Holiday Dishes

Candied Pecans


1 egg white
1 Tbsp (15 mL) water
½ tsp (2 mL) vanilla (optional)
1 cup (250 mL) granulated sugar
1 tsp (5 mL) cinnamon
½ tsp (2 mL) salt
4 cups (1L) pecan halves


Preheat oven to 250⁰F (120⁰C). Line a large baking sheet with parchment paper. In a large mixing bowl, whisk together egg white with water and vanilla until very frothy.  In a separate small bowl, whisk together sugar, cinnamon and salt.  Transfer pecans to egg white mixture and toss until evenly coated. Pour sugar mixture over pecans and toss until evenly coated. Transfer pecans onto baking sheet and spread into an even layer. Bake for one hour, stirring every 15 minutes. Allow to cool and then store in an airtight container. Nuts can be kept for 1 week at room temperature, 2 weeks refrigerated and up to 2 months in the freezer.

Makes: 4 cups (1L)

Nutrient analysis candied pecans ¼ cup (60 mL) portion:
Calories: 224
Carbohydrates: 16 g
Protein: 2.5 g
Fat: 18 g
Sodium: 60 mg
Fibre: 2.5 g

Nutrient Analysis Note:
* Optional items not included in recipe analysis
** Nutrient analysis reflects a 1/4 cup serving size of this recipe