Candied Pecans Recipe | Gimme Some Oven
This article may contain affiliate links. Please read my disclosure policy. My favorite classic candied pecan recipe is easy to make with 7 ingredients. Perfect as a gift or as a sprinkle on everything from salads to yogurt, casseroles, ice cream and more! Raise your hand if you love candied pecans as much as I […]

This article may contain affiliate links. Please read my disclosure policy.

My favorite classic candied pecan recipe is easy to make with 7 ingredients. Perfect as a gift or as a sprinkle on everything from salads to yogurt, casseroles, ice cream and more!

Candied pecans in a mason jar

Raise your hand if you love candied pecans as much as I do! ♡

These sweet treats have always been a favorite of mine, especially during the holidays, and this This is the old-fashioned candied pecan recipe that I fell in love with years ago and have been making more times than I can count. Unlike my naturally sweet recipe maple candied pecans, this retro recipe shamelessly includes a thick and crunchy cinnamon sugar coating made from two types of sugar, plus the perfect hint of sea salt and cayenne pepper to balance the sweetness. And when baked until they're perfectly toasted and crunchy in the oven, I'm telling you, these candied pecans are absolutely irresistible.

I always like to make a few bundles at the end of the year to pass off as fun holiday gifts. But they taste great any time of year as a sweet snack, or sprinkled on everything from salads to yogurt, casseroles, baked sweet potatoes, ice cream and more. They're also incredibly easy to make with just 7 simple ingredients, the recipe is naturally gluten-free, and these candied pecans have the added bonus of making your home smell absolutely heavenly when baked.

I'm warning you now - if you start munching on these little guys, it's hard to stop. ♡ You will love them!

Recipe for candied pecans | 1 minute video

Preparing candied pecans for cooking

Ingredients of candied pecans:

Before we get to the full recipe below, here's the list of ingredients you'll need to make these easy candied pecans:

  • Pecan nuts: Candied pecans are traditionally made with raw pecan halves, but you can also substitute them with coarsely chopped pecans if you prefer.
  • Sugars: A combination of granulated sugar (white) and light brown sugar.
  • Spices: A simple blend of ground cinnamon and ground cayenne pepper.
  • Salt: I originally wrote this recipe using a teaspoon of table salt. But if you are using fine sea salt instead, I recommend using a full teaspoon.
  • Egg white: And finally, we'll use a beaten egg white to bind the cinnamon sugar mixture to the pecans.

Candied pecans on a baking sheet

How to make candied pecans:

Full instructions for making pecans are detailed in the recipe below, but in a nutshell (sorry, I couldn't resist) ... here is the process for making candied pecans:

  1. Mix the sugar mixture with the cinnamon. First, we will whisk together the sugars, cinnamon, salt and cayenne pepper until combined.
  2. Toss the pecans. Then, in another bowl, we will combine the pecans and the beaten egg white until the pecans are evenly coated. Then add the cinnamon sugar mixture and stir again.
  3. Cook. When baking candied walnuts, it is important that they are spread in an even layer on the baking sheet. (So ​​if your foil is not big enough, you may need to do it in two batches.) Cook the pecans for 40 minutes, stirring briefly halfway through, until fragrant. and the sugar coating is cooked.
  4. Cool. Transfer the baking sheet to a wire cooling rack and use all your willpower to Wait until pecans have cooled to room temperature. (They will continue to dry and harden as they cool.) Then serve and enjoy !!

Candied pecans in a mason jar for gifting with Kraft label

Possible recipe variations:

Want to personalize this candied pecan recipe? Do not hesitate to ...

  • Use different nuts: If pecans are not your favorite, you can also use this recipe to make candied nuts, almonds, cashews, peanuts, pistachios or any other candied fruit. Just make sure to always start with raw nuts and adjust the cooking time as needed depending on the size / type of nuts.
  • Use maple syrup: For more naturally sweet candied pecans, check out my maple candied pecans recipe.
  • Use less sugar: If you want to reduce the amount of sugar in this recipe, feel free to use 1/3 cup granulated sugar and 1/3 cup packed brown sugar.
  • Add more heat: I almost always double the amount of cayenne pepper in this recipe to make slightly spicier candied pecans, which I recommend if you want the nuts to have a more noticeable kick!
  • Add different herbs or spices: Do not hesitate to also add other warming spices (such as cardamom, ginger, nutmeg or cloves) or some pumpkin pie spices if you want. Or finely chopped fresh rosemary or sage would also be delicious!

Close up of candied pecans recipe

Ways to serve candied pecans:

Looking for ways to use up a big batch of candied pecans? Here are some of our favorite ways we love to enjoy this recipe at home:

  • By them selves: Serve them on their own as a sugary treat or combine them with some of your other favorite snack ingredients to make a sweet and savory snack mix.
  • In salads: These candied pecans are also an incredible sweet and crunchy addition to salads.
  • In yogurt or ice cream: We also love to sprinkle them with yogurt for breakfast and ice cream for dessert.
  • Sprinkled with potatoes or casseroles: They also make a great garnish for cooked sweet potatoes or a retro casserole of sweet potatoes.
  • As a gift: Wrap these candied pecans in jars or candy boxes with a little cute kraft gift tags if you want to give them as a gift!
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The description

My favorite classic candied pecan recipe - easy to make with 7 ingredients and always irresistibly delicious!



Instructions

  1. Prepare the oven and baking sheet. Heat the oven to 300 ° F. Line a large baking sheet with parchment.
  2. Mix the sugar mixture with the cinnamon. Add the granulated sugar, brown sugar, ground cinnamon, salt and cayenne pepper in a small mixing bowl and whisk until blended.
  3. Toss the pecans. In another large mixing bowl, add the pecans and beaten egg white and mix gently until the pecans are evenly coated. Add the sugar mixture and mix gently until the pecans are evenly coated.
  4. Cook. Spread the pecans in a single, even layer on the baking sheet. Bake for about 20 minutes, then remove the nuts and toss them briefly. Bake 20 minutes longer or until pecans are fragrant and sugar is cooked. (Note that the sugar coating will continue to harden and dry out after the pecans are out of the oven.)
  5. Cool. Transfer the baking sheet to a wire cooling grid and let the pecans cool to room temperature. Serve and enjoy immediately or transfer pecans to a sealed container to store at room temperature for up to 2 weeks.




Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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