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


  • 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


  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.

Candied Almonds

Candied Almonds via elisebakes  I’ve mentioned that I very recently graduation college and have just begun the job hunt.  That said, money is tight this Christmas, so most of my gifts are handmade.  For my dad and grandma: candied nuts (among other homemade goodies).  I made several different types of candied nuts last year and it was actually much simpler than I had anticipated.  This recipe is really easy to follow and the final product is great!  Actually, it’s amazing – better than any of the types I made last year!  We’ve already eaten a few handfuls – might have to make another batch before Christmas!
Candied Almonds (from Candied Almonds via elisebakes

  • 1 egg white
  • 1 tsp vanilla extract
  • 1 tbsp water
  • 1 pound almonds or pecans
  • 3/4 cup of sugar
  • 1 tsp of ground cinnamon
  • 1 ½ tsp of  sea salt
  1. Preheat oven to 250 and line a large baking sheet with parchment paper or foil
  2. In a large bowl, combine egg white, vanilla extract and water. Beat mixture until frothy.
  3. Stir in almonds and mix to coat.
  4. Gently combine sugar, cinnamon, and sea salt and stir into almond mixture, thoroughly coating all nuts.
  5. Evenly spread nuts onto prepared baking sheet and place into oven.
  6. Bake in preheated oven for 1 hour, stirring every 15 minutes.
  7. When cool, pack in an airtight jar. They will keep at room temperature for about 2 weeks.Candied Almonds via elisebakes