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A Spoonful of Candied Pecans
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Candied Pecans

Candied Pecans - deliciously sweet, crunchy and totally addictive pecans that smell so heavenly and ridiculously good with notes of flavor from Bourbon, nutmeg and cayenne pepper. Perfect for dessert and salad toppings, for snacking or as holiday gifts. Easy and tasty candied nuts!
Course Snacks
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 cups
Calories 919kcal
Author Imma

Ingredients

Oven Method

  • ½ cup (100g) granulated sugar
  • 1 teaspoon (4.2 mL) vanilla extract
  • 1 egg white
  • 1 tablespoon (15 mL) Bourbon or Rum
  • 2 teaspoons (5.2 g) cinnamon
  • 1 teaspoon (2 g) nutmeg spice
  • 2 cups (280g) whole pecans
  • ½ -1 teaspoon (1-2 g) cayenne pepper

Stovetop Method

  • cups (280 g) pecan halves
  • cup (2.7 oz) water
  • ½  cup (100 g) brown sugar
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons (5.2 g) cinnamon
  • ¼ teaspoon  (0.5 g) nutmeg,  grated
  • ½ teaspoon  (2.1 mL)  vanilla extract
  • ¼ teaspoon   (0.5 g) cayenne powder,  optional
  • 1 teaspoon (4 g) Creole Seasoning,  optional

Instructions

Oven Method

  • Preheat oven to 300°F (149°C). Then line a large baking sheet with parchment paper or silicone baking mat and spray with non-stick spray. Then set aside.
  • In a small mixing bowl, vigorously whisk egg white with bourbon and vanilla until very frothy. Set aside.
  • Using another bowl, combine sugar, cayenne pepper, cinnamon and nutmeg spice and set aside.
  • Add pecans into a large bowl, then add egg white mixture first, followed by sugar mixture. Stir pecans to coat completely.
  • Spread pecans over the prepared baking sheet.
  • Bake for about 30- 35 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for about 10 minutes before serving.
  • After pecans have cooled, store it in an airtight container.

Stovetop Method

  • Bake pecans in a single layer on a cookie sheet in the oven at 325℉/163℃ for about 10-15 minutes. Stir the pecans and rotate the tray to ensure even roasting. Remove and set aside.
  • Heat water in a 12-inch skillet over medium heat, add sugar, cinnamon, nutmeg, vanilla extract, and seasonings, then bring to a boil. 
  • Add the pecans, then turn the heat to medium-high, stirring the pecans occasionally, until sugar melts and crystallizes, about 7-10 minutes.
  • Remove from heat, spread it out on a cookie sheet or tray. Let the candied pecans cool and serve.

Notes

  • Chopped or halved pecans are the perfect choice for this recipe or you can go with the bigger ones if it satisfies you.
  • Place the pecans in a lined baking sheet to cool. Remember to separate the pecans so they won’t clump together. However, serving them in big chunk servings may be a good idea, too. What do you think?
  • Let them cool completely before serving or storing.
  • You can place them in a mason glass jar and tie a nice ribbon around the lid with your personalized tag if you intend to give them as gifts.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 2cups | Calories: 919kcal | Carbohydrates: 66g | Protein: 10g | Fat: 71g | Saturated Fat: 6g | Sodium: 26mg | Potassium: 430mg | Fiber: 10g | Sugar: 54g | Vitamin A: 160IU | Vitamin C: 1.1mg | Calcium: 89mg | Iron: 2.7mg