Candied Spiced Pecans

4.50 from 2 reviews

Candied Spiced Pecans are everything you want in a snack; sweet, salty, spiced and crunchy. They are so easy to make too. My method yields very crispy, crunchy nuts.

Prep Time20

Bake Time15

Total Time35

Servings:16 servings

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.

Notes

I used a 10 oz bag of nuts to make this recipe. But you could use slightly more or less nuts depending on the size of the pecan package.

The finished nuts will keep quite well for at least a week or two in an air tight container.

Nutrition