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The best sugared pecans I have ever eaten, hands down, are these simple spiced pecans. My friend Lisa that I met when we lived in Georgia brought these to a get together one night. As soon as I tried them, I asked for the recipe. They are easy to make and they can be stored for several weeks. I don’t make them often, but I do make them every year as it gets closer to the the holidays.
Pro tip: hide them from your family if you want to make them too far in advance! These pecans are perfect as a snack, for holiday gatherings, or for charcuterie boards. Keep them on hand to put on salads or for a quick sweet snack. I also have a “plain” toasted salted pecan recipe that you can find HERE that are just as delicious.
Tips Before You Start
- Use a baking sheet with sides; line it with parchment if you want. I do NOT recommend silicone baking mats for this recipe.
- It is important to stir periodically so that the sugars completely coat the pecans.
- Do NOT let them cool in the pan when you are done! After baking, let them cool for about a minute, then pour onto wax paper or parchment paper to cool. If you baked them on parchment, slide them, parchment and all, off the hot pan to finish cooling.
- Store in an airtight container. Mason jars work great for items like this, and can be vacuum sealed so they will keep longer. They can be re-sealed after each use, too! The sealer I use (and LOVE) is linked on my favorite things page HERE. (see it below)
To make these, measure out 4 cups or 1 pound of pecans. I weighed the pecans as I measured them out.
Whisk the egg white and water until nice and frothy!
Toss the pecans with the frothy egg whites.
Combine the sugar, cinnamon, and salt. Mix well.
Meanwhile, put half a stick of butter in your pan and throw it in the oven to melt.
Toss the pecans with the cinnamon sugar mixture.
Pour into the pan with the melted butter.
Spread them around in the butter and spread them in an even layer.
Bake at 200 degrees F for an hour, stirring every 15 minutes.
After an hour, remove from the oven. DO NOT COOL IN THE PAN! Remove the pecans to parchment paper to cool.
Store in an air-tight container for several weeks!
Spiced Pecans Recipe
Spiced Pecans
Sweet and salty, toasted spiced pecans
Ingredients
- 4 cups pecans
- 1 egg white
- 1 Tablespoon water
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 stick butter
Directions
- Preheat oven to 250 degrees F.
- Beat egg white with water until frothy.
- Toss pecans to coat in egg white/water.
- Mix sugar, salt, and cinnamon together.
- Add sugar mixture to the coated pecans.
- Stir to make sure pecans are well covered in sugar mixture.
- Melt butter in pan
- Stir coated pecans into butter.
- Bake in oven for one hour, stirring every 15 minutes.
- Remove from oven and turn out onto parchment or wax paper to cool.
- Store in airtight container several weeks.
[recipe-notes}
- Use a non-stick pan or parchment lined pan to bake the pecans
- Do NOT use silicone baking mats because the butter can run under the mat.
- Store the pecans in an airtight container. Mason jars are reusable and can be vacuum sealed repeatedly using this tool.
[/recipe-notes]
cooking with ree 
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