Description
This Easy Candied Pecans Recipe offers two simple methods—oven baking and crock-pot slow cooking—to create sweet, crunchy, cinnamon-spiced pecan halves coated with a crisp sugary glaze. Perfect as a snack, salad topping, or gift, these candied pecans combine cinnamon, sugar, and a hint of vanilla for a delicious treat that’s easy to prepare.
Ingredients
Scale
Oven Method Ingredients
- 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 Method Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 3 egg whites
- 2 tablespoons vanilla extract
- 6 cups pecan halves
- 1 teaspoon salt
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 300 degrees Fahrenheit. Line a large baking sheet with a baking mat or parchment paper and set it aside for later.
- Mix Dry Ingredients: In a small bowl, whisk together granulated sugar, light brown sugar, ground cinnamon, and salt until well combined. Set this mixture aside.
- Whisk Wet Ingredients: In a large mixing bowl, whisk the egg white, vanilla extract, and water until frothy to create a coating base.
- Coat Pecans: Add pecan halves to the egg white mixture and gently stir until all pecans are well coated. Then add the sugar and cinnamon mixture and toss gently until pecans are evenly covered.
- Bake the Pecans: Spread the coated pecans evenly in a single layer on the prepared baking sheet. Bake in the oven for about 40 minutes, stirring every 10 minutes to prevent burning and ensure an even sugar coating that hardens on the pecans.
- Cool and Store: Remove from the oven and let the candied pecans cool completely on the baking sheet. Once cooled, store them in an airtight container for up to one month.
- Prepare Crock-Pot Mixture: In a medium bowl, whisk the 3 egg whites with 2 tablespoons vanilla extract until fluffy and frothy, about 1 to 2 minutes.
- Coat Pecans in Crock-Pot: Place 6 cups of pecan halves in the bowl with the egg white mixture and toss to fully coat. Transfer coated pecans to the crockpot.
- Add Dry Spices and Sugars: Sprinkle 1 teaspoon ground cloves, 1 tablespoon cinnamon, 1 teaspoon salt, 1 cup granulated sugar, and 1 cup brown sugar over the pecans in the crockpot. Stir to evenly coat all nuts.
- Cook Slowly: Cover and cook on low heat for 2 to 2½ hours, stirring every 20 to 30 minutes to prevent burning and ensure uniform sugar crystallization. The pecans become harder to stir as they candy.
- Cool on Parchment Paper: After cooking, spread the pecans in a single layer over a parchment-lined baking sheet or clean flat surface and let them rest for about 3 hours or until thoroughly dry and crisp. Enjoy or store as desired.
Notes
- Stir pecans frequently during baking or crock-pot cooking to prevent burning and promote even coating.
- Allow candied pecans to cool completely before storing to maintain crunchiness.
- Store in an airtight container at room temperature for up to one month.
- Use parchment paper or silicone mats during baking for easy cleanup.
- Adjust spices like cinnamon and cloves to suit your taste preferences.
- For a gluten-free treat, ensure all ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes (oven) or 2 to 2.5 hours (crock-pot)
- Category: Snack
- Method: Baking and Slow Cooking
- Cuisine: American
Keywords: candied pecans recipe, easy candied pecans, cinnamon pecans, holiday snack, sweet nuts, crockpot pecans, oven baked candied nuts
