Description
This Easy Candied Pecans recipe offers two convenient methods—oven baking or crockpot cooking—to create perfectly sweet, crunchy, and spiced pecans. Coated with a blend of sugars, cinnamon, vanilla, and a hint of cloves, these nuts make a delicious snack or a flavorful addition to salads and desserts.
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 cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 3 egg whites
- 2 tablespoons vanilla extract
- 6 cups pecan halves
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 300°F (150°C). Line a large baking sheet with a silicone baking mat or parchment paper and set aside to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a small bowl, combine 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 tablespoon ground cinnamon, and 1 teaspoon salt. Whisk these dry ingredients together until well blended.
- Prepare Egg White Mixture: In a large bowl, whisk the egg white, 1/2 teaspoon vanilla extract, and 1 teaspoon water until frothy. This mixture will help the sugar and spices adhere to the pecans.
- Coat Pecans: Add 16 ounces of unsalted pecan halves to the egg white mixture. Gently toss to fully coat the nuts. Sprinkle the sugar and cinnamon mixture over the pecans and toss again until evenly covered.
- Bake the Pecans: Spread the coated pecans in a single layer on the prepared baking sheet. Bake in the preheated oven for about 40 minutes, stirring every 10 minutes to ensure even cooking and prevent burning. The sugar coating will harden as they bake.
- Cool and Store: Remove pecans from the oven and let them cool completely on the baking sheet. Once cooled, transfer to an airtight container and store at room temperature for up to one month.
- Alternative Crock-Pot Method – Whip Egg Whites: In a medium bowl, whisk or beat together 3 egg whites and 2 tablespoons vanilla extract until fluffy and frothy, about 1-2 minutes.
- Coat Pecans in Crock-Pot: Place 6 cups of pecan halves into a medium mixing bowl. Pour the egg white mixture over them and toss to ensure all pecans are well coated. Transfer pecans to the crockpot and sprinkle with 1 teaspoon ground cloves, 1 tablespoon cinnamon, 1 teaspoon salt, 1 cup granulated sugar, and 1 cup brown sugar. Stir well to combine.
- Cook in Crock-Pot: Cover and cook the pecans on low heat for 2 to 2 ½ hours, stirring every 20-30 minutes to prevent burning and to allow the sugar to caramelize and coat the nuts evenly. The pecans will become harder to stir as they candify.
- Dry and Finish Pecans: Line a large baking sheet or clean flat surface with parchment paper. Spread the cooked pecans out in a single layer and let them rest and dry for about 3 hours until fully dry and crisp. Enjoy as a snack or use them in your favorite recipes.
Notes
- Stirring the pecans every 10 minutes in the oven method and every 20-30 minutes in the crockpot method is crucial to prevent burning and ensure even coating.
- The pecans will harden as they cool; handle gently to avoid breaking.
- Store candied pecans in an airtight container to maintain freshness and crispness up to 1 month.
- You can adjust the cinnamon and cloves according to your taste for more or less spice.
- The crockpot method requires more time but is very hands-off and perfect if you prefer slow cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes (oven) or 2-2.5 hours (crockpot)
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: candied pecans, easy candied nuts, cinnamon pecans, sweet nut snack, oven candied pecans, crockpot candied pecans
