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Cinnamon Sugar Candied Pecans Recipe

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4.4 from 15 reviews

These Cinnamon Sugar Pecans are a deliciously sweet and crunchy snack, perfect for gifting, topping salads, or enjoying on their own. Coated with a mixture of cinnamon, sugar, and vanilla, then slow-baked to perfection, they offer a warm, aromatic flavor with a delightful crunch.

Ingredients

Wet Ingredients

  • 1 egg white
  • 1 Tablespoon pure vanilla flavoring

Dry Ingredients

  • 4-5 cups pecan halves
  • 1 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 250 degrees F (120 degrees C). Grease a large baking sheet thoroughly—do not use parchment paper or foil as the pecans need to bake directly on the greased surface.
  2. Combine Dry Ingredients: In a small bowl, mix together the granulated sugar, fine sea salt, and ground cinnamon. Set this mixture aside for later use.
  3. Whip Egg White and Vanilla: In a large mixing bowl, whisk the egg white and pure vanilla flavoring until frothy. This can be done by hand or with a handheld mixer and should take about 1 minute.
  4. Coat Pecans: Add pecans to the whipped egg white mixture one cup at a time, stirring thoroughly to coat each batch evenly. The total amount may vary slightly depending on the size of the egg white, so ensure all pecans are well coated before adding more.
  5. Add Cinnamon Sugar Mix: Sprinkle the prepared cinnamon sugar mixture over the coated pecans. Stir gently but thoroughly to distribute evenly, scraping any leftover mixture from the bowl’s sides and bottom back into the nuts for full flavor coverage.
  6. Spread on Baking Sheet: Spread the coated pecans evenly across the greased baking sheet to ensure even baking.
  7. Bake Slowly: Bake the pecans at 250 degrees F for 1 hour, stirring every 15 minutes to prevent burning and to coat the nuts evenly. You will stir approximately 3 times during the baking process.
  8. Cool and Store: Remove the pecans from the oven and let them cool completely. Once cooled, store them in an airtight container at room temperature or freeze to maintain freshness.

Notes

  • Do not use parchment paper or foil on the baking sheet; pecans should bake directly on the greased pan.
  • Stirring the pecans every 15 minutes is crucial to avoid burning and ensure even coating.
  • You may adjust the amount of pecans slightly depending on how well they coat with the egg white mixture.
  • Store in an airtight container to keep pecans fresh and crunchy for longer.

Find it online: https://yumntasty.com/cinnamon-sugar-candied-pecans-recipe/