There’s something utterly irresistible about candied spiced pecans. The crunch, the sweetness, the kiss of heat from cinnamon and cayenne—it’s a snack that feels indulgent but takes just minutes to prepare. Whether you scatter them on a salad, pack them into a gift jar, or sneak them from the baking tray (guilty!), these nuts are a versatile favorite.
Perfect for holidays or any time you need a satisfying nibble, these pecans come together with pantry staples and a single baking sheet. Let your house fill with the scent of toasted sugar and spice—then try to stop at just one handful.
Candied Spiced Pecans
Ingredients:
- 1 egg white
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 lb (about 4 cups) pecan halves
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon salt
Instructions:
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the egg white, water, and vanilla until frothy.
- Add the pecans and stir to coat well.
- In a separate bowl, mix the sugars, cinnamon, nutmeg, cayenne (if using), and salt.
- Sprinkle the sugar-spice mixture over the pecans and toss until evenly coated.
- Spread the pecans in a single layer on the baking sheet.
- Bake for 40–45 minutes, stirring every 15 minutes to prevent clumping and ensure even toasting.
- Remove from oven and let cool completely—they’ll crisp up as they cool.
Storage Tip: Store in an airtight container at room temperature for up to two weeks—if they last that long.