Pecans: Candied

What’s your go-to thing to top a salad with?

For me, it’s candied pecans. Truly any candied nut – walnuts, pistachios… Worth keeping them all! Their crunch, flavor-packed nuttiness and of course the candied sweetness makes for a flavor-packed sweet treat and add so much flavor and texture to salads.

Making candied pecans is incredibly unfussy. Simply toss pecan halves with whisked, frothy egg white that is flavored with pure vanilla extract before tossing them in granulated sugar. Spread them evenly on a lined baking sheet and bake low and slow, tossing them every 10 minutes or so. No need to buy store-bought anymore!

The end result is vanilla-y candy coated pecan perfection.

To Make These Candied Pecans Set out:

• egg white
• vanilla
• pecans
• granulated sugar
• fine salt

Preheat your oven to 250℉ (or 120℃).

Separate the egg white from the yolk, keeping the whites in the bowl. Use the egg yolk for another purpose or discard. Briskly whisk the egg whites until frothy.

Add in 1/2 teaspoon pure vanilla extract and whisk to combine.

To the vanilla egg whites, add 8 ounces pecan halves. Toss well to coat.

In a separate bowl, combine 1/2 cup granulated sugar with a pinch of fine salt.

Transfer the coated pecans to the sugar, toss until coated with sugar.

Spread the nut mixture out into an even layer on a rimmed sheet pan that has been lined with parchment or a silicone mat.

Bake for 10 minutes on the middle rack of your preheated oven.

Remove, toss the pecans and spread out into an even layer.

Bake for another 10 minutes. Repeat once more.

Your kitchen should be smelling all kinds of memorable right now.

The sugar on the pecans should have hardened and look opaque.

Allow the candied pecans to cool completely before serving or storing in a glass jar or container with a tight fitting lid.

Candied Pecans should last for at least 2 weeks if stored correctly.

Enjoy! And if you give this Candied Pecans recipe a try, let me know! Snap a photo and tag me on twitter or instagram!