Candied Pecans

Candied PecansFor years I strongly disliked nuts.  All nuts, except of course candied nuts, and even then, I would suck the sugar off and spit out the actual nut.  I must have matured or something in the past year because now I love them, especially these candied pecans!  The combination of sweet and salty is out of this world.  I made these to give to my dad as a Father’s Day gift, but wouldn’t you know that the longer they sat on the counter, the more that ended up in my mouth.  I had to package them up and tuck them away before they were gone…out of sight, out of mind, right?Candied Pecans

I have used a similar recipe to this in the past, but for candied almonds.  That time, I used 1 tsp vanilla extract instead of the touch of almond extract I used here.  Well, I was out of vanilla extract.  Wait, out of vanilla…say what?!  I know, it’s crazy, but I forgot to write it on the grocery list last week, and if it’s not on the list, it’s not in the cart.  Not because I’m a super-awesome budget-er though, because I have a terrible memory.  Oops.  I decided to use a touch of almond extract and it turned out just heavenly!Candied PecansCandied Pecans

You know how you always read little tips and tricks on pinterest, but so rarely get to use them?  I know that’s not just me.  Well, I remember seeing/reading that a cupcake wrapper is perfect for the top of a mason jar (as seen here).  Guess what?  It is!  I love this little green plaid wrapper as a topper for Father’s Day.  Green always reminds me of Father’s Day, actually.  …maybe because my dad likes green?  Or I associate green with dads?  I don’t know, but I thought it made the cutest package for this homemade gift!Candied Pecans

Candied Pecans

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: ~4 cups

Ingredients

  • 1 egg white
  • 1 Tbsp water
  • 1/4 cup sugar
  • 1 Tbsp cinnamon
  • 1/4 tsp almond extract or 1 tsp vanilla
  • 1 tsp salt
  • 1 lb pecan halves

Instructions

  1. Preheat oven to 250. Line a rimmed baking sheet with foil or parchment paper and gently spray with nonstick cooking spray.
  2. In a small bowl, whisk together the sugar, cinnamon, and salt.
  3. In a separate bowl, whisk the egg white, water, and almond extract until foamy. Add pecan halves and stir to distrubute throughout.
  4. Sprinkle with sugar mixture and fold to evenly coat.
  5. Spread pecans in a single layer on the prepared baking sheet and bake for 1 hour, stirring every 15 minutes.
http://paintchipsandfrosting.com/2013/06/14/candied-pecans/

26 thoughts on “Candied Pecans

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  4. I am going to make these as gifts for Christmas. I notice you use 1lb of pecan halves. your yield is 4 cups. Am i missing something?

    • I have a 1 1/2 lb bag of pecan halves that has just about 6 cups (1/4 cup serving, 23 servings per container = 5.75 cups), so a 1 lb bag would be somewhere around 4 cups, give or take as there is some variance in size and shape of the nuts.

  5. How far in advance do you make these up? And how long do they stay fresh? I have a week yet before a holiday party and I’m wondering when would be a good time to make these and not let them get stale.

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    • I’ve tried walnut, almond and cashew all work well I also used almond and rum eextrct for a different taste very good

  8. I just made a 1/2 batch of these as a test for xmas HOLY BALLS!!!!
    I used 1/4 tsp maple extract and 1/2 tsp vanilla. DELICIOUS!

  9. Just made these…..and they are delicious. Thank you for sharing the recipe. I used organic can sugar from the big box store.

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