Candied Pecans
A simple recipe for naturally sweetened candied pecans tossed in maple syrup and coconut sugar, baked until glossy and crisp.
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.
Notes
Allow the nuts to cool completely on the baking sheet before breaking apart and storing in an airtight container.
Store at room temperature for up to 2 weeks or freeze for up to 3 months.