Brown Sugar Candied Pecans
There are very few things that smell better in the fall than candied pecans cooking. These brown sugar candied pecans are lower in sugar that most of them and they not only smell amazing but they taste so good you won’t want to share.
I was a bit intimidated the first time I made these but they really are so easy to make. They just take a bit of time but most of the works is very hands-off.
Bonus: Your house will smell delicious while these are cooking!
Ingredients
- 1/2 cup brown sugar
- 1 Tbsp. cinnamon
- 1 tsp salt
- 1 egg white
- 1 Tbsp. water
- 1 pound pecans
Preparation
Preheat your oven to 250°. You are going to cook these low and slow.
Mix together your brown sugar, cinnamon, and salt.
In a mixing bowl (I use my KitchenAid for this), whisk your egg white and water together until it starts to foam up a bit. When it does, toss in the pecans and stir until they are coated.
Mix the sugar mixture into your pecan mixture and stir until everything has a good coating of sugar on it.
Place a sheet of parchment paper on a baking sheet and spread your pecan mixture on it in a single layer.
Bake for 1 hour, stirring every 15 minutes.
Let your pecans cool in a single layer (I transferred mine to another piece of parchment paper to keep them separated). Serve when cool. These should keep for at least a week at room temperature.
- ½ cup brown sugar
- 1 Tbsp. cinnamon
- 1 tsp salt
- 1 egg white
- 1 Tbsp. water
- 1 pound pecans
- Preheat your oven to 250°. You are going to cook these low and slow.
- Mix together your brown sugar, cinnamon, and salt.
- In a mixing bowl, whisk your egg white and water together until it starts to foam up a bit. When it does, toss in the pecans and stir until they are coated.
- Brown Sugar Candied Pecans on BusyMommyMedia.com
- Mix the sugar mixture into your pecan mixture and stir until everything has a good coating of sugar on it.
- Place a sheet of parchment paper on a baking sheet and spread your pecan mixture on it in a single layer.
- Bake for 1 hour, stirring every 15 minutes.
- Let your pecans cool in a single layer (I transferred mine to another piece of parchment paper to keep them separated).
- Serve when cool. These should keep for at least a week at room temperature.
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