Easy and Perfect Cinnamon-Sugar Candied Pecans

These Cinnamon-Sugar Candied Pecans are irresistible and addictive. They can also be expensive at food fairs or even at the grocery story! This recipe is so easy to make and taste as good– if not even better– and you can make them at home for a lot less money.

These nuts are irresistible! They make a perfect Christmas gift for friends and co-workers. I buy big bags of pecans at Costco and store them in the freezer so I can have the readily available for baking.  The chances are that you have the rest of the ingredients in your kitchen.

Trust me, and follow the instructions in the order that I made them and you will have success.  First, cut six tablespoons of butter (mine came right out of the fridge) and spread them out on a baking sheet.

Place the baking sheet into the oven and set it to 325F. While the butter melts, prepare 4 cups of whole pecan, in a large bowl,  to be coated in sugary goodness.

I had leftover egg whites from the Peppermint Stick Ice Cream that I made. (Did you know that you can freeze egg whites for future use?) 2 Tbsp. of egg whites = 1 large egg.  NOTE: Don’t be tempted to use whole eggs, because it won’t work with this recipe!

So, I have 4 ounces of egg whites, cinnamon, salt and sugar. 

In a large bowl, you’ll want to whisk the egg whites and salt until they are foamy. We’re not going for stiff peaks, we are just getting some good action going on for about 30 seconds.  Add the sugar and cinnamon and whisk it thoroughly so that all of the spice is incorporated.

This is optional, but I added one teaspoon of pure vanilla.

Add the pecans into the egg white mixture and coat thoroughly. My favorite tool to use is a large silicone spoonula, so that I could reach the bottom of the bowl to scrape up the coating.  This kitchen tool is also very easy to clean up.

By the time I finished the egg white mixture, the oven beeped that it had reached 325F so I carefully removed the baking sheet with the melted butter. Swirl the sheet a bit to spread out the butter.

Now dump the pecans onto the baking sheet, and gently and carefully spread them out evenly.  (Here’s where the silicone spoonula came in handy.)  Set the pecans into the oven and set the time for ten minutes.

Remove the pecans from the oven and you’ll notice a white coating. This is a good thing! It’s time to flip the nuts over.

One of my most used kitchen tools is this “fish spatula“.  This is perfect for turning the pecans over.  Back into the oven they go for ten more minutes and flip them once again.

The final step needs your full attention, because the last thing you want is burned pecans!  Set the timer for ten more minutes, BUT, check them at about five minutes. Depending on your oven, you want to remove them when they look brown and toasted but not turning black. Fortunately, my oven easily accepted five more minutes.

Perfect! Tempting as it might be, don’t grab one right away to taste. It’ll hurt. Spoken from experience, as told to me by a friend. Let them cool for at least 15 minutes. I discovered this when my husband grabbed one and popped it into his mouth, and he didn’t flinch. He simply smiled and pronounced them delicious. I have to agree!  They are not only easy to make, they are addicting and would make a perfect Christmas gift– just wrap them up in a cellophane bag or cute gift container and you’ll delight your friends, family or coworkers. Toss some pecans like I did with this Spring Green salad with pears…so good!

As for me, I had plans to make one of my favorite ice cream flavors– and that is just what I did. Click here for the recipe for “Pralines and Cream” Ice Cream will be my next post.

This is in the freezer and I’ll just have to wait until tomorrow to scoop some into a dish.  In the meantime, these Candied Pecans make a great snack!