Description

These candied pecans are buttery, crisp, and coated in a sweet cinnamon-sugar finish, making them perfect for snacking, gifting, or topping desserts and salads.

Ingredients

3 large egg whites

1 teaspoon vanilla

1 cup granulated sugar

1 pound pecan halves

1/2 cup salted butter, melted

1 cup powdered sugar

1/2 teaspoon cinnamon

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Instructions

Preheat the oven to 325°F (163°C) and coat a large rimmed baking sheet with nonstick cooking spray.
In a medium bowl, beat the egg whites until stiff peaks form. Add vanilla and gradually beat in granulated sugar until a thick mixture forms.
Add pecan halves and gently fold until evenly coated.
Pour melted butter onto the prepared baking sheet and spread evenly. Add pecans in a single layer over the butter.
Bake for 40 minutes, stirring every 10 minutes and spreading evenly each time.
Remove from oven and let cool slightly.
Place powdered sugar and cinnamon in a large resealable bag, add warm pecans, seal, and shake to coat.
Serve warm or let cool completely before storing.

Notes

Add nutmeg or pumpkin spice for a seasonal twist.

Substitute vanilla with maple extract for deeper flavor.

Store in an airtight container at room temperature for up to 1 week.

Refrigerate for up to 2 weeks or freeze for longer storage.

Reheat briefly in a low oven to restore crispness.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 345 kcal
Sugar: 28 g
Sodium: 120 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 15 mg