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READY IN 25 mins

Candy Coated Pecans

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"These have become favorites of almost everyone who has tried them." — Jan

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Original recipe makes 10 to 12 servings Change Servings

1 egg white
1/2 cup packed brown sugar

1 dash vanilla extract
4 cups pecans

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Directions

Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
Bake until browned, approximately 10 to 15 minutes.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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After reading all the prior reviews I made a few adjustments. This is a fantastic recipe, I just adjusted it to fit our taste. I upped the oven temperature to 300. I doubeled the coating. I baked them for the maxium time noted. I then took them out and stirred them up. I used cinn/sugae and sprinkeled it generousally all ove the nuts and stirred again. I then put them back in the oven until the were no longer shiny. They came out just like the nuts in the mall. Crunchy, slightly sweet and impossible to keep you hands off of!

—Carolynanne

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Most Helpful Critical Review

Jan 25, 2004

These taste pretty good, but look terrible. Did I do something wrong? The coating is a funny tan color, and the pecans are all puffy and oddly shaped. They don't really have a pecan shape anymore. I'd hoped to use these as a garnish on a cheesecake, but they just don't look very appetizing. I would make these again if they were just for me to snack on, but I wouldn't serve them to anyone else.

—SALLYCAT

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323 Ratings

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Jan 25, 2004

This is a good recipe (I added about 1/2 tsp cinammon to it - yummy!) but you really have to do what it says. The eggwhite must really be STIFF. If it isn't the nuts will be soggy and stick together. In order not to add anymore moisture, I used Reynolds Release foil and ditched the PAM spray. Even still, I found they needed to be baked longer (maybe 1/2 hour total)and that as they were cooling, I had to turn them to get them dry all around. They stored nicely for almost a month in a ziplock bag. They were the perfect addition to my Citrus Splash Salad! These will be trotted out in my house again at Christmas time for sure!

—Jo-Lynn

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Mar 11, 2003

I was impressed at how easy these were to make. I wish I had read all the reviews first, so I would have added some cinnamon, but they were still good. The only difference is that I used parchment paper instead of wax paper and I did not spray it. They did not stick at all. Thanks for a very easy and tasty treat.

—DEBORAH

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Jan 25, 2004

I made these last year after reading everyone's comments. What a hit! I adapted the recipe by doubling all the coating ingredients for the 4 cups of pecans; I also added 1 tsp honey and about 1 TBSP cinnamon to mixture. Then after laying out on baking sheet, I heavily sprinkley mixed cinnamon sugar over them. I did bake about 40 minutes and cooled on racks. They were such a hit last year, I'm making 24 cups of nuts, pecans and almonds this year.

—PATANDGUS

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Jan 25, 2004

This recipe was excellent. I made them to give as Christmas gifts for extras at our usual family gathering. My husband almost wouldn't let me give them away. I altered the recipe slightly...I doubled the ingredients except for the egg white, added 1 Tbsp. of cinnamon, 1 tsp. honey, and sprinkled them with cinnamon sugar before baking. I also baked mine for about 25-30 minutes. *NOTE* It doesn't matter if you spray the wax paper with cooking spray...they still stick. As soon as they are done remove them from the wax paper, or you will be picking it off the back of the hard candy.

—J. Alexander

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Sep 17, 2006

These are just like store bought candied pecans! I had to cook mine much longer (I eventually turned up the oven to 350), but they came out perfectly. Thank you for the recipe!

—RWLEVINSON

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Jul 02, 2006

With the following changes, I found these to be addicting: Doubled the coating (or half the amt. of nuts),add cinnamon and xtra vanilla. I also found this took longer to cook-ALSO don't forget to greese the wax paper, that makes a huge difference!

—natsmom

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Nutrition

Calories
342 kcal
17%

Carbohydrates
16.8 g
5%

Cholesterol
0 mg
0%

Fat
31.1 g
48%

Fiber
4.1 g
17%

Protein
4.3 g
9%

Sodium
9 mg
< 1%

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

Nutritional Information

Candy Coated Pecans

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 342
Calories from Fat: 280

% Daily Value *
Total Fat 31.1g 48 %
Saturated Fat 2.7g 13 %
Cholesterol 0mg 0 %
Sodium 9mg < 1 %
Potassium 197mg 6 %
Total Carbohydrates 16.8g 5 %
Dietary Fiber 4.1g 17 %
Protein 4.3g 9 %
Sugars 12.4g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 5 %
Iron 12 %
Thiamin 29 %
Niacin 10 %
Vitamin B6 6 %
Magnesium 19 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.