I’m going to share a family favorite recipe with you, and it’s also a money saver if you love candied pecans.

My brother actually writes his name on a bag of candied pecans to let everyone know who they belong to and he’s not sharing. 😉

Candied Pecans

Ingredients:

8 cups of unsalted Pecans (not chopped, I buy the big bags at our local big box club store)

3 sticks of Butter (the flavor of butter brings a richness to the recipe)

8 Egg Whites (separate in a separate bowl)

3 cups Sugar (regular granulated white sugar)

 2 and 1/2 teaspoons of Cinnamon

Parchment Paper

2 large baking sheets, the type with a 1″ lip

Pre-heat oven to 350 degrees.

Line 2 large baking sheets. You’ll want to use the type with a lip to prevent the butter and goodness from ending up in the bottom of your oven!

In a small microwave safe bowl melt your butter, just to the point of being melted, not overly hot.

In a LARGE bowl, measure and pour your pecans directly into the bowl.

Add your sugar, cinnamon, and egg whites in with your pecans. Now gently fold with a rubber spatula until fully coated.

Now pour the melted butter onto the parchment paper lined baking sheets.

Now you can pour your lovely pecan mixture directly onto the butter coated baking pans.

Smooth the pecan mixture evenly, and into each corner of the parchment lined baking pan (helps prevent burning).

Place pans on the upper and center oven racks (not the bottom rack).

Bake at 350 degrees for 30 minutes. You will need to stir the bubbling hot pecan mixture every 10 minutes or so, to prevent burning and to redistribute the buttery goodness throughout each pan. I used rubber tongs to toss/turn my pecans.

Place cookie cooling racks (if the same size as your baking sheet) or place a thick towel on the counter to cool your fresh candied pecans.

At this point, your home will begin to smell divine! Once the pecans have cooked for 30 minutes, they are ready to come out of the oven.

Being VERY careful. While holding the hot baking sheet with one hand over the cooling rack or towel, grab the narrow end of the parchment paper with your other hand and pull the parchment paper filled with BUBBLING HOT PECANS onto your cooling rack or towel covers counter top. Allow to cool for 30+ minutes. Trust me if you try to nibble before they have sufficient time to cool… OUCH. Once the pecans have cooled you can break them apart and place in decorative serving dishes or zip-lock type bags. Leave the bags/bowl open/uncovered for the first 24 hours. After 24 hours, you can cover while storing and even freeze for future use.

Candied nuts make fun and thoughtful holiday gifts!

Note* I’ve also substituted unsalted cashews for pecans because I love cashews, and the recipe turned out divine!

*

Earn Cash Back While Shopping Online With Ebates! I Love the EBates App For My Phone & Laptop, The Ebates App Loads Automatically So I Never Forget To Click! Click The Picture Below For Details.*

*Note: facts and pictures may/may not be taken from the above mentioned site(s) or supplied by myself. Affiliate links are included in this post.*

I Enjoy Reading Your Comments

comments