Cinnamon Candied Pecans
These easy Cinnamon Candied Pecans make a big batch that's perfect for holiday parties or gifting. They're sweet, crunchy, and oven roasted!
INGREDIENTS
- 6 cups pecan halves
- 2 egg whites
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 ½ tablespoons ground cinnamon
- 1 teaspoon salt
- ⅛ teaspoon ground nutmeg
INSTRUCTIONS
- Preheat oven to 300 °F and prepare a baking sheet with parchment paper.
- In a large bowl, whisk together the egg whites, water, and vanilla extract until frothy. Add the pecan halves and toss until they're well coated.
- In another small bowl, whisk together the granulated sugar, brown sugar, ground cinnamon, salt, and ground nutmeg. Add to the pecans and toss again.
- Pour coated pecans onto the baking sheet and spread out into an even layer. Bake for 30 to 40 minutes, and stir to re-coat every 10 minutes. Remove from the oven and allow to cool completely before storing or serving.
RECIPE NOTES
- Mix it up and use mixed nuts (which I frequently do). Instead use 3 cups of pecans, 1 cup of almonds, 1 cup of walnuts, and 1 cup of cashews.
STORING AND GIFTING INFORMATION
- Store at room temperature in a jar, sealable bag, or storage container for up to 10 days.
- For prolonged storage add them to a jar, seal with a hand-held vacuum sealer, and they'll stay fresh up to 3 weeks.
- When gifting, make them no more than 2 to 3 days before you plan on gifting them (unless vacuum sealing in a jar).
- When making ahead, make them no more than 2 to 3 days before you plan on serving them.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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