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Oven-Baked Candied Pecans for Salad Topping

A close-up of a pile of glistening candied pecans for salad, coated in sugar crystals, sitting on a white dish.
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Make crispy, sweet, and slightly savory candied pecans at home using this simple oven method. These are the perfect crunchy salad toppers for any green.

Ingredients

Scale
  • 1 cup pecan halves
  • 1 large egg white
  • 1 tablespoon water
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a medium bowl, lightly whisk the egg white and water together until slightly frothy. Do not over-whisk.
  3. Add the pecan halves to the egg white mixture. Toss gently until all the pecans are lightly coated.
  4. In a separate small bowl, combine the sugar, salt, cinnamon, and cayenne pepper, if using.
  5. Pour the sugar mixture over the coated pecans. Toss well until the pecans are evenly covered with the dry mixture.
  6. Spread the coated pecans in a single layer on the prepared baking sheet. Do not let them touch.
  7. Bake for 15 minutes. Remove the pan from the oven and gently stir the pecans to break up any clumps.
  8. Return the pan to the oven and bake for another 10 to 15 minutes, or until the coating is golden brown and dry to the touch. Watch carefully during the last few minutes to prevent burning.
  9. Remove from the oven and immediately transfer the pecans to a piece of clean parchment paper or wax paper to cool completely. They will crisp up as they cool.
  10. Once fully cooled, break apart any large clusters. Store in an airtight container.

Notes

  • For a less sweet, more savory pecan topping, reduce the sugar to 2 tablespoons and increase the salt to 3/4 teaspoon.
  • If you want a sticky, caramelized texture instead of a dry, crisp coating, skip the egg white and use 2 tablespoons of maple syrup instead, baking at 325 degrees Fahrenheit for 12-15 minutes, stirring halfway through.
  • Store your homemade glazed pecans in an airtight container at room temperature for up to two weeks. Do not refrigerate, as moisture can make them sticky.

Nutrition

Find it online: https://kingscook.com/candied-pecans-for-salad-recipe/