Pioneer Woman Candied Pecans

Pioneer Woman candied pecans are a crunchy oven-baked snack with pecan halves, cinnamon and brown sugar that comes together in 50 minutes. They're an easy homemade holiday food gift for Christmas, Thanksgiving or cozy holiday parties, and they're hands-off once the tray hits the oven.

Stir the pecans and spread them out again at the 20-minute mark, because that is when any stuck pieces come apart and the sugar coats evenly. Skip it and you end up with sticky clumps instead of crisp, candy-like nuts.

Whisking the egg white until very foamy gives the sugar something to cling to, so every nook of every pecan gets coated. Baking low at 300°F also means you never stand over a stovetop watching a pot of sugar, which is how most glazed pecans go wrong.

Pioneer Woman Candied Pecans

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

206

kcal

Cinnamon-sugar clings to every pecan half in a thin, glassy shell that turns brittle as it cools. A slow bake in two rounds dries the coating out, so the nuts come out crisp and never sticky.

Ingredients

• 1/2 c. granulated sugar
  

• 1/4 c. light brown sugar
  

• 1 1/2 tsp. ground cinnamon
  

• 1/2 tsp. kosher salt
  

• 1 large egg white
  

• 1 tsp. vanilla extract
  

• 1 lb. pecan halves (about 4 cups)
  

Directions

• Preheat and line: Preheat the oven to 300°F and line a baking sheet with parchment paper or a silicone baking mat. That keeps the sugar from welding itself to the pan.
• Mix the sugars: Whisk 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 1/2 teaspoons ground cinnamon and 1/2 teaspoon kosher salt in a small bowl. Set it aside while you coat the nuts.
• Foam the egg white: Whisk 1 large egg white and 1 teaspoon vanilla extract in a large bowl for about 1 minute. It should look very foamy, since that foam is what holds the sugar on.
• Coat the pecans: Add 1 pound pecan halves (about 4 cups) to the foam and stir until every nut is well coated. Then sprinkle the sugar mixture over the top and toss until fully covered.
• Spread on the pan: Pour the pecans onto the prepared baking sheet and spread them into an even layer. Try to keep them from piling up so they bake evenly.
• Bake in two rounds: Bake for 20 minutes, then stir and spread the pecans out evenly again. Bake for another 20 minutes, until the nuts smell very fragrant and are starting to darken.
• Cool and break apart: Let the pecans cool completely in the pan on a wire rack, because the sugar hardens as it cools. Then break them into individual pieces and store in an airtight container in the pantry for up to 2 weeks.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different spice instead of cinnamon?

Yes, ground ginger or apple pie spice swap in easily and keep the sweet flavor. For a savory batch, try barbecue rub, Old Bay or Italian seasoning in the same amount.

Can I make candied pecans with walnuts or almonds?

Walnut halves and whole almonds both work with the same coating and bake time, though the timing can shift a little with the size of the nut. Watch for that fragrant, darkening look and pull them when they get there.

Can I make these ahead for gifts?

Yes, they are a great make-ahead gift since they keep in an airtight container in the pantry for up to 2 weeks. Let them cool completely before bagging, or any leftover warmth will make them sticky inside the bag.

Do I need a silicone mat or parchment paper?

You need one or the other, because the sugar coating sticks hard to a bare pan. If you have neither, a well-greased sheet pan can work, but cleanup is much harder.

Why do my candied pecans taste bitter?

Bitterness usually means the sugar went past dark and started to burn, so pull the pan as soon as the nuts look darker and smell fragrant. An oven that runs hot can do this too, so check an oven thermometer if it keeps happening.