Candied Spiced Pecans
Candied Spiced Pecans are everything you want in a snack; sweet, salty, spiced and crunchy. Even better, they’re so easy to make.
I know you’ve probably seen millions of candied or spiced pecan recipes. The internet is full of them. But, I’ve been making this recipe for years and really love it, so I decided to share it with you.
What I love about these pecans is how closely they ride the line between salty & sweet. They’re sweet enough to garnish your desserts, yet salty enough to add some crunch to a dinner salad.
These nuts are perfect for holiday cocktail parties. They’re great to package up for little gifts and, as I said before, they’re good on both salads and desserts. They keep quite well in an air-tight container so they can be made weeks in advance.
How-to make Candied Spiced Pecans
See the recipe card for detail measurements and instructions.
- In a large bowl, whisk the egg white until foamy.
- Toss the pecans with the egg white to coat them.
- Bake the pecans until crisp and the egg white is dry.
- Combine the syrup ingredients in a saucepan and bring it to a boil
- Toss the nuts with the syrup
- Toss the syrup coated nuts in the spice mixture.
- Bake the nuts until they are fragrant and crisp.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Candied Spiced Pecans
Ingredients
- 1 large egg white
- 10 oz Pecan Halves (see note)
- 2 oz granulated sugar (¼ cup)
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 2 teaspoons cinnamon
- 1 ½ teaspoons table salt
- 2 tablespoons dark rum (optional)
- 1 oz unsalted butter
- 1 oz brown sugar (2 tablespoons)
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 °F. Line a half sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, whisk 1 large egg white until frothy. Add 10 oz Pecan Halves and toss to coat the nuts with the egg white. Spread the pecans on the prepared baking pan. Bake until the pecans are crisp and the egg white is dry (about 7-8 minutes). Set the pan with the nuts aside.
- While the nuts are baking, use the same large bowl from the nuts and combine 2 oz granulated sugar, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ¼ teaspoon ginger, 2 teaspoons cinnamon and 1 ½ teaspoons table salt.
- In a large saucepan combine 2 tablespoons dark rum, 1 oz unsalted butter, 1 oz brown sugar and 1 tablespoon vanilla extract and cook until bubbling and the sugar is melted. Add the nuts to the pan and toss until the pecans are coated with the syrup.
- Toss the warm nuts into the bowl with the sugar/spice mix to coat.
- Return the nuts to the sheet pan and bake until golden and crispy, about 7-8 minutes.
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