Candied Pecans


Last week was my dad’s birthday – Happy Birthday, dad! Every occasion he says the same thing, “I don’t need anything.” Usually I’ll get him a book of some sort. I spend lunch hours sitting in books stores reading random sections of history texts (set between 1850 and 1950), trying to find something a little more readable than your standard history text. But dad’s been cleaning out his book shelves lately. While he’s giving away every book in sight, I figured it’d be annoying to get more. All that is to say, dad got candy for this birthday!

SONY DSCApparently candied pecans are super easy. Pecans covered with egg whites on the left, cinnamon-sugar on the right. Mix together in a zip-lock bag. (Preferably, one without a hole in it. Bet you wish I got a picture of the cinnamon-sugar mess all over my floor. 🙂 Me too.)


Put pecans on a parchment-lined baking sheet (protect yo’ self! … and yo’ cookie sheet). They will look like this forEVER. But eventually they look like this …


Good job oven!

And once they’re all safely stored in their air-tight container the extent of the mess is this …    SONY DSC(Unless, of course, you had a hole in your zip-lock bag.) Easy to clean and it’s just a little bit tempting to snack on the sugary mess left behind.



Cinnamon-Sugar Candied Pecan
(recipe from Brown Eyed Baker)
Prep Time: 5 minutes; Bake Time: 1 hour


1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
2 egg whites
2 tablespoons water
½ teaspoon vanilla extract
1 pound pecan halves


Preheat oven to 250 degrees. Line a baking sheet with parchment paper (protect your baking sheet!); set aside.

In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.

In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture, making sure they are all covered. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.

Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.

Baking Podcast: This American Life