Candied Pecans Recipe -
Candied Pecans  Recipe

Candied Pecans

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"You can't eat just one. Crunchy, sweet, salty, and AMAZING!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Mix sugar, cinnamon, and salt together in a bowl.
  3. Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
  4. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2013

I've made this recipe at least 10 times and I absolutely love it! People I've made them for can't get over how good they are! A friend told me they are WAY better than any candied nuts she's bought at stores/festivals, etc. For a pound of nuts, I only use 1/3 C of sugar as I don't believe in using much sugar in anything. They are PLENTY sweet with that amount! I also add a t. of vanilla extract to the wet mix! YUM!!!!! I've never tried walnuts but I am right now...they are currently baking. Will let you all know how it turns out!

Most Helpful Critical Review
Sep 26, 2013

The recipe and directions are overall great. I recommend either omitting the salt all together or decrease the amount to 1/4 teaspoon. An entire teaspoon makes this treat more salty than sweet. I also replaced the water with a teaspoon of vanilla. I never understood the use of water when you can replace it with flavor. And I still had plenty of wet mix to coat the pound of pecans.

Feb 10, 2013

I thought these were very good with the sugar reduced A LOT. 1 Cup sugar for a pound of nuts just seemed like to much to me. I used just a bit less than 1/3 cup sugar and it was more than enough.

Apr 23, 2013

Sooo good! I also reduced the sugar to 1/2 cup and they were lightly sweet and perfect for us! Will make them often, specially to add to couple spinach and goat cheese salads that we like from this site, mmmmm!

Jun 12, 2013

It was DELICIOUS! I changed some things, though. Instead of water, I used vanilla extract. I also lowered the sugar amount to 2/3 cup-- 1/3 being regular white sugar and the other 1/3 brown sugar. The first time I did this, I didn't lower the salt amount, and it tasted like a salty-sweet snack. They were delicious! This time, I'm lowering it to maybe half a teaspoon for a sweeter taste. You can't go wrong with this recipe!

Dec 05, 2014

Everyone at work raves about how delicious these are! I double the batch using 2 pounds of pecans, 2 tsp of cinnamon and 2 egg whites, but then I make some changes: I replace the water with 2 tablespoons of vanilla, I also cut the sugar to 2/3 cup and only use 1.5 teaspoon of salt. My co-workers beg me to bring these in when we do our monthly pitch-in lunches.

Sep 27, 2013

This is a great and simple recipe! I read all the reviews first to see what people did different, and I did them all plus my own twist. First I reduced the sugar to only 1/2 cup, and added honey! Replaced the water with vanilla, same amount of cinnamon, a dash of water,NO SALT but what I did different is instead of mixing the sugar mix separate i just added it in when the pecans were coated with the egg mix. Then to give it a good twist for the adults I added a cap full of whiskey and vodka. Such a great snack for everyone, naturally for children leave out the alcohol but still a great snack. Believe me by adding the alcohol gives it a different sweet taste, can't wait to do this again!

Jun 02, 2014

As is, this recipe makes a delicious candied nut. There's no need to change anything -- the amount of sugar and salt are perfect. But if you want to kick it up a couple of notches, here are a few suggestions: - As mentioned before, replace the water with vanilla. - Add 1/2 teaspoon of cayenne pepper to the sugar/cinnamon mixture. The unexpected heat makes people go crazy for them! - After you mix the nuts in with the egg mixture, remove them from it using a slotted spoon and then toss them into the sugar mixture. All of the excess egg is not necessary. BTW, this recipe works with mixed nuts, as well, but pecans are best. Enjoy!


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  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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