The Pantry: Candied Pecans

Candied pecans are a great accompaniment to salads and desserts.  I also chop them up to use with sliced bananas as a topping for waffles and pancakes.  Try to make extra so that you can have them on hand at a moment’s notice—just don’t tell anyone you have them in the pantry or they won’t be there for long!

These are better after a few hours.  Don’t try to eat them within the first hour after cooking–the pecans tend to be a bit soft before they completely cool and don’t quite taste right.

I think this recipe would be great with walnuts, too.  I’d substitute ground ginger for the pepper in that case.

Candied Pecans


2 ½ cups pecan halves

1 extra large egg white

2/3 cup dark brown sugar

¾ teaspoon ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

1/8 teaspoon black pepper


1.  Preheat the oven to 325 degrees.  Grease a large rimmed sheet pan.

2.  In a medium bowl, whip large egg white until foamy and tripled in volume.  Fold pecan halves into whipped egg white until nuts are completely coated.

3.  In a small bowl, combine brown sugar, cinnamon, nutmeg, cloves, and black pepper.  Gently stir spice mixture in with pecans until nuts are completely coated with spices.

4.  Spread mixture out onto the prepared sheet pan in an even layer.

5.  Bake for approximately 15 minutes.  Keep an eye out, though; they will burn quickly.

6.  Remove pan from oven.  Allow pecans to completely cool.  Once cooled, break nuts up, and store them in an airtight container.

Makes 2 ½ cups


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