The Candied Pecans are made without egg whites, and the recipe requires only a handful of ingredients. The recipe is not only easy but highly versatile, and you can customize it to your taste. Jump to:About Candied PecansWhy You Will Love Candied PecansIngredientsHow To Make Candied PecansStoring SuggestionsVariationsHow To Use Candied PecansHelpful TipsMore Nut RecipesRecipe Card
About Candied Pecans
These candied pecans are easy to make with a few ingredients. Pecans are toasted in the oven, and the recipe does not require egg whites. Instead, I used oil and water to coat each pecan well with the sugar mixture. Candied Pecans are sweet, highly addictive, crunchy, and nutritious. They are great for parties, munching, or as an edible gift to loved ones! The pecans are sweet and highly flavorful, with maple syrup, sea salt, and cayenne pepper. The recipe is highly customizable, and you can add sugar and spices of your choice. If you like cinnamon sugar pecans, add a teaspoon of ground cinnamon. If you do not prefer heat, skip adding cayenne pepper. These candied pecans are great for salad toppings and desserts. They can be mixed with yogurt and oatmeal and added to ice cream for a crunch.
Ingredients
Pecans: Use the raw pecan halves and do not use pre-toasted pecans. Also, do not use the rancid pecan halves; before starting the recipe, taste a couple of pecans to make sure. Sugar: I have used cane sugar and granulated sugar. But you can use only cane sugar or only granulated sugar. Or, use light or dark brown sugar instead of cane sugar. Maple Syrup: I love adding maple syrup for deep flavor. However, it is optional, and you can skip it. Oil: If you like a buttery flavor, use unsalted melted butter instead of oil. Water: Water helps coat the sugar mixture evenly with pecans. Sea Salt: Salt balances the sweetness of candied pecans beautifully. Cayenne Pepper: I love the kick of spice in my crunchy candied pecans. However, you can skip it or use red chili powder for a hint of spiciness.
How To Make Candied Pecans
Preheat oven to 300°F (150°C). Line the rimmed cookie or baking sheet with parchment paper or a silicone mat. In a medium mixing bowl, take pecan halves.
Then add cane sugar, granulated sugar, maple syrup, oil, water, salt, and cayenne pepper. Toss well until pecans are entirely coated with the sugar mixture.
Spread them in a single layer on the prepared baking sheet.
Bake the pecans for 10 minutes, remove them from the oven, stir the nuts, and shuffle them around. Place the pecans back in the oven and continue baking for another 12-15 minutes or until they are crunchy and golden brown. Keep an eye on the oven after 15 minutes to ensure that pecans are perfectly roasted and not burned. Remove from the oven and let them cool completely in the pan.
Once cooled, sprinkle granulated sugar and toss well to coat.
More Nut Recipes
Recipe Card
Cinnamon: Add a teaspoon of ground cinnamon for cinnamon sugar pecans. Ground Spices: For more flavor, add ground spices such as cloves, nutmeg, ginger, or pumpkin spice. You can also add more spices, such as garam masala or curry powder. Black Pepper: Add freshly ground black pepper for more kick and flavor. Butter: Adding melted unsalted butter will enhance the flavor of candied pecans. Sugar: You can use light or dark brown sugar instead of cane sugar. If you do not have any of them, you can use 3 tablespoon of granulated sugar instead. Maple Syrup: It provides a nice flavor to the candied pecans, but if you do not have it, skip it and add an extra tablespoon of granulated sugar. Oil: I have used sunflower oil; you can use any neutral-flavored oil. Salt: I have used fine-grain sea salt, but you can also use flaky sea salt, kosher salt, or table salt. Please note that you will have to adjust the quantity of salt depending on which one you are using. Cayenne Pepper: Adjust the amount of cayenne pepper to your taste preference. You can use red chili powder instead of cayenne pepper. Skip cayenne pepper if you dislike candied pecans with a hint of spice.
