My favorite time of year to visit New York City is after Thanksgiving and before Christmas. Everything is decorated and festive. The holiday lights add an extra sparkle to the streets at night. And then there’s the roasted nuts. Street vendors everywhere selling roasted nuts. Sweet roasted nuts and cinnamon perfuming the streets. It’s heavenly. It’s the greatest place to be that time of year. And every time that I make these Roasted Candied Pecans, this is place that I mentally transport to.
While Roasted Candied Pecans are fabulous to make during the holiday season (they are super amazing as gifts too, by the way!), please don’t just make these in December! Make them all year!
I love using these pecans for salad, but you could use them for anything. They add such a perfectly sweet crunch to any dish. Make as many plans as you’d like for these fantastic little nuggets, but I’d be surprised if a lot of these don’t disappear before they even make it off the pan!
Let me show you how I made these Roasted Candied Pecans 👇🏻
Start by preheat your oven to 250 degrees and lining a sheetpan with parchment paper. Grab two bowls. In one bowl, stir together 3/4 cup sugar, 1 1 /2 tsp ground cinnamon, and 1 tsp salt.
In the other bowl, whisk together 1 large egg white, 1 tsp vanilla, and 1 tbsp water. Whip it until it is nice and frothy. It should look this 👇🏻
Add 4 cups whole raw pecans to the bowl with the egg white and toss them around until they are coated.
Use a slotted spoon and scoop the pecans out of the egg mixture and place them into the cinnamon-sugar. Stir them around until they are well coated and then place them on the sheetpan (leave any excess sugar behind).
Bake for one hour, tossing the pecans every 15 minutes. This is super important. Don’t skip this or your pecans will not evenly roast.
It will take about an hour for them to be nice and roasted. The cinnamon-sugar will have caramelized and they will be heavenly.
Enjoy!
Storage: Store your Roasted Candied Pecans in an air-tight container at room temperature for up to one week.
This recipe was adapted from Chelsea’s Messy Apron.
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| Prep Time | 5 Minutes |
| Cook Time | 1 Hour |
| Servings |
Cups
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- 4 Cups Whole Raw Pecans
- 3/4 Cup Granulated Sugar
- 1 Tsp Kosher Salt
- 1 1/2 Tsp Ground Cinnamon
- 1 Egg White
- 1 Tsp Pure Vanilla Extract
- 1 Tbsp Water
Ingredients
|
|
- Preheat oven to 250 degrees and line a baking sheet with foil or parchment paper. In a large bowl, beat the egg white, vanilla, and water really well until super frothy.
- In another bowl, stir together the sugar, cinnamon, and salt.
- Add the pecans to the frothy egg white and stir to coat all of the pecans. Remove the pecans from the egg mixture and place them into the bowl with the cinnamon-sugar. Toss the pecans until they are well coated in the sugar.
- Place the pecans onto the sheetpan, leaving any excess sugar behind in the bowl. Spread the pecans into a single layer and then bake for about an hour, stirring every 15 minutes.
- When the almonds are done roasting, the cinnamon-sugar will be caramelized and the pecans will have a nice crunch. Enjoy!!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.