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Candy Coated Pecans

Candy Coated Pecans

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Jan

Jan

These have become favorites of almost everyone who has tried them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
  2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
  3. Bake until browned, approximately 10 to 15 minutes.
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Reviews

Carolynanne
588

Carolynanne

12/14/2005

After reading all the prior reviews I made a few adjustments. This is a fantastic recipe, I just adjusted it to fit our taste. I upped the oven temperature to 300. I doubeled the coating. I baked them for the maxium time noted. I then took them out and stirred them up. I used cinn/sugae and sprinkeled it generousally all ove the nuts and stirred again. I then put them back in the oven until the were no longer shiny. They came out just like the nuts in the mall. Crunchy, slightly sweet and impossible to keep you hands off of!

DEBORAH
277

DEBORAH

3/11/2003

I was impressed at how easy these were to make. I wish I had read all the reviews first, so I would have added some cinnamon, but they were still good. The only difference is that I used parchment paper instead of wax paper and I did not spray it. They did not stick at all. Thanks for a very easy and tasty treat.

Jo-Lynn
272

Jo-Lynn

1/25/2004

This is a good recipe (I added about 1/2 tsp cinammon to it - yummy!) but you really have to do what it says. The eggwhite must really be STIFF. If it isn't the nuts will be soggy and stick together. In order not to add anymore moisture, I used Reynolds Release foil and ditched the PAM spray. Even still, I found they needed to be baked longer (maybe 1/2 hour total)and that as they were cooling, I had to turn them to get them dry all around. They stored nicely for almost a month in a ziplock bag. They were the perfect addition to my Citrus Splash Salad! These will be trotted out in my house again at Christmas time for sure!

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