Candied Pecan Recipe - Easy Snack, Salad Topper, Etc.

This Candied Pecan Recipe couldn't be any easier. It uses ingredients that you most likely already have on hand, and can be made in an hour.

Perfectly toasted pecans coated in a cinnamon sugar and vanilla mixture. The pecans have a hard candied coating/shell, making the perfect crispy bite. The flavor reminds me of the cones of nuts you get at a faire. If you know, you know.

For me, these nuts remind me of the Maryland Renaissance Festival, which is pure joy.

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Ways to Use This Candied Pecan Recipe:

• Plain as a snack. Store them in a jar and keep them in the pantry to nibble on.
• As a topper. Add to salads, popcorn, cereal, or ice cream.
• Add to trail mix for a sweet twist. You can also make Chex mixes.
• Sprinkled on a baked sweet potato or sweet potato casserole.
• Season them. You can add 1 teaspoon of pumpkin pie spice to make Pumpkin Spice Candied Pecans.

If you try any of these variations, please be sure to let me know how you like them!

What Ingredients Do I Need to Make Candied Pecans?

• Pecan halves
• Granulated sugar
• Light brown sugar
• Ground cinnamon
• Egg white
• Pure vanilla extract
• Water
• Salt

How to Make my Candied Pecan Recipe:

• Preheat oven to 250 F. Line a large cookie sheet with parchment paper or a silicone baking mat, or lightly grease with butter or cooking spray.

• In a medium bowl, add granulated sugar, brown sugar, cinnamon, and salt. Whisk together.

• In a large bowl, add egg white, water, and vanilla. Whisk until frothy, about 1-2 minutes.

• Add in pecans, and toss until well coated in the mixture.

• Add the cinnamon sugar mixture to the pecans. Stir the pecans around until completely coated.

• Spread pecans out in a single layer on the prepared cookie sheet.
• Bake for 15 minutes.
• Remove from oven, and stir the pecans. Tip: Make sure they are still in a single layer.
• Bake an additional 13-15 minutes. The sugars should have crystallized and the pecans should feel hard to the touch.

• Remove from oven, and allow to cool completely before storing.

Storage Instructions: Store in an airtight container for up to 1 month.

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