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 29gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 47mgSodium: 18mgCarbohydrates: 12gFiber: 4gSugar: 8gProtein: 5g
*Nutrition information is an estimate and will vary.*
Amy says
Hi Mary. I love candied pecans. The smell of them baking in the oven is insanely divine! Thanks for the recipe 🙂
Mary says
You're welcome! Thanks for stopping by Amy!