These easy Candied Pecans crunchy and sweet with perfect caramelized pecans flavor. They're great for topping on salads, as part of a charcuterie board, giving as holiday gifts, or to enjoy as a snack.
Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
Add granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.
In a separate large bowl, beat the egg white, vanilla, and water until stiff peaks form.
Add the pecans to the egg whites mixture and gently toss to coat. Add the cinnamon sugar mixture and stir gently until the pecans are well coated.
Spread the pecans into a single layer on the prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes.
Remove from the oven and allow the pecans to cool completely on the baking sheet.
When completely cool, store in an airtight container for up to 1 month.
Storage Instructions: Candied nuts can be stored in an airtight container at room temperature for one week or in the fridge for 3 weeks.Freezing Instructions: They freeze well in an air-tight container for up to two months.Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios. Quick Stovetop Candied Pecans: Toast 1 cup of pecans in a skillet over medium-high heat for 2-3 minutes, tossing often. Remove to a plate. Add 1/2 cup brown sugar, dash of salt, 1/4 teaspoon of cinnamon and 2 tablespoons of water to the skillet and stir to combine. Cook over medium heat until bubbling. Pour the pecans in and cook for 3 more minutes, stirring to gently coat in the glaze. Remove from heat and pour pecans out onto a parchment lined tray. Cool completely.