Candied Pecans

What’s not to love about candied pecans? Aside from the calorie count, I can’t think of  a single thing.

Last week at our crafty meetup, we whipped up a batch and indulged while we worked on beading, crochet, and embroidery projects. It was a lovely afternoon, and at the end, the leftovers were divided up into containers and sent home with each lady. (Local ladies: join us!)

Sunday afternoon while M was off getting a haircut I planned to bake muffins. Looking over the recipe, I decided it was too much work for what I felt like doing at the time and set off to find something else. With candied pecans fresh on my mind from earlier in the week I decided to whip up another batch, with a few additions and changes to the recipe we used originally.

When M returned home from his haircut we shared a few– crunchy, sweet and rich with a hint of spice– the perfect indulgence for a chilly Sunday afternoon.

Kiki’s Candied Pecans

1-2 T coconut oil (or butter)
1 egg white
1 cup brown sugar
1 teaspoon vanilla
1 1/2 t cinnamon
1/4 t allspice
1/8 teaspoon salt
3 cups pecan halves

Preheat oven to 250 degrees.

Melt the coconut oil (or butter) in a saucepan over low heat. Brush the oil or butter over a large sheet pan until it is completely coated.

Whisk the egg white until it is thick and frothy. Then add in the brown sugar, vanilla, cinnamon, allspice, and salt.

Gently fold in the pecans until they are coated with the sugar and egg mixture.

Spread the nuts out in a single layer on the greased sheet pan.

Bake at 250 degrees for 40-45 minutes, until the nuts are toasted and the sugar-coating sets. Cool for 5-10 minutes on the pan before indulging.


5 Responses so far »

  1. 1

    Eileen said,

    Oh oh oh I made someone else’s blog! I’m sad that I didn’t bring any of those yummy things with me when I left for WV. They were so yummy!
    Did the spice change help to even it out vs. the nutmeg being a little too overpowering? Did cooking it at a lower temperature help preserve the taste of the nut better as well?
    Anyways…we will have to make more when I get back! We also need some serious brain storming as to events we can set up:)
    Miss you and the tuck!

    • 2

      Kiki said,

      The lower temperature definitely helped combat the slight overdone taste that the other batch had. The vanilla and allspice definitely added a nice flavor. I probably could have added a tad bit more allspice without it becoming too overpowering.

  2. 3

    julee said,

    These look delish!

    I’m also happy to hear that you’ve been enjoying meeting some fellow crafty folks in your area. What fun! (Wish I were there or you were here so we could go to crafty stuff together. *sads*)

    • 4

      Kiki said,

      Our group is loads of fun and just a tad bit…what’s the word I’m looking for– silly? inappropriate? risque? So obviously, it’s a perfect fit! I wish we lived closer as well 😦

  3. 5

    Eileen said,

    did you see that howchow totally linked to your blog? so awesome;).

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