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Orange Creamsicle Candied Pecans

Orange Creamsicle Candied Pecans

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
itsshellebelle

itsshellebelle

These are a year-round favorite in our house. We've made several variations and still come back to this one as our all-time favorite. Hand-shelled pecans from Grandma's tree, with a vanilla-orange sugar coating that gets its depth from cinnamon, pepper, rosemary, and a bit of Kahlua® and Grand Marnier®.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
  2. Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
  3. Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
  4. Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.
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Reviews

lutzflcat
0

lutzflcat

12/24/2013

This recipe doesn't tell you when to add the Grand Marnier and the Kahlua, so I just added it with the extracts. This is a good variation on traditional spiced pecans that are served this time of year, but this has a nice twist...a subtle hint of orange. I couldn't taste the rosemary at all and I thought that was an interesting addition, so I think I will double that next time. These will be gone in no time, they taste great!

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