Candied Cocktail Pecans

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Vanilla and sugar give these baked beauties from Feast on Brilliant their sweetness, but a generous sprinkling of Maldon salt — just out of the oven — makes this snack a star.


Candied Cocktail Pecans

Recipe by abbey brown, feast on brilliant

  • 2 egg whites

  • 2 tsp. vanilla

  • 1 tsp. kosher salt

  • 4 cups raw pecan halves

  • 1/2 cup granulated sugar

  • 2 tsp. Maldon sea salt

Preheat oven to 350 degrees.

In a large bowl, combine egg whites, vanilla, and kosher salt; whisk vigorously until frothy. Fold in pecans until completely covered in wet egg mixture. Add sugar to bowl and continue mixing.

Line a sheet tray with parchment paper and spray with pan spray.

Transfer sugared pecans to sheet tray and spread them out to make one even layer. Bake until sugar is bubbly and just golden brown at 350 degrees for 20 to 25 minutes, stirring once halfway through. Sprinkle Maldon sea salt over pecans as soon as they come out of the oven. Let cool. Transfer pecans to an airtight container, breaking up pieces as needed.

 

Photography by ADAM MILLIRON // Styling by ANA KELLY