Easy Cinnamon and Sugar Candied Pecans
Ingredients
- 6 tablespoons (85 g) salted butter
- 2 large egg whites
- ¼ teaspoon salt
- ¾ cup (159 g) granulated sugar
- 1 ¼ teaspoons ground cinnamon
- 4 cups (456 g) whole raw pecans (see note)
Instructions
- Preheat oven to 325 degrees F.
- Melt the butter and spread on a rimmed half sheet pan (11X17-inches). You can also cut the cold butter into cubes, place on the sheet pan, and pop in the oven while preheating to melt the butter; just watch closely so it doesn't burn.
- In a large bowl, add the egg whites and salt and whisk until foamy but still liquidy, 30 seconds or so. Add the sugar and cinnamon and mix until well blended and the cinnamon is completely mixed in.
- Add the pecans and gently mix until the nuts are well coated, making sure to get underneath to the bottom of the bowl as you mix.
- Spread the pecan mixture in an even layer over the melted butter in the pan. Bake for 10 minutes. Remove the pan from the oven and using a flat metal spatula or similar tool, quickly stir the pecans and spread them back into an even layer. Bake for another 10 minutes, stir again, and spread into an even layer.
- Bake for a final 5-10 minutes (watching closely!) until the pecans are sizzling and lightly golden. Remove the pan from the oven, give the pecans another good stir, scraping them up from the bottom of the pan. Spread them into an even layer and let them rest on the pan for 1-2 hours WITHOUT STIRRING AGAIN until completely cooled and the sugar coating has set. The pecans keep for up to a week well-covered in a cool, dry place (not the fridge).
Notes
Nuts: I have only ever made this recipe with pecans (because they are sooooo good), but you could try experimenting with other nuts: whole almonds, cashews, walnuts.
For a sweet and spicy version: try adding a pinch of cayenne (more or less to taste) with the cinnamon.