Easy Candied Pecans Recipe

Introduction

These easy candied pecans are a delightful sweet and crunchy snack that you can make at home with minimal effort. Whether you prefer oven-baked or slow-cooked, this recipe offers two simple methods to create perfectly coated pecans every time.

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 16 ounces unsalted pecan halves (about 4 cups)
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1 teaspoon water
• 1 cup granulated sugar (for crock-pot method)
• 1 cup brown sugar (for crock-pot method)
• 1 tablespoon cinnamon (for crock-pot method)
• 1 teaspoon ground cloves (for crock-pot method)
• 3 egg whites (for crock-pot method)
• 2 tablespoons vanilla extract (for crock-pot method)
• 6 cups pecan halves (for crock-pot method)

Instructions

1. Step 1: Preheat your oven to 300°F (150°C). Line a large baking sheet with a baking mat or parchment paper and set it aside.
2. Step 2: In a small bowl, whisk together 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 tablespoon cinnamon, and 1 teaspoon salt until combined. Set aside.
3. Step 3: In a large bowl, whisk the egg white, vanilla extract, and water until frothy. Add the 16 ounces of pecan halves and stir gently until well coated.
4. Step 4: Add the sugar and cinnamon mixture to the pecans and toss until all the nuts are evenly coated.
5. Step 5: Spread the pecans in a single layer on the prepared baking sheet. Bake for about 40 minutes, stirring every 10 minutes to prevent burning and ensure even coating. The sugar will harden as the pecans bake.
6. Step 6: Remove the pecans from the oven and let them cool completely on the baking sheet. Once cool, store them in an airtight container.
7. Step 7 (Crock-Pot Method): In a medium bowl, whisk 3 egg whites and 2 tablespoons vanilla extract until fluffy and frothy (about 1-2 minutes). Place 6 cups of pecans in a large bowl and pour the egg white mixture over them, tossing to coat evenly.
8. Step 8: Transfer the coated pecans to your crock-pot. Sprinkle 1 teaspoon ground cloves, 1 tablespoon cinnamon, 1 teaspoon salt, 1 cup white sugar, and 1 cup brown sugar over the pecans. Stir well to combine.
9. Step 9: Cover the crock-pot and cook on low for 2 to 2 ½ hours, stirring every 20-30 minutes to prevent burning and ensure even cooking. The pecans are done when they are hard to stir and the sugar has crystallized.
10. Step 10: Line a large baking sheet or flat surface with parchment paper. Spread the cooked pecans out and let them rest for about 3 hours until completely cooled and hardened.

Tips & Variations

• For a spicy twist, add a pinch of cayenne pepper to the sugar mixture.
• Use maple syrup instead of vanilla extract for a different aroma and flavor.
• If you prefer a softer coating, reduce the baking time slightly, but watch carefully to avoid undercooked sugar.
• Swap pecans for walnuts or almonds for a new variation.

Storage

Store candied pecans in an airtight container at room temperature for up to one month. Keep them away from moisture to maintain their crispness. To refresh slightly stale pecans, warm them in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pecans instead of unsalted?

It’s best to use unsalted pecans to control the saltiness in the recipe. If you only have salted pecans, reduce or omit the added salt in the sugar mixture to avoid oversalting.

How do I prevent the sugar from burning?

Stir the pecans frequently during baking or crock-pot cooking to ensure even heat distribution. Also, cook at the recommended low temperature and keep an eye on them near the end of the cooking time.

Easy Candied Pecans Recipe

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★★★★★

4.7 from 150 reviews

This Easy Candied Pecans recipe offers two simple methods—oven and crock-pot—to create perfectly sweet, crunchy, and spiced pecans. These candied treats are ideal for snacking, topping salads, or adding a flavorful crunch to desserts. The combination of sugar, cinnamon, and vanilla delivers a warm, rich taste, while the slow cooking or baking ensures the pecans are coated evenly with a delightful candy glaze.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 40 minutes (oven) / 2.5 hours (crock-pot)
• Total Time: 50 minutes (oven) / 2 hours 40 minutes (crock-pot, including resting)
• Yield: About 4 cups candied pecans (oven) or 6 cups (crock-pot) 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oven Method Ingredients

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 16 ounces unsalted pecan halves (about 4 cups)
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1 teaspoon water

Crock-Pot Method Ingredients

• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 3 egg whites
• 2 tablespoons vanilla extract
• 6 cups pecan halves

Instructions

1. Preheat Oven: Preheat your oven to 300 degrees Fahrenheit. Line a large baking sheet with a baking mat or parchment paper and set it aside.
2. Mix Dry Ingredients (Oven): In a small mixing bowl, whisk together the granulated sugar, light brown sugar, ground cinnamon, and salt until well combined. Set this mixture aside.
3. Prepare Egg Mixture (Oven): In a large mixing bowl, whisk the egg white, vanilla extract, and water until frothy. Add the pecans and gently fold to ensure they are evenly coated with the egg mixture.
4. Coat Pecans (Oven): Add the sugar and cinnamon mixture to the pecans and toss until all the pecans are thoroughly coated.
5. Bake Pecans: Spread the coated pecans in a single layer on the prepared baking sheet. Bake for approximately 40 minutes, stirring every 10 minutes to ensure even cooking. The sugar will harden into a candy coating on the pecans.
6. Cool Pecans: Remove the pecans from the oven and allow them to cool completely on the baking sheet. Once cooled, store in an airtight container for up to one month.
7. Prepare Egg Mixture (Crock-Pot): In a medium mixing bowl, whisk or beat three egg whites with two tablespoons of vanilla extract until fluffy and frothy, about 1-2 minutes.
8. Coat Pecans (Crock-Pot): Place six cups of pecan halves in a medium mixing bowl. Pour the egg white mixture over the pecans and toss until fully coated.
9. Add Spices and Sugar (Crock-Pot): Transfer the coated pecans to the crockpot. Sprinkle with ground cloves, cinnamon, salt, granulated sugar, and brown sugar. Stir thoroughly to evenly coat all the pecans.
10. Cook Pecans: Cover and cook on low heat for 2 to 2 ½ hours. Stir the pecans every 20-30 minutes to prevent burning and ensure even cooking. The pecans are done when they become hard to stir and are coated with a hardened sugar glaze.
11. Cool and Rest (Crock-Pot): Line a large baking sheet or a clean flat surface with parchment paper. Spread the cooked pecans over the parchment and let them rest for about 3 hours or until completely cool and crisp.

Notes

• Stirring every 10 minutes during baking prevents the pecans from burning and helps to coat them evenly.
• Ensure pecans are completely cool before storing to maintain crispness.
• The crock-pot method is great for hands-off preparation and yields a slightly different texture compared to baking.
• Store candied pecans in an airtight container to keep them fresh for up to one month.
• You can adjust the spices like cinnamon and cloves to your preference for more or less intensity.
• For a nut-free alternative, consider using seeds like pumpkin or sunflower seeds with a similar coating.

Keywords: candied pecans, easy pecans recipe, spiced pecans, sweet pecans, holiday snack, baked pecans, crock-pot pecans