Candied Pecans (Egg White Method)
Crunchy egg white candied pecans made with simple pantry ingredients. Lightly sweet, evenly coated, and baked until perfectly crisp — great for snacking, gifting, or topping salads.
Servings 7 60 g bags
Ingredients
- 400 g raw pecan halves 4 cups
- 1 large egg white ≈30 g
- 150 g white sugar ¾ cup
- 2.5 g cinnamon 1 teaspoon
- 1.5 g salt ¼ teaspoon
- 1 teaspoon vanilla extract 5 ml
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the egg white until frothy but not stiff.1 large egg white
- Add sugar, cinnamon, salt, and vanilla directly to the frothy egg white. Whisk until evenly combined.150 g white sugar, 2.5 g cinnamon, 1.5 g salt, 1 teaspoon vanilla extract
- Add the pecans and stir until all the pecans are fully coated.400 g raw pecan halves
- Spread pecans in an even layer on the prepared baking sheet.
- Bake for 45–50 minutes, stirring every 15 minutes, until dry and lightly golden.
- Remove from oven and cool completely. Pecans will crisp as they cool.
Notes
Use white sugar for best crunch
Pecans may feel soft when warm — they crisp once cooled
Stirring during baking prevents clumping
Store in an airtight container at room temperature for up to 2 weeks
Pecans may feel soft when warm — they crisp once cooled
Stirring during baking prevents clumping
Store in an airtight container at room temperature for up to 2 weeks