Candied Pecans

These candied pecans use the egg white method, which is the easiest path to that shatteringly crisp, sweet shell you find on the fancy ones at holiday markets. Beaten egg white and water coat each pecan half, the cinnamon-sugar mixture sticks to that tacky surface, and then a slow hour in a low oven dries everything into a crunchy candy glaze.

The low baking temperature is the key. At 225°F (107°C), the sugar coating dries and crystallizes rather than melting and caramelizing. The result is a matte, crunchy shell rather than a sticky, glossy one. Higher heat would brown the sugar too fast and burn the pecans underneath.

Stirring occasionally during baking breaks up any clumps and ensures every pecan gets even exposure to the heat. Skip this and you’ll end up with a solid sheet of nuts welded together by melted sugar.

Kitchen Tips

• Beat the egg white until frothy but not stiff. You want it thin enough to coat the pecans evenly, not thick enough to leave meringue blobs.
• Spread the coated pecans in a single layer. Piled-up pecans steam instead of dry and the coating stays soft.
• Let them cool completely on the sheet before storing. They crisp up further as they cool.
• Store in an airtight container for up to two weeks. Humidity is the enemy of candied nuts.

Variations

• Spicy candied pecans: Add ¼ teaspoon cayenne to the sugar mixture for a sweet-heat version.
• Maple cinnamon: Replace half the sugar with maple sugar for a deeper, more complex sweetness.