Cinnamon Sugar Candied Pecans
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Snacks A classic and addictive recipe for crunchy, sweet, and spiced candied pecans. These are perfect for snacking, gifting, or adding a delightful crunch to salads.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 45 mins | None | Approx. 3 cups |
🔪 Key Equipment
- medium bowl
- large zip-top bag
- shallow baking pan
- spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Egg White | large |
| 1 Tablespoon | Water | cold |
| 1 Cup | Sugar | granulated |
| 1 Teaspoon | Cinnamon | ground |
| 1 Teaspoon | Salt | fine |
| 1 (10 Ounce) Package | Pecans | raw |
Instructions
Step 1: Preparation and Coating
- Preheat your oven to 300°F (150°C) and prepare a shallow baking pan.
- In a medium bowl, beat the 1 egg white and 1 tablespoon water together until the mixture is light and frothy.
- In a separate bowl or large zip-top bag, combine the 1 cup sugar, 1 teaspoon cinnamon, and 1 teaspoon salt.
- Add the 10 ounce package pecans to the egg white mixture and toss until thoroughly coated.
- Transfer the coated nuts into the sugar mixture and toss until they are evenly covered in the spice blend.
Step 2: Baking and Cooling
- Spread the pecans in a single layer across your prepared baking pan.
- Bake for 45 minutes, ensuring you stir the nuts every 15 minutes to prevent burning and achieve a golden brown, fragrant finish.
- Remove from the oven and let cool completely; the pecans will become crisp as they reach room temperature.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to two weeks, or freeze for up to three months.
Original Recipe Scan
