Description
This easy candied pecans recipe delivers sweet, crunchy, and perfectly spiced nuts that are ideal for snacking, topping salads, or gifting. You can prepare them either on the stovetop or in a Crock-Pot with simple ingredients and minimal effort. The pecans are coated in a cinnamon-sugar mixture and baked to caramelized perfection, offering a delightful treat with a warm, spicy flavor.
Ingredients
Scale
Stovetop Candied Pecans
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecan halves (about 4 cups)
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
Crock-Pot Candied Pecans
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
- 3 egg whites
- 2 tablespoons vanilla extract
- 6 cups pecan halves
Instructions
- Prepare the Sugar Mixture: In a bowl, combine granulated sugar, brown sugar, cinnamon, salt, and for Crock-Pot version, also ground cloves. Mix thoroughly to ensure even distribution of spices and sugars.
- Whip Egg Whites: In a separate large bowl, beat the egg whites until frothy, then add vanilla extract and water. Whisk gently to incorporate.
- Coat Pecans: Add the pecan halves to the egg white mixture and stir until all nuts are evenly coated. Then, sprinkle the sugar and spice mixture over the coated pecans and toss until the pecans are well covered with the sugary coating.
- For Stovetop Baking: Preheat your oven to 250°F (120°C). Spread the pecans in a single layer on a parchment-lined baking sheet. Bake for 1 hour, stirring every 15 minutes to ensure even cooking and prevent burning. Remove from the oven and allow them to cool completely before serving or storing.
- For Crock-Pot Method: Spray the crock-pot insert with non-stick spray. Place the coated pecans inside. Cover and cook on low for 1 to 2 hours, stirring every 20-30 minutes to prevent sticking and distribute heat evenly. Once the sugar mixture has caramelized and pecans are dry, remove and spread onto parchment paper to cool completely.
- Cool and Store: Allow the candied pecans to cool fully at room temperature. The coating will harden as they cool. Store in an airtight container for up to two weeks for best freshness and crunch.
Notes
- Ensure you stir the pecans regularly during cooking to avoid burning the sugar.
- Using parchment paper on baking sheets or trays makes cleanup easier and prevents sticking.
- For a spicier twist, add extra cinnamon or a pinch of cayenne pepper to the sugar blend.
- Store candied pecans at room temperature in an airtight container; avoid refrigerators as moisture can cause them to lose crunch.
- Adjust the sugar quantity in the Crock-Pot version as it uses more pecans and eggs.
Keywords: candied pecans, sweet pecans, spiced nuts, cinnamon pecans, easy snack, holiday nuts, homemade candied nuts