Candied Cocktail Pecans

There’s something irresistible about the mix of sweet, salty, and crunchy, and these candied cocktail pecans deliver all three in every bite. Abbey Brown of Feast on Brilliant shares a recipe that’s simple to make yet feels special enough for any occasion. Lightly sweetened with vanilla and sugar, then finished with a sprinkle of flaky Maldon sea salt, these pecans are the kind of snack that disappears fast from the table.

Candied Cocktail Pecans Recipe

Perfect for holiday parties, cocktail hours, or even as a homemade gift, try this easy candied pecan recipe. It uses just a handful of ingredients and comes together in under 30 minutes. The egg white coating helps the sugar stick, creating a crisp shell around the pecans that bakes to golden perfection. The final touch of sea salt balances the sweetness and makes these nuts stand out from the usual party snacks.

Enjoy them on their own. Pair them with cheese and charcuterie, or package them in jars for a thoughtful edible gift. However you serve them, these sweet and salty pecans are a crowd-pleaser that bring a little extra sparkle to any gathering.

Candied Cocktail Pecans

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• Author: Abby Brown

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Description

These crunchy pecans are coated in vanilla, sugar, and egg whites, then baked until golden and caramelized. Finished with a sprinkle of Maldon sea salt, they’re the perfect sweet‑savory snack for holiday gatherings or cocktail hour.

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Ingredients

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• 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

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Instructions

1. Preheat oven to 350 degrees.
2. 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.
3. Line a sheet tray with parchment paper and spray with pan spray.
4. 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.

Recipe by Abbey Brown, Feast on Brilliant
Styling by Ana Kelly
Photography by Adam Milliron

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