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Irresistible Cinnamon-Spiced Candied Pecans

These Irresistible Cinnamon-Spiced Candied Pecans are the perfect snack, gift or topping for your favorite salads and desserts. The easy-to-follow recipe creates a delightful, crunchy coating that will have everyone asking for more!
2
45 min
TOTAL TIME
499
CALORIES
$1.52
PER SERVING
Irresistible Cinnamon-Spiced Candied Pecans
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Ingredients
9 INGREDIENTS
8 SERVINGS
Ground Nutmeg
1/4 tsp ground nutmeg
Unsalted Pecan Halves
16 oz unsalted pecan halves
Vanilla Extract
1/2 tsp vanilla extract
Granulated Sugar
1/2 cup granulated sugar
Light Brown Sugar
1/2 cup light brown sugar
Egg White
1 whole egg white
Ground Cinnamon
1 tbsp ground cinnamon
Water
1 tsp water
Salt
1 tsp salt
Directions
9 STEPS
10 min
PREP TIME
35 min
COOK TIME
45 min
TOTAL TIME
1
Preheat oven to 300 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
2
In a medium bowl, whisk together granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, and salt, and set aside.
3
In a large bowl, whisk the egg white, vanilla extract, and water until frothy.
4
Add the pecan halves to the egg white mixture, gently tossing until well coated.
5
Sprinkle the sugar and spice mixture over the coated pecans, and toss until evenly covered.
6
Spread the pecans in a single layer on the prepared baking sheet.
7
Bake for 35 minutes, stirring the pecans every 15 minutes for even cooking.
8
Remove from the oven and let the pecans cool completely on the baking sheet. The sugar mixture will harden as they cool.
9
Once cooled, store the candied pecans in an airtight container for up to 1 month.
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Health Info
Macros
35g
CARBS
40g
FAT
5g
PROTEIN
Allowed on these diets
VEGETARIAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
TREE NUTS
EGGS
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Frequently Asked Questions
What are Candied Pecans?
What ingredients do I need to make Candied Pecans?
Do I need any special equipment to make Candied Pecans?
How do I make Candied Pecans?
Can I substitute other nuts for pecans in this recipe?
How can I adjust the consistency or texture of the Candied Pecans?
What are some common mistakes to avoid when making Candied Pecans?
How should I store leftover Candied Pecans?