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.
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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.
More Edible Gift Ideas
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) as holiday gifts 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!
FAQ
You can store candied pecans (sugared pecans) in and airtight container at room temperature for up to a week.
Recipe Options
- To add vanilla flavor, whisk ½ teaspoon of vanilla extract into the egg white and sugar mixture.
- Add some spice with ¼ to ½ teaspoon of ground cinnamon or some heat with a pinch of cayenne.
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.
Recipe Video
Sugared Pecans
Ingredients
- 2 egg whites
- 1 cup white sugar
- ½ teaspoon kosher salt
- 4 cups raw pecan halves
Instructions
- Preheat oven to 250°F.
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk egg whites until smooth and foamy. 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 with a rubber spatula.
- 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
Oh and I’d like to add that I roast the pecans in the oven first to enhance the flavor of the nuts. They must be cooled completely before putting them in the meringue mixture.
I found an almost identical recipe to this a bunch of years ago. I changed it up a bit by using both white and brown sugar, cinnamon and fresh ground nutmeg. I’m a northern gal who never even saw a pecan in the shell until I move to the Deep South 14 years ago. I made these and shared with my southern friends who said they were the BEST candied pecans they’ve EVER had!! It was quite the compliment I must say!
aww I love this, Lynn! So glad these were a hit with you and your friends and that you made them your own.
Wow, thank you so much for the idea! It makes the perfect holiday gift for friends and neighbors!
Oh I love the idea of adding a handful of these to a sweet gift goodie bag. Who wouldn't want to be your friend or neighbor!? Love the story about the mini bar. Those treats are always so tempting! 🙂 ~Valentina
aww, thank you, Valentina!
I absolutely love sugared pecans, and I can see why you had a moment of weakness when these were staring you in the face! But homemade is always better, and I'm guessing this batch of pecans didn't last long in your house! They look delicious!
Thanks, David!
Such a fabulous, easy recipe for holiday gifting Marissa! I LOVE pecans too, so I'll need to gift some to myself this season!
haha, love you how think, Mary Ann!
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....