These sweet slow roasted praline pecans (candied pecans) are spiced with cocoa powder, cinnamon, sugar, and just a touch of kosher salt. Great for snacking, salads, and dessert.
Every year I make these praline pecans for Thanksgiving.
A few years ago I made a streusel topped apple butter pumpkin pie with these nuts on the side and while both were delicious I think the nuts were the real shining star.
Mostly because my family is full of snackers and nuts are the perfect sweet snack.
PLUS these nuts are so easy to make that it would be a shame not to make them for the whole family.
And, they can be eaten as a delicious snack, go on a salad, get added to a charcuterie board, or served as a dessert.
The hardest thing about this recipe is remembering to stir the nuts every 8 minutes.
But, we can all handle that when the reward is candied nuts – right?
Table of Contents
Ingredients for praline pecans
- Pecan halves – I like to use uniformly sized nuts to ensure they bake evenly.
- Egg white – This mixed with water will create a frothy mix to coat the nuts in. This helps the sugar and spice mixture stick to the nuts.
- Granulated sugar – This simple white sugar is our sweetener of choice to coat these nuts.
- Cinnamon – Our warm spice we are using the season our candied nuts.
- Kosher salt – This adds a nice balance to the sweetness of the sugar and spice.
- Unsweetened cocoa powder – Brings in a subtle chocolate flavor that pairs wonderfully with the cinnamon.
What are praline pecans?
Praline pecans are simply nuts that have been baked with a sugary candy coating. You may also see them called candied pecans or sugared pecans.
This version is coated with a mix of granulated sugar, ground cinnamon, kosher salt, and unsweetened cocoa powder. It’s the perfect sweet and salt nut!
How to make candied pecans
- In a large bowl add your pecans.
- Whisk together egg white and water until frothy.
- Pour over pecans and stir until equally coated.
- Mix together granulated sugar, cinnamon, kosher salt, and unsweetened cocoa powder.
- Coat the pecans and stir to fully coat each pecan with some of the sugary topping.
Tips and tricks
- Try to use mostly unbroken pecan pieces. This helps to make sure all the pieces cook equally.
- Mix the water and egg whites together with a whisk until frothy. This might take a minute or so.
- Make sure to stir your nuts every 8-10 minutes. This will ensure that the nuts do not burn. Remember, making anything with sugar can burn quickly so make sure to keep an eye on the nuts!
Variations and changes
If you’re looking to make any changes to this recipe here are a few simple swaps!
- Add a little vanilla extract to the water and egg whites for additional flavor.
- Add a pinch or two of cayenne pepper for additional flavor and heat.
- Try adding more warm flavors like ground ginger, cloves, nutmeg, or allspice.
- Use walnuts, almonds, or even hazelnuts instead of pecans.
Storage and leftovers
Any leftover nuts can be stored in an air-tight container for up to a week. However, the longer the nuts sit they will lose freshness.
You can also freeze these nuts for up to 3 months.
More holiday treats
- Craving homemade candy? Try my Brown Sugar Pecan Toffee
- Love a classic holiday treat? Try my Homemade Maple Peanut Brittle
- Want the best peanut butter treat? Try my Peanut Butter Buckeyes
- Need a fast holiday treat? Try my Christmas Oreo Truffles
Praline Pecans
Equipment
Ingredients
- 1 pound pecan halves
- 1 egg white
- 1 tablespoon water
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon unsweetened cocoa powder
Instructions
- Preheat oven to 300 degrees F and line a sheet pan with sides with parchment paper or a Silpat liner.
- Whisk egg white and water together until frothy.
- Pour over pecans and stir to coat nuts.
- Mix together the remaining ingredients and pour over the nuts. Make sure to coat the nuts with the sugar and spice mixture thoroughly.
- Add half the nuts to the prepared baking sheet, spread out the nuts into a single layer, and cook the nuts in two batches.
- Put in oven and toss every 8 minutes till they have cooked for 40 minutes.
- Towards the end of time check on the nuts more often because these nuts can go from done to burnt in no time. Also, it’s important that when you toss the nuts make sure to get all the nuts tossed. Nuts on the edge of the pan can sometimes burn if not tossed thoroughly.
- When finished let cool for a few minutes, pour in bowl, line sheet pan again, and cook remaining half of nuts.