Candied Pecans - Little Sunny Kitchen

Prep Time 5

Cook Time 45

Total Time 50

Preheat the oven to 250°F/120°C, and line a half sheet size baking sheet with parchment paper or a Silpat silicone mat.
In a small bowl, combine the sugars with cinnamon and salt. Set aside.
In a separate larger bowl, combine the egg white with water and vanilla extract. Whisk the mixture until the egg white is frothy.
Add the pecan halves, and mix with a spatula until the pecans are well coated.
Add the sugar mixture to the pecans, and mix again until the pecans are coated in the sugar.
Transfer the pecans to a rimmed baking sheet, and spread them in an even layer (as much as possible, I used 2 forks to move the pecan halves).
Bake in the preheated oven for 45 minutes, flipping them every 15 minutes. Remove from the oven and allow to cool to room temperature before serving.

Yield: This recipe makes a total of 4 cups, that's 12-16 servings.
Reduce the Sugar: This recipe uses a total of 1 cup of sugar, but if you like you can reduce it to ⅔ of a cup. Keep in mind that the coating won’t be as thick, but the pecans will still turn out delicious.
Change up the Nut: You can use other nuts such as almonds, cashews, peanuts, pistachios, or walnuts.
Storing: Store at room temperature for up to 1 week, or in the fridge for 3 weeks. You can also freeze the candied pecans in an airtight container for up to 3 months.