Joy's cinnamon candied pecans make the whole house smell like a holiday market: pecan halves rolled in whipped egg white and cinnamon sugar, then baked low and slow to a crackly shell. The hour is almost entirely hands-off.
Some recipes are more than just food; they’re a memory. This particular recipe for candied pecans comes from a wonderfully talented designer named Joy, who I worked with years ago. She brought a batch into our store one day, and the entire staff was instantly hooked. The air filled with the scent of warm cinnamon, and we couldn’t stop crunching on them. Joy graciously shared her secret, and now I’m so excited to share it with all of you. Get ready to fall in love!
Ingredients
• 2 large egg whites
• 1 tablespoon / 15g (0.53 oz) salt
• 8 cups / 910g raw pecan halves (about 2 pounds)
• 1 ½ cups / 300g (10.6 oz) granulated sugar
• 2 teaspoons / 6g (0.21 oz) ground cinnamon
Instructions
1. Preheat your oven to 225°F / 110°C. Line two large baking sheets with parchment paper for easy cleanup.2. In a small bowl, whisk the egg whites and salt together until they become thick and frothy. You’re not looking for stiff peaks, just a bubbly, foamy consistency.3. Place the pecans in a large mixing bowl. Pour the frothed egg white mixture over the nuts and stir thoroughly to ensure every pecan is evenly coated.4. In a separate small bowl, combine the granulated sugar and ground cinnamon. Sprinkle this mixture over the coated pecans and mix well until the nuts are completely covered in the cinnamon-sugar blend.5. Spread the coated pecans in a single, even layer across the two prepared baking sheets.6. Bake for 1 hour, removing the pans from the oven to stir the pecans every 15 minutes. This is crucial for even cooking and to prevent them from sticking together.7. Once baked, let the pecans cool completely on the baking sheets. They will become crispier as they cool. Store in an airtight container at room temperature for up to one month.
Nutritional Information
• Serving Size: 1/4 cupYields: 8 cupsCalories: 220Fat: 18gCarbohydrates: 15gSugar: 12gProtein: 3g (0.11 oz)(Note: These are estimated values and can vary.)
Pro Tips
• For a spicy kick, add 1/4 to 1/2 teaspoon (10 ml / 0.3 fl oz) of cayenne pepper to the sugar and cinnamon mixture.
• Don’t skip the stirring! Tossing the pecans every 15 minutes is the key to a perfectly crisp, non-clumped, and evenly browned batch.
• This recipe works beautifully with other nuts. Try using whole almonds, walnuts, or a mix of your favorites for a different twist.
• Ensure the pecans are completely cool before storing them. Storing them while still warm will create steam in the container and make them soft.
FAQ
Q: Can I make these candied pecans vegan
A: Yes, you can easily make this recipe vegan. Simply replace the two large egg whites with two tablespoons of aquafaba (the liquid from a can of chickpeas). Whisk the aquafaba and salt until frothy, just as you would the egg whites, and follow the rest of the instructions.
Q: Are these candied pecans a good source of vegetarian protein
A: Pecans are a great source of plant-based protein and healthy fats. A 1/4 cup (960 ml) serving of these candied pecans provides about 3 grams (0.11 oz / 3.1 g) of protein, making them a satisfying and delicious vegetarian snack option.
Q: What other nuts can I use for this vegetarian recipe
A: This recipe is very versatile and works wonderfully with other nuts. Feel free to substitute the pecans with an equal amount of raw walnuts, whole almonds, or even a mix of your favorite nuts for a different flavor and texture.
Q: How should I store these vegetarian candied pecans
A: To maintain their crunchy texture, ensure the pecans are completely cool before storing. Place them in an airtight container at room temperature. Stored properly, they will stay fresh and delicious for up to one month.
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Joy's Cinnamon Candied Pecans
Ingredients
Method
- Preheat your oven to 225°F / 110°C.
- Line two large baking sheets with parchment paper for easy cleanup. 2.
- In a small bowl, whisk the egg whites and salt together until they become thick and frothy. You're not looking for stiff peaks, just a bubbly, foamy consistency. 3.
- Place the pecans in a large mixing bowl.
- Pour the frothed egg white mixture over the nuts and stir thoroughly to ensure every pecan is evenly coated. 4.
- In a separate small bowl, combine the granulated sugar and ground cinnamon.
- Sprinkle this mixture over the coated pecans and mix well until the nuts are completely covered in the cinnamon-sugar blend. 5.
- Spread the coated pecans in a single, even layer across the two prepared baking sheets. 6.
- Bake for 1 hour, removing the pans from the oven to stir the pecans every 15 minutes. This is crucial for even cooking and to prevent them from sticking together. 7.
- Once baked, let the pecans cool completely on the baking sheets. They will become crispier as they cool. Store in an airtight container at room temperature for up to one month.
- Don't skip the stirring!
- Tossing the pecans every 15 minutes is the key to a perfectly crisp, non-clumped, and evenly browned batch.
