Make sweet, crunchy, and warmly spiced pecans using a simple oven method. These are perfect as a holiday snack, salad topping, or homemade food gift.
Author:Claire
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:About 2 cups1x
Category:Snack
Method:Oven Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups pecan halves
1 large egg white
1/4 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a medium bowl, lightly whisk the egg white until it is slightly frothy, about 30 seconds. Do not over-beat.
Add the pecan halves to the egg white and toss gently until the nuts are evenly coated.
In a separate small bowl, whisk together the granulated sugar, brown sugar, cinnamon, and salt.
Pour the sugar mixture over the coated pecans. Toss quickly and thoroughly until every pecan has a dry, even coating. This step is key to avoiding sticky clumps.
Spread the coated pecans in a single layer on the prepared baking sheet. Do not let them touch.
Bake for 15 minutes. Remove the pan from the oven and gently stir the pecans to ensure even roasting.
Return the pan to the oven and bake for another 10 to 15 minutes, or until the coating is dry and the nuts are fragrant. Watch carefully during the last few minutes to prevent burning.
Remove from the oven and immediately transfer the pecans to a sheet of wax paper or a clean baking sheet to cool completely. Do not let them sit on the hot pan, as the sugar will continue to cook and may stick.
Once completely cool, break apart any clusters. Store in an airtight container.
Notes
For the best crunch, cool the pecans completely before storing. They will crisp up as they cool down.
If you are looking for alternatives to traditional baking, consider using a slow cooker for a hands-off approach, though the oven method provides a superior crunch.
These pecans make a great addition to a simple meal planning rotation when paired with salads or yogurt.