For the past seven years, I have always kept a batch of homemade candied pecans in my freezer, either to throw on top of a salad, on top of sweet potatoes, as an ice cream topping, or just to snack on by themselves. They defrost within minutes and can’t go bad. Homemade candied pecans are delicious and last in the freezer forever. They’re essentially like candy as they are full of sugar but they are absolutely yummy. The recipe is simple and easy. My secret ingredient for these homemade candied pecans is my homemade vanilla, but store bought is acceptable as well. While baking, their sweet, vanilla aroma is absolutely irresistible. Try for yourself.
– 2 cups pecans
– 1 egg white
– Pinch of salt
– 1 Tsp. vanilla extract
– ½ cup white sugar
– ½ cup C&H Golden Brown Sugar
Preheat the oven to bake 250. Froth egg white, salt and vanilla extract together. Coat the pecans in the frothed egg white. Add the sugar and salt and toss until all the pecans are evenly coated with sugar. Line a baking sheet with parchment paper and spray with pam. Spread out the pecans on the tray and put them into the oven to bake for 45 minute to an hour, constantly tossing the pecans, until the coating looks dry. Allow to cool.
Tip: Store in Ziploc bag in freezer. They can last for months.
Have you tried my recipe for roasted sweet potato salad with beets? These homemade candied pecans would be a great topping.