As the cozy time of year settles in, it’s officially the season for holiday preparations, cooler weather, and all things festive. One essential in my pantry that I can’t live without? A big jar of Spiced Candied Pecans. With the arrival of “sweater weather” and holiday festivities, these are a treat that should definitely be on your radar.
No matter which way you choose to use them, they’re bound to become a staple in your kitchen every Fall, or anytime of year for that matter. So go ahead, whip up a batch and let me know what you think!
The Perfect Holiday Snack
Spiced candied pecans are such an easy sweet treat to make. One bowl, a few ingredients, a little bit of baking time and before you know it, you will have a big batch of these ready to go. I love to keep a bowl on hand for myself as a quick treat or to share with friends. They are one of my favorite snack ideas for holiday parties!
What You’ll Need:
Pecan Halves- The bulk section is great for a large amount, you will need 24 ounces.
Egg White- This binds the spices and sugar onto the pecans during the baking process.
Vanilla Extract
Coconut Sugar- You can also use Brown Sugar. I prefer dark, see how I make mine here.
Ground Cinnamon
Garam Masala- This is the ticket to the unique spiced flavors. It’s that unexpected ingredient that makes this spiced candied pecans recipe something special.
Ground Nutmeg, & Cayenne- Just a 1/4 teaspoon of each, if you are unsure about the cayenne, you can reduce it to 1/8 teaspoon. I have shared this many times with friends & family and everyone loves them. It’s really just a hint of heat that goes so well with pecans and sugar.
Salt
Large Bowl
Gallon Ziploc Bag- Once they are coated in the egg white, you will add your spices and sugar into the bag, pour in the pecans, seal, and give it a good shake!
Baking Sheet– I use a larger half sheet size pan. You can use something smaller, I just suggest that you bake in batches so the coated pecans lay in a nice single layer, and not too crowded.
Parchment Paper
Beyond Snacking…
You might think of these pecans as just a snack, but these homemade candied nuts can do so much more! One of my favorite uses is to chop them up and sprinkle them over a Glazed Pumpkin Olive Oil Cake. The result? A perfect blend of sweet & with a hint of spice. The perfect flavor and texture that elevates an already simply delicious cake. If you haven’t tried this combination yet, I highly recommend giving it a go, it’s perfection!
Why You’ll Love Spiced Candied Pecans
- Easy to Make! This recipe requires minimal ingredients and effort, making it perfect for busy holiday preparations.
- Customize it! Adjust the spices to your liking! Whether you prefer a little more heat with more or less cayenne or extra warmth from cinnamon or the garam masala, you can tailor the recipe to suit your taste.
- Great for Gifting! Get creative and package them in decorative jars for thoughtful homemade gifts that friends and family will love.
Tips for THE BEST Spiced Candied Pecans
- Quality Ingredients: Use fresh pecans and spices for the best flavor.
- Even Coating: Make sure all pecans are evenly coated with the sugar and spice mixture to get that perfect candied bite.
- Prepping for the Oven: Spread them out in an even, single layer. Be sure not to overcrowd the pan so they are able to form that candied “crust”.
- Watch the Oven: Keep an eye on them while baking.
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Spiced Candied Pecans
Equipment
- 1 Large Bowl
- 1 Large Baking Sheet
- Parchment Paper
- Gallon Ziploc Bag
- Whisk
Ingredients
- 24 ounce pecan halves
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut sugar, or dark brown sugar, SEE NOTES BELOW
- 1 tablespoon ground cinnamon
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne powder, can be reduced to 1/8 teaspoon
- 1/2 teaspoon salt
Instructions
- Pre-heat the oven to 325℉, prepare your baking sheet with parchment paper and set aside.
- Add the sugar, spices, and salt to the large gallon Ziploc bag, seal, give it a shake, and set aside.
- In your large mixing bowl, add the egg white and vanilla extract. Whip it with a whisk or fork until frothy.
- Add the pecan halves to the bowl with the egg white mixture and stir until well coated.
- Pour the coated pecans into the Ziplock bag with the spices and seal well.
- Shake until well coated.
- Place them in a single layer on your prepared baking sheet, making sure the pan is not over crowded.
- Bake for 20-25 minutes on the middle rack.
- Cool completely for about 30 minutes to 1 hour and snack or store in an air-tight container in a cool dry place for up to 3 months.
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