Oh honey hush! That’s exactly what you’ll say when you pop one of these Sugared Pecans in your mouth!
Be warned though because eating these Sugared Pecans is much like sitting down with a bag of potato chips, you won’t be able to eat just one!
5 Ingredient Sugared Pecans
1/2 cup melted Butter
3 Egg Whites
1 cup Sugar
1 teaspoon Cinnamon
4 cups Pecan Halves
- Pour the melted butter onto your baking sheet lined with foil*.
- Mix together the egg whites, sugar and cinnamon.
- Toss the pecans in the egg white mixture, making sure to coat well.
- Bake at 350 for 30 minutes. Stir the pecans every 10 minutes while they are baking.
Recipe adapted from FoodNetwork.com
*Reader Tip: Use parchment paper instead of foil, making sure it goes past all sides of the pan.
The parchment paper makes it easy to grab onto when stirring the pecans while they’re baking, and everything just slides off. If you’re making multiple batches, use a new piece for each batch.
This recipe was so easy to make. The hardest part was removing the pecans from the foil once they had cooled.
I was excited that Trent gave this recipe two thumbs up!
This recipe sounds so good! =)
Thanks Melissa! You’re going to love how easy it is to make!
Yum! Love sugared pecans!
They’re definitely addictive! :O)
I want to surprise my family by making these but I am not a cook……so I have a couple of questions…. How long to I mix the egg white mixture? What is the consistency of the egg white mixture? Fluffy , foamy, still clear and slimy?
Thank you for any help.
Hi Jennifer,
I mixed the egg whites by hand with a fork for maybe a minute or two…just until they were mixed together well. They were still clear and slimy but could have have a bit of foam on the top.
I hope your family enjoys them!
Thanks for the comment about them sticking. I’ll use parchment paper when I make these.
You’re welcome, Kimberly! Enjoy!
I make a batch with pecans and use the same recipe with cashews every Christmas to add to gift baskets in cone shaped bags. Love them!
Oh I bet cashews would be yummy too. Great idea, Marilyn!
Thanks for stopping by and sharing!
I make12 pounds of these every Christmas, & have I got a tip for you! The original recipe I received called for spraying the baking sheet with Pam. What a mess (especially doing multiple batches). I use parchment paper, making sure it goes past all sides of the pan. It’s easy to grab on to while stirring the pecans halfway through, and everything just slides off. I use a new piece for each batch, and when I’m finished, there’s not even a drop on the pan…it’s changed my life:)
Yay! Thanks so much for sharing your tip, Debbie!
After you coat the pecans in the egg white mixture, do you just put them on top of the melted butter that is in the pan, or do you toss them with the melted butter?
Hi Marina! I put the pecans on top of the melted butter. Enjoy!
Hi there!
I have store bought egg whites. How much should I use if you’re asking for 3 egg whites? Thanks!
Hi Rose,
I haven’t made this recipe with store bought egg whites, but I believe the container usually has directions on how much to use in lieu of egg whites.
In my electric oven they were done in 15 minutes! 30 would have burned them . Very good though.
Thanks for sharing, Sheryl!
Hi, I want to make these for Christmas gifts for my church friends. How long do they keep after they are made? Thanks, Carrie
These will make great Christmas gifts, Carrie!
When stored in a sealed, airtight container at room temperature they should last about 30 days.
They are delicious, but for my oven 30 minutes was about 5 minutes too long.
So glad they’re delicious, Coya.
Thanks for the heads up on the cook time!
I made these but didn’t use parchment paper big mistake they where hard to remove from foil after cooling, other then that they were delicious my family and friends loved them, planning to make more and give as gifts.thanks.
Oh no! Yes, definitely use the parchment paper next time.
So glad they were a hit!
Do you usually let these cool on the pan before removing them?
Yes, I do.
Can you do this with walnuts? Almonds?
I’ve never tried it, Jennifer. But I don’t see why not!
If you end up trying it with walnuts, please let us know how it turns out.
I toss in a little Cajun spice to “kick it up” a notch and they come out great.
I bet that does give it a little kick! Thanks for sharing Michael!
I make mine, with extra spices, 1/4 ginger, 1/4 cloves 1/4 allspice, Teaspoon cinnamon, 1/4 nutmeg, cup sugar, egg white whipped to form peaks, add the pecans and dry ingredients and coat well, I usually make for friends family and neighbors
I bet that gives fabulous flavor, Carol!
Thanks for sharing!
1 Egg Whites + 1 Tbs water beat till fully
1 cup Sugar
1 teaspoon Cinnamon
dash nutmeg
Salt
4 cups Pecan Halves
Coat the nuts with the egg whites. Mix sugar, cinnamon, nutmeg and salt sprinkle over nut mixture
making sure to coat well.
Bake at 250 for 60 minutes. Stir the pecans every 15 minutes while they are baking.