This simple and delicious candied pecan recipe combines maple syrup, vanilla, and a pinch of sea salt. The pecans are baked with fluffy egg whites, creating a sweet and sticky texture. Serve them as an appetizer or sprinkle on top of salads or sweet potatoes for an extra touch of flavor.
INGREDIENTS
- 3 cups pecans
- 1 large egg white
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup pure maple syrup
INSTRUCTIONS
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and set aside.
- In a bowl, add the egg white and beat or whisk for 1-2 minutes until frothy.
- Add the ground cinnamon, vanilla extract, kosher salt, and maple syrup to the egg white. Gently stir to combine.
- Add the pecans to the bowl and gently fold them in until fully coated with the mixture.
- Pour the pecans onto the prepared baking sheet, spreading them into an even layer.
- Bake for 20-25 minutes, stirring halfway through to ensure even baking.
- Remove from the oven and allow to cool on the baking sheet for about 30 minutes, or until the pecans harden.
- Store in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 4 weeks, or in the freezer for up to 2 months.
Note: If you try this recipe, don’t forget to leave a review and let us know how it turned out!
Equipment
- Sheet Pan
- Electric mixer, stand mixer, or whisk
Nutrition (per serving)
- Calories: 384 kcal
- Carbohydrates: 16g
- Protein: 5g
- Fat: 36g
- Saturated Fat: 3g
- Polyunsaturated Fat: 11g
- Monounsaturated Fat: 20g
- Sodium: 203mg
- Fiber: 5g
- Sugar: 10g
- Vitamin A: 29 IU
- Vitamin C: 1mg
- Calcium: 53mg
- Iron: 1mg
