Candied Pecans

candied pecans

This is my favorite candy. Your family and friends will love it too and won’t believe it’s from a “diet”. When you roughly chop these, they make for an excellent addition to a fresh salad.

1 lb raw shelled pecan halves
3 large egg whites, preferably at room temperature
1 cup honey
1/2 tsp ground ginger
1-1/2 tsp ground cinnamon
1 Tbsp vanilla extract
1/4 cup butter, melted
2 Tbsp additional butter, melted

1. Preheat oven to 300° F.
2. Roast pecans in a large pan in a single layer for 10 minutes.
3. Cool pecans completely before continuing recipe.

1. Preheat oven to 300° F.
2. Beat egg whites and a pinch of salt until it reaches the stiff peak stage.
3. Add ginger, cinnamon and vanilla extract, mixing just to combine.
4. Slowly add honey.
5. Continue mixing just until combined.
6. Fold in cooled pecans.
7. Pour 1/4 cup melted butter on large, lipped sheet pan and cover entire bottom.
8. Pour pecan mixture onto sheet pan and spread out evenly.
9. Bake for 20-30 minutes or until lightly browned (see image).

10. Stir and return to over for 15 minutes.
11. Stir again and return to oven for 10 minutes, making sure nuts do not burn.
12. Place wax paper on a cooling rack and coat wax paper with 2 Tbsps melted butter.
13. Pour pecans onto buttered waxed paper and spread into one layer.
14. Lightly salt the pecans while they are still warm.
15. Let the pecans cool for about 10 minutes then transfer to storage.
16. When they are completely cool, cover and store.

Note that this treat will expand as it first cooks. That is why your pan needs to have a lip. If you try this with an unlipped pan, you will make a big nasty mess in your oven. The pan pictures above is 13 x 18 x 1 inches.

Keeps at least 3 weeks if you don’t eat them first.


15 Responses to “Candied Pecans”

  1. 1 Lindsay August 2, 2010 at 10:41 pm

    Can you use something besides eggwhites? We can’t do eggs but this recipe sounds like a Godsend for my kidlets.

  2. 3 Tracee November 8, 2010 at 7:27 pm

    These look so yummy!

  3. 4 Alex November 22, 2010 at 5:46 pm

    I just made these, and they are delicious! Thank you for sharing this recipe, Paul.

  4. 6 Anonymous September 17, 2011 at 1:04 pm

    I’m not quite sure what I did wrong, but mine did not come out very crispy. They taste good, but even after one day of drying.. these treats are still sticky and gooey. Are they supposed to harden? If so, what do you suppose I did wrong?

  5. 8 Mara Schiffren December 2, 2011 at 5:29 pm

    Hi Paul,

    How sweet are they with 1 cup of Honey? Would they work well without that much?

    I’ve been meaning to try these for awhile.

    • 9 Paul Stocker December 3, 2011 at 10:02 am

      Hi Mara,

      Well, they satisfy my sweet tooth and I consider them a candy so I suspect anyone would think of them as sweet. I haven’t tried making it with less, but I suspect it would work fine. I would watch them closer as perhaps they will cook faster and you definitely don’t want to burn them.


      • 10 Mara Schiffren December 12, 2011 at 6:16 pm

        Paul, I just made these — used about 3/5 of a cup of honey — maybe a bit less — for my taste I could have used just half a cup, cause I find them plenty sweet as is. But my gosh — you didn’t say that it came out like the most fabulous butter pecan! That’s amazing. Also, for some reason, they taste very much like French toast — LOL — who knows why. I changed the spices up a bit, too, because it turned out there was no ginger powder, so I used cloves and nutmeg instead and a few dashes of chili powder for a bit of spice with the sweet. But the latter is pretty masked.

        Definitely will make these again. The only problem I had was determining when they were done — they took longer in the oven I was using then your instructions specified — but this often happens to me with SCD recipes.

        • 11 Paul Stocker December 15, 2011 at 12:48 pm


          Thanks for the feedback. I’m glad you’re enjoying it.

          It can be a real trail and error exercise with SCD. With the oven variances and the sensitivity of honey to heat it can be a challenge.


  6. 12 diane December 26, 2019 at 5:44 pm

    Love these nuts, but I had to hunt down this recipe again since I couldn’t find the previous one. Unfortunately, I forgot about the reductions I had made in the amount of honey and butter used. Without the reduction the nuts were too wet and burned too easily. I also had problems in the past with the nuts taking too long to dry. Definitely need to reduce the amounts in my opinion.

  7. 13 Jane January 5, 2023 at 9:02 am

    Yumyum Pecan candy with Crohn’s – and in the Air fryer too. (Half time)
    Thank you for my pecan candy. (Have Crohn’s almost 28 years ago)
    Jane 😀

  1. 1 Gooey, Candied Pecans « Apparently. Trackback on October 6, 2010 at 1:49 pm

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