It would not be Christmas if I did not make many, many batches of Candied Pecans. This recipe is one of the easiest food gifts there is to make for someone. I started making them every year for my sister-in-law Paige, but once people had a few, they were asking for me to make them some too. Now, I make this recipe about 6 batches of pecans and wrap them up in these cute bags and deliver them along with Patty’s Whiskey Cake to neighbors, teachers, and friends.
I love the combination of sweet and salty, and these are just that. These are great to snack on alone, but are also great on a cheese tray, or tossed in a salad. You can also change the spices in the mixture to suit your tastes. I make a curried version for my Spinach Salad with Curried Pecans, Blue Cheese and Apples. These nuts would be great in that salad as well if you some leftover. These will keep for about 10 days in an airtight container. I have never had a batch sit around that long though. They are usually gone as soon as they make it into a jar.
1 egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups raw shelled pecans
In a large bowl, whisk the egg white until light and foamy. A drop or two of water helps break up the egg whites, making them easier to whisk.
Add the sugar, spices, and salt to the bowl.
Whisk until incorporated.
Add the nuts to the bowl and coat them completely in the egg white mixture.
Spread the pecans evenly onto a parchment or tin foil lined baking sheet. Put in a preheated 300 degree oven.
Bake for about 30 minutes. Every few minutes turn the nuts in the pan. They will be done when they are dry and the nuts are toasted and brown.
While they are still warm, I like to give them an extra sprinkle of salt. You do not have to though. Let the pecans cool completely before you package them.
Candied Pecans
Candied Pecans - I make huge batches of these every Christmas and give away as gifts. I save plenty for myself too, they are sweet, salty, and perfectly spiced.
Ingredients
- 1 egg white
- 1/2 cup sugar
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups raw shelled pecans
Instructions
- In a large bowl, whisk the egg white until light and foamy. A drop or two of water helps break up the egg whites, making them easier to whisk.
- Add the sugar, spices, and salt to the bowl.
- Whisk until incorporated.
- Add the nuts to the bowl and coat them completely in the egg white mixture.
- Spread the pecans evenly onto a parchment or tin foil lined baking sheet. Put in a preheated 300 degree oven.
- Bake for about 30 minutes. Every few minutes turn the nuts in the pan. They will be done when they are dry and the nuts are toasted and brown.
- While they are still warm, I like to give them an extra sprinkle of salt. You do not have to though. Let the pecans cool completely before you package them.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
This Post Has 22 Comments
MMM.. These look so yummmmy!
thanks Traci!
Yum! These things look delicious…once we start eating these things we cannot stop!
Me neither!
Yum…these look awesome! They will be making an appearance on our Christmas eve salad! Thanks!
great ladies!
Yum! I love do candied nuts with egg whites and who wouldn’t love to get a bag of these as a gift!
Me too. I would love them if someone gave them to me.
I used these to top off a your greens with Pomegranate dressing. Delish!
Yum.
Spiced nuts are such a great gift. You are so right about how great they are in salads. Yours sound wonderful!
thanks Kristen!
Oh wow…those look delicious! I’m going to try these out and toss them onto a salad like the other commenters. 🙂
great!
Ohh how I love candied pecans… and now I have a recipe 😉 I have 2 days to make these! I best get busy! Thanks & Merry Christmas!
hope that you got a chance to make these.
I just want to say I follow your blog religiously and you’ve helped me get through the holidays with several of your recipes!
I am making these nuts now and can’t wait to put some of them on my sweet potato casserole for tonight’s Christmas Eve party, and the leftover nuts will be bagged up and go in my husband’s stocking. 😉
Hello Amanda! Thanks for saying hi. The pecans would be so good on sweet potatoes! Great idea.
Bree, these are amazing. I made them earlier to send out for a few (very late) holiday gifts, and now there are more in the oven now for us to keep because I couldn’t stop thinking about them after sampling a few 😉
I am so glad that you like them Hannah! They are really good in a salad.
I am making these and taking them as gifts to Italy!
What a great trip, jealous!