Homemade candied pecans with sweet bourbon-spiced flavor, a delicious snack or use for salad toppings, charcuterie boards, and holiday gifts.
½cup(99g)light brown sugarpacked
½teaspoon(2g)kosher saltor sea salt
1pound(454g)unsalted pecan halves(4 cups)
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.
In a medium bowl, combine sugar, brown sugar, cinnamon, salt, ginger, and nutmeg. Set aside.
In a large bowl, whisk egg whites, bourbon, and vanilla until very frothy medium peaks form. Immediately add pecans and toss to coat. If egg whites lose volume and have liquid on the bottom of the bowl, lightly whisk again before adding the nuts.
Add coated pecans to the sugar and spice mixture. Use a spatula to toss and evenly coat.
Spread pecans on the lined baking sheet. Bake until the surface is dry and crisp, about 40 to 45 minutes, stirring every 15 minutes.
Allow the pecans to cool completely on the sheet pan until hardened.
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.