Description
An elegant twist on a roadside classic, these toasted pecans are dressed in a crisp, spiced sugar shell, elevating the familiar candied pecan snack.
Ingredients
Scale
- 4 cups raw pecan halves
- 1 large egg white, room temperature, lightly beaten
- 1 tablespoon water
- 1/4 teaspoon fine sea salt
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg (optional)
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and slightly cooled
- Zest of 1 orange (optional, finely grated)
Instructions
- Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with parchment.
- Whisk the egg white and water until frothy; add the sea salt. Fold in the pecans until each is coated.
- Combine granulated sugar, brown sugar, cinnamon, and nutmeg in a separate bowl. Sprinkle over the pecans and toss until evenly coated.
- Spread the sugared pecans in a single layer on the prepared sheet. Bake for 45–55 minutes, stirring gently every 15 minutes.
- Drizzle the melted butter and vanilla over the hot pecans; toss to coat. Add the orange zest if desired.
- Cool completely on the sheet; then break apart any clusters.
Notes
For longer storage, freeze in a sealed container for up to 3 months. To refresh, warm in a 300°F oven for 5–8 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg