Homemade candied pecans with sweet bourbon-spiced flavor, a delicious snack or use for salad toppings, charcuterie boards, and holiday gifts.
Ingredients
½cup(99g)granulated sugar
½cup(99g)light brown sugar, packed
1teaspoon(2g)ground cinnamon
½teaspoon(2g)kosher salt, or sea salt
½teaspoonground ginger
¼teaspoonground nutmeg
1largeegg white
1tablespoon(15ml)bourbon, or water
½teaspoonvanilla extract
1pound(454g)unsalted pecan halves, (4 cups)
Instructions
Heat the Oven - Place the oven rack in the center position—Preheat the oven to 300°F (149°C). Line a sheet pan with parchment paper and set it aside.
Make the Candy Coating -In a medium bowl, combine sugar, brown sugar, cinnamon, salt, ginger, and nutmeg. Set aside.
Prepare the Binder - In a large bowl, whisk egg whites, bourbon, and vanilla until very frothy medium peaks form. If egg whites lose volume and have liquid on the bottom of the bowl, lightly whisk again before adding the nuts.
Coat the Pecans -Toss the pecans in the frothy egg white mixture. Transfer the coated pecans to the sugar and spice mixture, and use a spatula to toss until evenly coated.
Bake -Spread pecans on the lined baking sheet. Bake until the surface is dry and crisp, about 40 to 45 minutes, stirring every 15 minutes.
Cool -Allow the pecans to cool completely on the sheet pan until hardened.
Notes
Recipe Yield: 4 cups
Serving Size: ¼ cup
Storing: Store candied pecans in an airtight container at room temperature for up to 3 weeks. Store in the freezer for up to 6 months.