Candied nuts are often loaded with excessive amounts of sugar and refined oils. They tend to be too sweet for me as I like just a kiss of sweetness. This is a lightened-up version with the added sugar cut in half from the usual recipes. So, if you’re in the market for a lighter candied pecans recipe, you’ve come to the right place!
Makes 2 cups
This candied pecan recipe is lightly sweetened and irresistibly delicious. Perfect for snacking and adding to salads. Added bonuses – they will make your home smell so good and they also freeze well/make for great gifts, if you’re looking to give away some DIY treats this holiday season.
2 cups pecans
1 egg white, lightly whisked
2 Tablespoons coconut sugar
1 Tablespoon maple syrup
1 tsp cinnamon
1/8 teaspoon red pepper flakes
¼ teaspoon salt
1. Preheat your oven to 300 degrees F and line a baking sheet with parchment. In a medium bowl whisk together all the ingredients except the pecans until combined. Then add in the pecans and toss until all of them are evenly coated.
2. Spread the pecans out on the parchment lined baking sheet in a single layer. You do not want them to be overlapping.
3. Bake for about 25 minutes, stirring halfway through until the pecans are fragrant and the coating is cooked. (The sugar will harden more once the pecans are out of the oven.) Keep an eye on them to make sure none burn.
4. Remove from the oven and let the baking sheet cool on a cooling rack. These candied pecans are best served fresh for snacking while they are still warm, but if serving in a salad or wanting to save for later it is best to let them cool completely then transfer to a sealed container. They can be kept at room temperature for a few weeks or frozen for a few months.