Candied Pecans

These Holiday Candied Pecans are the perfect blend of sweet and spicy, making them an irresistible treat for festive gatherings or as a homemade gift. With a crispy, sugary coating and a hint of cinnamon, these pecans are sure to become a holiday favorite!

Every time I visit Manhattan during the holidays, the smell of roasting chestnuts fills the air! You can’t walk anywhere without that amazing warm smell. It pulls me in every time. The holidays just aren’t the same without it, don’t you agree? But, honestly, they never taste as good as they smell—I am disappointed every time I get them! Sorry, street vendors, but it’s true.

I know this recipe isn’t about chestnuts, but that’s what I think of when I make these. The difference is these candied pecans taste even better than they smell, with just the right mix of sweet, spicy, and crunchy. Trust me, once you try these, you’ll forget all about those disappointing chestnuts.

I’ve tweaked this recipe over the years to get it just right. The secret to the perfect candied pecan lies in the balance of sweetness and spice, and this recipe hits the mark every time.

Ingredients:

• Egg Whites: These help the sugar mixture adhere to the pecans, creating a crispy coating.
• Water: Used to whip with the egg whites to achieve a frothy consistency.
• Pecans: The main ingredient – you can also use almonds, walnuts or cashews.
• Sugar: Provides the sweetness and helps create the candied coating.
• Salt: Balances the sweetness and enhances flavor.
• Cinnamon: Adds warmth and a classic holiday spice note.

How to Make Candied Pecans:

Making candied pecans is a straightforward process, but there are a few key steps to ensure they turn out perfectly.

• Preheat the oven to 250°F (120°C) and lining your baking sheets with parchment paper or a Silpat.
• Whip the egg whites and water until frothy—this helps the sugar mixture stick to the pecans and creates a crispy coating.
• Combine the sugar, salt, and ground cinnamon in a bowl.
• Add the pecans to the egg white mixture, making sure they’re thoroughly coated, then transfer them to the sugar mixture and toss until evenly coated.
• Spread the coated pecans in a single layer on the baking sheets. Bake for about an hour, stirring every 15 minutes to ensure even cooking and prevent clumping.

One common mistake is not stirring frequently enough, which can cause uneven coating and potential burning. Also, be sure to cool the pecans completely before storing them, as they’ll continue to crisp up as they cool.

Tips for Perfect Candied Pecans:

• Consistency is Key: Make sure to stir the pecans every 15 minutes while baking to ensure they cook evenly and don’t clump together.
• Use Fresh Pecans: Fresh pecans will yield the best flavor and texture. If your pecans have been sitting around for a while, give them a quick toast in the oven before starting the recipe.
• Adjust the Spice: If you prefer a spicier kick, add a pinch of cayenne pepper to the sugar mixture.

Storage Tips:

• Room Temperature: Store the candied pecans in an airtight container at room temperature for up to two weeks.
• Freezing: For longer storage, you can freeze them. Place the pecans in a freezer-safe bag or container, and they’ll keep for up to three months. Just make sure to thaw them at room temperature before serving.

MORE HOLIDAY GOODIES:

• Turkey and Brie Cranberry Bites: These bites top crispy crackers with turkey, brie, and cranberry sauce—simple and tasty for any gathering.
• Orange Pecan Cake: This cake mixes zesty orange and crunchy pecans for a sweet treat that’s perfect for any occasion.

CANDIED PECAN RECIPE
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