Recipes

Perfect Pan Roasted Candied Pecans

TOP Reviews:

I’ve made this recipe at least 10 times and I absolutely love it! People I’ve made them for can’t get over how good they are! A friend told me they are WAY better than any candied nuts she’s bought at stores/festivals, etc. For a pound of nuts, I only use 1/3 C of sugar as I don’t believe in using much sugar in anything. They are PLENTY sweet with that amount! I also add a t. of vanilla extract to the wet mix! YUM!!!!! I’ve never tried walnuts but I am right now…they are currently baking. Will let you all know how it turns out!

It was DELICIOUS! I changed some things, though. Instead of water, I used vanilla extract. I also lowered the sugar amount to 2/3 cup– 1/3 being regular white sugar and the other 1/3 brown sugar. The first time I did this, I didn’t lower the salt amount, and it tasted like a salty-sweet snack. They were delicious! This time, I’m lowering it to maybe half a teaspoon for a sweeter taste. You can’t go wrong with this recipe! UPDATE: I lowered the salt to 1/4 tsp as recommended by some users, and I definitely recommend it.

Everyone at work raves about how delicious these are! I double the batch using 2 pounds of pecans, 2 tsp of cinnamon and 2 egg whites, but then I make some changes: I replace the water with 2 tablespoons of vanilla, I also cut the sugar to 2/3 cup and only use 1.5 teaspoon of salt. My co-workers beg me to bring these in when we do our monthly pitch-in lunches.

As is, this recipe makes a delicious candied nut. There’s no need to change anything — the amount of sugar and salt are perfect. But if you want to kick it up a couple of notches, here are a few suggestions: – As mentioned before, replace the water with vanilla. – Add 1/2 teaspoon of cayenne pepper to the sugar/cinnamon mixture. The unexpected heat makes people go crazy for them! – After you mix the nuts in with the egg mixture, remove them from it using a slotted spoon and then toss them into the sugar mixture. All of the excess egg is not necessary. BTW, this recipe works with mixed nuts, as well, but pecans are best. Enjoy!

Sooo good! I also reduced the sugar to 1/2 cup and they were lightly sweet and perfect for us! Will make them often, specially to add to couple spinach and goat cheese salads that we like from this site, mmmmm!

Ingredients :

2 cups pecan halves
Pinch of Kosher or sea salt
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About the author

Milena McMichael

Hi, my name is Milena. I am a true blue Southern girl, cookbook author, entrepreneur, self-taught food photographer and lover of chocolate.

I love to cook, bake, entertain and create new recipes. I am blessed to have come from a long line of fantastic Southern cooks. It’s a pleasure to be able to share all my wonderful family recipes that have been passed down from generations and recipes that I have developed over the years along with my passion for entertaining and Southern culture.
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