Candied Pecans are deliciously crunchy and decadent thanks to brown sugar, cinnamon, and a few other holiday spices. This recipe is lightning fast, kid-friendly, and a snap to make for a last-minute gifts or bake sales.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy.
Add brown sugar, cinnamon, ginger, cloves, salt, and vanilla extract. Stir until combined.
Add pecans and stir until all the nuts are coated. Pour onto prepared baking sheet in an even layer. Bake, flipping nuts occasionally, until coating is dry, about 30 minutes. Cool completely before serving.
Egg white: Beaten egg white acts as the "glue" for the spices and sugar on the nuts.
Pecans: Raw, unsalted, whole pecan halves work best for this recipe, as opposed to the smaller pecan pieces. I like to order nuts in bulk online for this project, because grocery store pecans can get a little pricey. Warehouse stores like Costco have affordable nuts, too, especially around the holidays.
Yield: This recipe makes 1 pound of nuts (4 cups) , so double or triple as needed.
Storage: Store pecans out at room temperature in an air-tight container. They'll be good for a week or so. They'll keep in the fridge for at least 3 weeks.
Freezing: Candied nuts will keep in the freezer for 2 months.
Don't over bake: Don't let the pecans get too toasty in the oven. Keep your eyes peeled; when the nuts appear dry, they're ready to take out.