This irresistible Candied Pecans recipe makes sweet, crunchy, sugared pecans with a meringue coating! Put them in jars to give as gifts.
Everyone who tries these candied pecans falls in love with them and has to admit that they are rather addicting! I think they taste like pecan pie which is one of my favorite desserts. I gave a jar to one of my best friends who is trying to make them last by limiting herself to one pecan per day!
What You’ll Find In This Post About Making Candied Pecans
The main ingredient is pecans, of course, but you’ll also need eggs, sugar, and butter. It’s a simple list of ingredients yet it makes the most amazing pecans!
- Egg Whites: When making meringue, make sure that you don’t get any of the egg yolks in with the egg whites.
- Vanilla: We used a little vanilla extract to flavor the meringue. You could also use maple extract or almond extract for a different flavor. Or you can skip the extract if you prefer.
- Sugar: This recipe calls for a combination of brown sugar and granulated sugar for the best flavor and texture.
- Pecans: You’ll need one pound of pecan halves which measures about 4 cups. You can use this recipe with an equal amount of other nuts such as walnuts, almonds, or cashews.
- Spices: We added a little ground cinnamon to the meringue for extra flavor. Allspice, ginger, clove, and nutmeg would also be delicious additions. You can skip adding any spices if you prefer.
- Butter: We used salted butter when making these candied pecans. If you choose unsalted butter, you’ll need to add a little salt.
How To Make Candied Pecans
These candied pecans are really easy to make! They do take a longer time in the oven since they are baked on low so keep that in mind when planning how much time you’ll need.
- Meringue: Start with making the meringue by beating the egg whites until foamy. Then, slowly add the sugar and cinnamon mixture.
- Butter: Pour the melted butter into a rimmed jelly roll pan. Spoon the meringue-coated pecans onto the melted butter and turn to coat.
- Bake: Then, bake the pecans at a low temperature, turning them every 15 minutes, until the butter is absorbed and the coating is crunchy.
Storage and Gifting
Candied pecans make a great gift if you can get them into containers before your family eats them! Once they’ve cooled completely, store them in an airtight container at room temperature for 1-2 weeks, in the refrigerator for 2-3 weeks, or in the freezer for 1-2 months.
To give these pecans as gifts, put them into small mason jars or cellophane bags. Add some colorful ribbons and a tag with a description on it. You can even print off the recipe and include it just in case they want to make more themselves.
Candied Pecans Recipe Frequently Asked Questions
No they are not the same thing. Glazed pecans are made with sugar and butter and candied pecans include egg whites.
It depends on the recipe. When making candied pecans, they are not toasted before baking since they are going to be baked for a long time once they are coated in meringue.
Either they weren’t baked long enough or they were exposed to moisture.
Want more candy recipes? Try these next:
- Our easy Fudge Recipe makes smooth, creamy, melt-in-your-mouth fudge that only takes minutes to prepare!
- These Nut Goodie Bars are a tantalizing combination of chocolate and maple nougat with peanuts!
- Homemade Peanut Brittle is a classic Christmas treat that is easy to make and better than store-bought!
- This Toffee Recipe is a buttery, crunchy treat with milk chocolate on top that’s perfect for the holidays!
- These microwave Caramel Candies are so easy to make with only 5 ingredients!
- In a small bowl, combine the granulated sugar, brown sugar, and ground cinnamon. Set aside.
- Beat two egg whites until soft peaks form. Add the sugar mixture a little at a time while beating at medium-high speed. Beat meringue until stiff peaks form and the meringue is glossy. Beat in the vanilla extract. Fold the pecans into the meringue.
- Pour the melted butter into a large rimmed baking sheet. Spoon the coated pecans over the butter in the pan in an even layer.
- Bake at a low temperature for 1 hour and 15 minutes, stirring every 15 minutes, until the butter is absorbed and the glazed pecans are browned.