Recipe

Sweet, Salty, and Simple Candied Pecans

The perfect snack for a Southern holiday gathering

By Helen Bradshaw
Recipe by America’s Test Kitchen from WHEN SOUTHERN WOMEN COOK

November 25, 2024

Photo: america’s test kitchen

Someone may tell you you’re pronouncing it wrong, but everything about this fit-for-a-party snack is just right, from the delightfully simple preparation to the sweet-and-salty flavoring made from spices you probably have on hand. This snack comes from When Southern Women Cook, a newly released compilation of recipes inspired by the chefs and home cooks who shaped the culinary traditions of the region. See other holiday recipes from the cookbook here and here.

Ingredients

Candied Pecans (Yield: 5 cups, or about 20 servings)
- 1 large egg white
- 1 tbsp. water
- 1 tsp. table salt
- 1 lb. unsalted pecans
- ½ cup sugar
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground coriander

Preparation

Adjust oven rack to upper-middle position and heat oven to 300°F. Line a rimmed baking sheet with parchment paper and coat with vegetable oil spray. Whisk egg white, water, and salt together in a large bowl. Add pecans and toss to coat. Drain thoroughly in colander, 4 to 5 minutes.

Mix sugar, cinnamon, ginger, and coriander in a large bowl. Add drained pecans and toss to coat. Spread pecans evenly on the prepared sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking. Let pecans cool completely. Break pecans apart and serve. (Pecans can be stored at room temperature for up to 3 weeks.)