Sweet and crunchy, this easy candied pecans recipe is a simple treat that everyone loves.
Made with only 6 ingredients, and ready in to eat in less than 45 minutes, this delicious recipe is perfect as a snack, as a topping for salads, or even as a last minute gift.
Everyone needs a quick and easy recipe they can pull out of their back pocket at the last minute.
You know, the kind of recipe that you can make to fill in a party menu that still feels a bit sparse, or to make as a quick hostess gift.
For us, it’s candied pecans.
I first got this recipe from my mother, who’s been making these pecans for over two decades.
Neither of us knows where the original recipe came from, but we can’t imagine going through a single holiday season without them. (It was one of the first family recipes I put in my recipe bank)
I place bowls of these candied pecans sprinkled throughout the house for guests to nibble at parties, and they’re tasty enough to put in a mason jar with a pretty tag as neighbor or hostess gifts.
They’re even yummy as a sweet addition to your Thanksgiving salad. (or any salad, honestly)
I have to make at least a double batch each year, because there are never any left after making a holiday tray for school or the office.
What You’ll Need:
- Two large bowls
- A large jelly roll pan (or cookie sheet with sides)
- Spatula (silicone recommended)
- Measuring cups and spoon
- 4 cups whole pecan halves
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- Hearty pinch of salt
- 2 egg whites
- 1/2 cup (1 stick) butter
Tips for Making Easy Candied Pecans
- Beat the egg whites just until they leave stiff peaks when the beaters are removed. You’ll know they’re over-beaten if they become grainy and dull and start to collapse back on themselves.
- Slowly stir the sugar and vanilla into the egg whites. You want to keep as much volume as you can so you get a nice crunchy exterior on your pecans.
- Stir the pecans at least twice while they bake. This will help ensure that they bake evenly.
How to Store Candied Pecans
Store your candied pecans in an airtight container or freezer bag to prevent them going stale.
More Delicious Dessert Recipes:
- Cranberry Curd Bars with a Pistachio Shortbread Crust
- Holiday Truffles with a Boozy Twist
- Orange Vanilla Candied Cranberries
- The Perfect Buckeyes Recipe (Chocolate Peanut Butter Balls)
- Brown Sugar Cashew Brittle
- 4 cups pecan halves
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Generous pinch of salt
- 2 egg whites
- 1/2 cup butter
Toast the Pecans
- Preheat your oven to 350 degrees Fahrenheit.
- Add 4 cups of pecans to a jelly roll pan, and toast in the oven for 5 minutes.
- Remove pecan halves to a large bowl after toasting.
- Place one half cup of butter on the warm pan, and melt in the oven while preparing the candy coating.
Prepare the Candy Coating
- Using a mixer, whip egg whites until stiff peaks form. (Look for the egg whites to create peaks that don't fall over when the whisk is removed)
- Fold in 1 cup of granulated sugar, 1 teaspoon vanilla extract, and a generous pinch of salt.
- Add pecans and stir to coat.
Combine and Bake
- Remove pan with melted butter from the oven.
- Spread coated pecan halves over the melted butter on the cookie sheet.
- Bake for 15 minutes at 350 degrees, stirring twice during baking.
Let cool completely before serving.
- You’ll know the egg whites are over-beaten if they become grainy and dull and start to collapse back on themselves.
- Stirring during baking ensures that the candied pecans bake evenly.
- Store in airtight container or freezer bag.
Amount Per Serving: Calories: 225Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 12mgSodium: 49mgCarbohydrates: 13gFiber: 2gSugar: 11gProtein: 2g
__________________________________ The nutrition information provided above is estimated using an automated calculation system. Actual nutrition will vary depending on brand and measurements used in your recipe. To obtain the most accurate representation of the nutrition information for any given recipe, you should calculate the nutritional information using the actual ingredients you used in your recipe.
This post was originally published in December 2015. It has been updated with new photos, additional tips, and a printable recipe card.