This is the easiest recipe for Sugared Pecans! Just 4 simple ingredients: pecans, egg whites, sugar and salt. Raw pecan halves are tossed in a frothy meringue and baked in a low oven until perfectly crisp and delicious. So versatile! Perfect for snacking (look out, they’re addictive!), or for topping salads and desserts or packaged up as an edible gift.
I paid $8 for my first handful of sugar coated pecans. They were called “Mashuga Nuts” and it was a moment of weakness I admit, but the odds were against me: it was too late to leave the hotel room; the movie was great; the sweet cravings were unbearable; the minibar snack basket beckoned.
Mashuga Nuts is a brand name, but the word ‘Mashuga’ is Yiddish for ‘Crazy’. Which seems appropriate since pecans coated in snappy sugar are crazy good. Too much? Sorry.
I came home inspired to make my own version, but I never expected it to be so easy.
During the holidays, I love to make batches of these sugared nuts and package them up with an assortment of cookies (Butter Cookies, Soft Sugar Cookies, Cowboy Cookies, Peanut Butter Oatmeal Cookies) for neighbors and friends. Or simply pile the nuts into a little glass jar and tie with a ribbon for a perfect host / hostess gift!
How long can you store candied pecans?
You can store candied pecans (sugared pecans) in and airtight container at room temperature for up to a week.
How to Make Sugared Pecans
Step 1: Whisk egg whites until frothy. Whisk in sugar and salt. Add pecans and stir to coat evenly.
Step 2: Spread coated pecans in an even layer on parchment lined baking sheet.
Step 3: Bake at 250˚F for 45 minutes, gently stirring every 15 minutes. Remove from oven and set aside until completely cool before serving. Store at room temperature in an airtight container.
Sugared Pecans Recipe Video
Sugared Pecans
Ingredients
- 2 egg whites
- 1 cup sugar
- 1/2 teaspoon kosher salt
- 4 cups raw pecan halves
Instructions
- Preheat oven to 250°F.
- Line baking sheet with parchment paper.
- In a medium bowl, whisk egg whites until frothy. Whisk in sugar and salt. Add pecans and stir to coat evenly.
- Pour coated pecans onto prepared baking sheet and spread into a single layer.
- Bake, stirring gently every 15 minutes, for 45 minutes total, until coating is a light golden brown.
- Remove from oven and allow to cool completely before serving. Store at room temperature in an airtight container.
Notes
- I like to use superfine sugar for this recipe, but standard granulated sugar works fine too.
- Makes 4 Cups or 16, 1-ounce servings
I’m diabetic and generally avoid sugar and flour. These would be super easy to make low carb just by using allulose instead of sugar! You’d have to use a bit more, as it’s not quite as sweet as regular sugar. An erythrytol blend would probably work, too, but it’d take longer for the sweetener to recrystalize. I think I just may experiment today…. Thanks for the idea!
Hi Victoria! Thanks for you kind comment. I hope your pecans turn out wonderfully!
I’ve just made a full batch of sugared (for a gift) and a half batch of sugarless. The sugar-free is in the oven right now, but I have high hopes! I used 1 egg white, 1/2 c. allulose, 6 packets of Lakanto sweetener (monk fruit), 1/4 tsp. kosher salt, and 2 cups of pecans. I sneaked and tasted the “batter” before baking, and it was indistinguishable from the actual sugar one….
I had no idea sugared pecans could be so easy to make! You’re right, they are perfect for gifting or adding to cookie trays around the holidays. And I would most definitely sprinkle a few on my salads! Thanks for sharing Marissa!
My pleasure, Leanne! Thank you so much!
Hi Marissa! My favorite nuts are pecans. I like to make spicy/sweet ones as gifts at Christmas. Now I have another recipe for gift giving, if I don’t eat them all myself! 🙂 Homemade food gifts are always a welcome present!
Hi Dorothy! I didn’t know that about you! 😉 Pecans are wonderful! I bet your spicy/sweet version is delicious too!
This recipe is so dangerous, Marissa. I have a hard time controlling myself around nuts as it is, but sugared pecans!? Total weakness. I would have to gift them all right away haha! I can’t wait to try your recipe this holiday season!!
haha, Katherine, I’m right there with you! Excited for you to try these!
Oh, I’ve certainly tried sugared pecans before, but I’m not familiar with this method. Covering nuts in foamy muxture which turns into a tiny meringue layer is such a delicious (and you’re right, crazy delicious) idea. I’d like to give this a try but I’m afraid that I’d gobble up the entire batch within like 2 or 3 minutes haha. Well done!
They do go down easy, I’ll admit. 😉 Thanks so much, Ben!
I remember when you first posted this recipe…I can testify as to not only how easy they are to prepare but how quickly they disappear. 😀
aww, thanks so much, Karen!
Yep! The first thing I thought when I saw these beauties was edible gift! Who wouldn’t love to receive sugared pecans in a sweet little gift basket? Perfect! Shared!
Thank you so much, Annie!
I LOVE sugared pecans! These look fabulous, and way easier than the recipe I usually use. I’m definitely including a few batches of these with my Christmas cookie trays this year 🙂
Woohoo! Thanks so much, Kelsie!
Oh I just love sugared nuts! They are so addictive! These look so easy to make and are a perfect hostess gift for the upcoming holidays!
Thank you, Kelly!
I can just smell the sweetness through your photos of these sugared pecans! YUM! Will have to try these out for the upcoming holidays!
Yay!! Thanks so much, Kevin!
I agree with you about sugared/candied nuts! They are so surprisingly easy to make…and then they are so surprisingly easy to eat all of them, too. I have to be careful when I’ve got sugared nuts around as I just want to eat them all! For a fun twist, try including a bit of maple syrup in there. SO good!!
It’s so true! I can’t stay out of them when they’re around. I literally divided the batch I made for this post and gave them away immediately for just that reason. 😉 Great tip on the maple syrup! I’ll try that next time.
What a treat! I would love to give these (or especially receive). Nice touch with the salt too – that sweet/salty combo gets me all the time! I bet I could eat this entire batch and not even bat an eyelash lol 🙂
Thanks, Dawn! haha, I’m the same way! Love sweet and salty together! They’re definitely addictive!
Pecans happen to be my favorite nut Marissa! What a great recipe for the upcoming holidays! Perfect for gifting.
I didn’t know that, Mary Ann! Perfect!! Thank you so much!
I’ve given these as holiday gifts for my book club and also as hostess gifts! Your recipe looks perfect!!!
Thanks so much, Liz!
Oh my goodness, I certainly am happy that I stopped by today. Your pecans sound wonderful. 🙂
Thanks so much, Karen!
I can’t wait – I will finally taste these tomorrow. They sound amazing!!
Yay! Enjoy!
These look divine!!
Thanks so much, Lacey!
It would take A LOT of self control for me to not eat the entire batch if I made these…yum!!!
haha, thank you Elizabeth!
These sound so addictive!
Thank you, Marie!
Yummy! These look delish!
Thanks so much, Faye!
I love that name for these nuts! Mashuga…I’ve always used Mashugina for crazy, whatever the word is, it definitely works for a bag full of delicious flavored nuts!
Yours sound absolutely delicious, I’ll take these for my snack any day!
Mashuga, Mashugina…either way, they’re CRAZY good! 😉 Thank you, Shaina!