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Candied Pecans
Redondo

Candied Pecans

Crispy, buttery candied pecans coated in cinnamon-sugar and powdered sugar. A holiday favorite made with whipped egg whites and pantry staples.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 14 ¼ cup
Course: Snack
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 lb pecan halves
  • ½ cup melted butter
  • 1 cup powdered sugar
  • ½ tsp ground cinnamon

Equipment

  • Rimmed baking sheet For roasting pecans evenly
  • Electric mixer For whipping egg whites
  • Mixing bowl For combining ingredients

Method
 

  1. Preheat oven to 325°F. Coat a large rimmed baking sheet with nonstick spray.
  2. In a medium bowl, beat egg whites until stiff peaks form. Add vanilla and gradually beat in granulated sugar.
  3. Fold in the pecans gently until well coated.
  4. Pour melted butter onto the prepared baking sheet and spread pecans evenly over it.
  5. Bake for 40 minutes, stirring every 10 minutes to ensure even coating and crisp texture.
  6. While still warm, place pecans in a large resealable bag with powdered sugar and cinnamon. Shake until evenly coated.

Notes

Let the pecans cool just slightly before tossing in powdered sugar—they should be warm, not hot or cold. Stir every 10 minutes to ensure a light, even crunch.