Candied Pecans

How to Make Candied Pecans

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1. Heat the oven to 120°C / 250°F (100°C / 210°F fan) and line a large baking tray with baking paper.

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2. Whisk the egg white and water together in a large bowl for about 1 minute until frothy and foamy, but not stiff.

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3. Mix the sugar, cinnamon and salt in a small bowl, then whisk it into the egg white until combined.

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4. Add the pecans and fold until every nut is evenly coated in the glaze.

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5. Spread the nuts out on the tray in a single layer.

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6. Bake for 45 minutes, stirring and turning the nuts every 15 minutes, until they look dry and matte and the coating is set.

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7. Let the pecans cool completely on the tray, when they will crisp up further, then break apart any that have stuck together.

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Tips for Making Candied Pecans

• Bake low and slow. A hot oven browns the sugar and makes it taste bitter before the coating has dried.
• Stir the nuts every 15 minutes. It stops them sticking to the paper, and gives an even coating.
• Cool them completely before storing. Warm nuts are still soft, and trapped steam makes them sticky.

What to Serve with Candied Pecans

• A green salad with goat cheese
• A cheese board
• Vanilla ice cream

Storing & Reheating Candied Pecans

Keep in an airtight jar at room temperature for up to 2 weeks. They also freeze well for up to 3 months.

Candied Pecans FAQ: Common Questions

Candied Pecans Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.