Ingredients
- 1 large egg white
- 1 tablespoon water
- 1 pound pecans (about 4 cups)
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
This lineup matches many egg‑white candied pecan recipes, which rely on one egg white as the “glue” for sugar and spices over about a pound of pecan halves.
Step-by-step instructions
Prep and coat the pecans
Preheat the oven to 250°F (120°C). Line a baking sheet with parchment or lightly greased foil for easier cleanup, a common recommendation in candied nut recipes.
In a large bowl, beat the egg white with the tablespoon of water until frothy—no stiff peaks needed, just a foamy top. This frothy egg white stage is exactly how similar candied pecan recipes start so the sugar sticks evenly.
Add the pecans to the egg white mixture and stir until all the nuts are lightly coated.
Add the cinnamon sugar
In a separate bowl, stir together the sugar, cinnamon, and salt until well mixed. Pour this mixture over the wet pecans and toss until every nut is evenly covered in the cinnamon sugar.
Spread the pecans in a single layer on the prepared baking sheet. A single, even layer is key for even toasting, just as other recipes for candied nuts emphasize.
Bake low and slow
Bake at 250°F for 1 hour, stirring every 15 minutes to flip the pecans and break up any clumps. This low‑and‑slow bake with regular stirring is standard in cinnamon sugar pecan recipes and ensures they dry out and crisp up rather than burn.
When they look dry and feel crisp, remove the pan from the oven and let the pecans cool completely on the sheet. They’ll firm up a bit more as they cool.
Continue to the next page to reveal more tips and tricks