These Candied Pecans are the perfect appetizer or snack for any gathering or just to munch on at the end of the day! These Candied Pecans are lightly sweet and pair well with wines such as Moscato, Riesling, and Blanc du Bios.
Ingredients
- 1 pound pecan halves
- 1/2 cup white granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg white
- 1 Tablespoon vanilla extract
Servings: 1/4 cup servings
Units:
Instructions
- Preheat the oven to 300 Degrees F.
- Line a baking sheet with either parchment paper or a silicone baking mat.
- In a bowl, combine the sugar, salt and cinnamon.
- In a large bowl combine the egg white, and the vanilla extract. Add the pecan halves and toss to coat the pecans in the egg white mixture.
- Sprinkle the sugar mixture overtop the pecans and toss again to coat.
- Spread pecans in a single layer on the lined baking sheet.
- Bake in preheated oven for 20 minutes. Stir and spread out again and bake for another 20 minutes. Remove from the oven and let cool completely before moving. Once completely cooled stir and break apart nut clusters.
- Store in an airtight container for up to a week.
Recipe Notes
*Nutrition label includes salad and 1 (1/2) cup serving of raspberry vinaigrette recipe. Addition of more dressing or candied pecans will change nutrition information.
Our tossed apple salad is a great way to combine crispy, delicious red apples and crunchy pecans for a fresh and simple-to-make four ingredient salad.
