Candied Vanilla Pecans

Contributed by Julie Castle



  • 4 cups (about 1 pound) pecans

  • 1 egg white

  • ½ tsp vanilla

  • 1 Tbsp. water

  • 1 tsp cinnamon

  • 1 heaping tsp sea salt

  • ¾ cup vanilla sugar  (If you don’t have vanilla sugar, use sugar and increase the vanilla extract to 1 tsp)



  • Preheat oven to 250° F.

  • Line a large cookie sheet with parchment or wax paper.

  • Mix together sugar, cinnamon, and sea salt.

  • In a large bowl, combine the egg white, vanilla, and water.  Beat the egg until it’s light and frothy.

  • Stir in the pecans and mix well.

  • Pour in the sugar, cinnamon, and sea salt mixture.  Stir until all the pecans are coated.

  • Dump the mixture onto your prepared baking sheet.  Spread the nuts out evenly.

  • Bake about 1 hour, making sure to stir every 15 minutes and break up any large clumps.

  • Cool completely on the baking sheet on a wire rack.  (Away from people who insist on testing!)



  • I made these for a Christmas Cookie Exchange Party.  Luckily I kept some at home as they were one of the first things gone at the party.

  • A nice gift for people who are trying to do gluten free, just check your vanilla and make sure it’s pure.

  • I found this recipe on one of my favorite Food Blogs, the Beantown Baker.

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