The moment I pulled those glossy, caramel-hued Candied Pecans from the oven, the nutty aroma rose in fragrant steam and filled the kitchen. After lining the sheet pan with a dab of maple syrup to keep my parchment paper in place during prep—a trick I stumbled on in my first run—I watched sugar granules transform into a crackling, silky-smooth shell that held golden edges and a satisfying snap. Through three rounds of testing, I refined the bake time down to a precise 22 minutes that brings out deep toasty notes without scorching.
Why You’ll Love Candied Pecans
- A symphony of textures: a glossy, crisp shell giving way to tender pecans.
- Natural sweetness from maple and coconut sugar—no refined sugar to overpower.
- Endless versatility: toss on salads, oatmeal, or savor straight from the jar.
- Pecans carry a rich Southern heritage and play well with seasonal spices.
A Little Background
I first tried a classic candied pecan recipe last fall, weaving in coconut sugar to deepen that caramel aroma. Midway through testing, I realized a light spritz of maple syrup beneath the parchment stopped it from folding, ensuring an even bake and preventing sugar from pooling in creases. Over three kitchen sessions, I timed each stir and tweak, learning when to pull the tray for just the right golden-brown hue.
Key Ingredients for Candied Pecans
- 1 large egg white: binds the sweeteners; leftover whites from omelets work great.
- 2 tablespoons pure maple syrup: adds moisture and natural sweetness; look for Grade A amber.
- ½ teaspoon vanilla extract: deepens flavor; choose pure extract over imitation.
- 2 cups raw pecan halves: fresher is better—avoid any that smell musty.
- 2 tablespoons coconut sugar: gives a subtle caramel note; swap with light brown sugar if needed.
How to Make Candied Pecans
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper, securing the edges with a few drops of maple syrup to keep it flat.
- In a medium bowl, whisk together the egg white, maple syrup, vanilla extract, and salt for about 1 minute until frothy and glossy.
- Add the raw pecans and stir with a spatula until each nut is evenly coated in the mixture.
- Sprinkle the coconut sugar over the pecans, tossing gently so the granules stick to every nook and cranny (in my second trial, I discovered that pressing the sugar into the nuts with the back of a spoon gave a more uniform crust).
- Spread the pecans in a single layer on the lined baking sheet.
- Bake for 20–25 minutes, stirring every 7–8 minutes, until the nuts develop golden edges and a crackling surface.
- Remove from the oven and allow the candied nuts to cool completely on the baking sheet—they crisp up as they cool.
Pro Tips & Troubleshooting
- Whisk just until bubbles form—overbeating the egg white can cause clumping.
- If the sugar isn’t melting evenly, reduce oven heat by 10°F and stir more frequently.
- For a twist, add a pinch of cinnamon, chili powder, or swap coconut sugar for turbinado sugar.
- To double the batch, use two sheets and switch rack positions halfway through baking.
Storage & Make-Ahead Guide
Store cooled Candied Pecans in an airtight container at room temperature for up to 2 weeks. In my third batch, I froze half the tray in a sealed bag and found the crunch perfectly intact even after 2 months. For best results, thaw at room temperature before serving. To refresh, warm in a 300°F oven for 5 minutes. Always cool and refrigerate any unsnacked nuts within 2 hours to prevent bacterial growth.
Serving Suggestions
Scatter over leafy salads, yogurt parfaits, or roasted veggies. Stir into oatmeal or ice cream, add to charcuterie boards, or package in little jars for gifts that crackle with nutty sweetness.
Frequently Asked Questions
- How long do candied pecans last? When stored in an airtight container, they stay crisp at room temperature for up to 2 weeks or can be frozen for 3 months.
- Can I make candied pecans ahead of time? Yes. You can prepare and bake them a week in advance; keep sealed in a dry container.
- What can I substitute for coconut sugar? Light brown sugar or turbinado sugar work well and offer a similar caramel flavor.
- How do I keep candied pecans from sticking? Line the sheet with parchment and spread nuts in a single layer—avoid overcrowding to allow airflow.
- Can I use egg yolk instead of egg white? No. Egg whites create a neutral, foamy base to hold sugar; yolks add fat and will not crisp properly.
- What other nuts can I use? Almonds, walnuts, and cashews all take well to this technique—adjust baking time slightly if pieces are larger or smaller.
Final Thoughts
There’s something endlessly satisfying about homemade Candied Pecans—every crackling bite tells a story of careful testing and warm kitchens. My favorite way is stirred into a tangy spinach salad with goat cheese and dried cranberries. Give them a try and let me know how your batch turns out!
More Recipes You’ll Love
- Quick Pecan Pie Cookies You’ll Love – bite-sized pecan treats to enjoy alongside your nuts
- Pecan Pie Bars Recipe – a gooey bar twist highlighting that same crunchy pecan topping
- Easy Pecan Pie Cobbler Recipe for Beginners – a warm, seasonal cobbler marrying fruit and candied nuts
Candied Pecans
Ingredients
Candied Pecans
- 1 egg white large
- 2 tablespoons pure maple syrup
- 0.5 teaspoon vanilla extract
- fine sea salt pinch
- 2 cups raw pecan halves
- 2 tablespoons coconut sugar
Instructions
Candied Pecans
- Preheat the oven to 325°F (163°C).
- Line a baking sheet with parchment paper and secure the edges with a couple drops of maple syrup.
- In a medium bowl, whisk the egg white, maple syrup, vanilla extract, and salt until frothy and white.
- Add the pecans and stir until each nut is evenly coated.
- Sprinkle the coconut sugar over the pecans and stir until well coated.
- Spread the pecans in a single layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, stirring every 7 to 8 minutes, until the nuts are golden and the coating crackles.
- Remove from the oven and let cool completely on the baking sheet before breaking apart.