Roasted Candied Pecans
Roasted Candied Pecans, we've upped the flavor on this all-time holiday favorite! Pan roasting the pecans prior to candying, enhances the flavor, aroma, and crunch!
Servings 4 cups
Ingredients
- 4 cups (400 grams) pecan halves unsalted
- 1/2 cup (100 grams) sugar
- 1/2 cup (90 grams) dark brown sugar
- 1 Tablespoon cinnamon
- 1 teaspoon Kosher sea salt finely ground
- 1 large egg white room temp
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
Instructions
- Preheat oven to 300°F/148°C. Line a large sheet pan with parchment paper and set aside.
- Heat a large cast-iron or heavy skillet over medium-high heat. Once hot add the pecans and spread along the bottom. Leave for 1 to 2 minutes until they start to brown and become fragrant. Use a spatula to stir the pecans around the pan. Continue cooking, stirring every 15 seconds or so, until they are nicely browned and have a deeply toasted flavor, about 5 minutes time in total. Transfer to a piece of parchment paper until they’ve cooled to room temperature.
- While the pecans cool, add sugar, brown sugar, cinnamon, and salt. Whisk until combined. Set aside.
- In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the cooled pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are coated.
- Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugars will crystalize on the pecans.
- Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight jar for up to 1 month.
Notes
- Prep time is approximate
- Store in an airtight container up to 1 month.
- Pecans can be frozen too! Cool completely after baking then transfer them to an airtight container, or freezer bag. Will keep up to 2 months.