These Spiced Candied Pecans offer a perfect balance of bold spices and just the right hint of sweetness. They’re an excellent snack you can enjoy fresh or freeze for later.
I’ve been making these spiced candied pecans for years, and they never disappoint. The best part? You can make them with regular sugar or swap it out for a low-carb sweetener, catering to a variety of dietary preferences. The keto version is every bit as satisfying as the original.
This recipe is actually inspired by a close friend. We used to make them along with a tangy salad dressing for a killer salad (and let me tell you, I’m usually not one for salads). To be honest, though, I think I made the salad just as an excuse to snack on these pecans for days!
When I first introduced these to my husband, he was instantly hooked. After one bite, he was hunting for more, declaring them his new go-to snack. Mission accomplished!
Essentials You’ll Need:
- Hand Mixer: Unless you have super whisking skills, a hand mixer is key for getting those egg whites nice and frothy.
- Baking Sheet: You’ll need something flat and wide, like a baking sheet, to bake the pecans evenly.
- Parchment Paper: Save yourself from a messy cleanup by lining your baking sheet with parchment paper. Trust me, it’s worth it!
Flavor Profile of Spiced Candied Pecans
- Spice: Paprika and a dash of cayenne bring the heat, with paprika being the star of the show. The cayenne is subtle but gives just enough kick.
- Sweetness: Whether you use regular sugar (which I really don’t recommend) or a low-carb sweetener, a little goes a long way. Some people tend to over-sweeten these types of treats, but keeping it light on the sweet side lets the spices really shine.
How to Make Spiced Candied Pecans
This recipe is super simple! First, whisk the egg whites with a pinch of salt until frothy, then add in your spices, apple cider vinegar, and sweetener. Next, fold in the pecans and butter. Spread them on a parchment-lined baking sheet and bake—easy as that!
Freezing Candied Pecans
Yes, these freeze beautifully! I like to split the batch, keeping some in the fridge for immediate snacking and the rest in the freezer for later. This recipe yields 2 cups, so I often vacuum-seal a portion for future cravings.
How to Enjoy Spiced Candied Pecans
Candied pecans are a versatile snack that you can enjoy in a variety of ways:
Salads
Add these pecans to a salad for a sweet, crunchy twist. They’re a great complement to spinach, goat cheese, and cranberries, or toss them with arugula, apples, and a balsamic vinaigrette for a vibrant, flavorful dish.
Cheese Boards
These pecans pair well with both soft and hard cheeses, making them a perfect addition to any cheese platter. Try them with goat cheese, brie, or aged cheddar to add a sweet contrast to the savory flavors.
Baked Goods
Mix these into muffins, banana bread, or cookies for an extra layer of crunch and sweetness. They’re particularly great in chocolate chip cookies for a sweet-salty combo.
Ice Cream
Looking for an easy dessert idea? Top a scoop of vanilla or banana ice cream with these pecans for a quick, delicious treat.
On Their Own
These pecans make for an excellent standalone snack. Keep a jar handy for when cravings hit, or add them to your favorite trail mix for a snack that’s both satisfying and nutritious.
Candied Spiced Pecans
Ingredients
- 1 egg white
- 1/2 teaspoon Himalayan sea salt
- 3 tablespoons granular sweetener sugar or low carb sweetener
- 1 tablespoon paprika
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon cayenne
- 1/8 teaspoon cinnamon
- 2 cups pecans
- 3 tablespoons butter melted
Instructions
- Preheat oven to 325 degrees F.
- In a medium bowl, beat egg white and salt until foamy.
- Add sweetener, paprika, apple cider vinegar, and cinnamon. Mix well. No need to use beaters, a spatula will do just fine!
- Fold in pecans and butter.
- Line a baking sheet with parchment paper, evenly spread pecans, and bake for 25-30 minutes. Stir halfway through.
- Store in an airtight container in the fridge. These freeze well too!
