These are perfect and I find myself making them for my appetizer tray often and in fact a batch is in the oven now (April 10, 2023). Always get compliments from all ages! I mix all the ingredients except for pecans and then fold pecans into the mixture and stir slowly and even let it set for 20 minutes before placing them on the pan, flat side down. A bit OCD but they turn out great. Sometimes I spike it with additional cayenne.
I made a double batch on 1 half sheet and a regular single batch on the same half sheet. I found the single batch to have more of a crunch. Both batches still delicious though!
A friend gave me 5 pounds of cracked pecans from his farm and, after spending an evening shelling pecans, this was the first thing I made with them. They made the sore fingers from all that shelling completely worth it. I chopped some in a salad with apples, grapes, and feta and it was heavenly. I brought leftovers to some friends and had to give them the recipe at that very moment or they were threatening not to be my friends anymore. Given that I live in the Deep South where candied pecans are an art form, this is quite a compliment to this recipe and the fact that it takes no time to throw together makes it even better.
I had some walnut halves in the cupboard and this recipe works great with those. It works well with all kinds of mixed spices. I used Spanish pimenton and Chinese 5 spice powder. As the Brits would say they are "moreish".
Oh yum! I love nuts and pecans are one of favorites. Will definitely try this next week as I usually bring a snack to friends and family when visiting. And I also do small jars of snacks in with Christmas gifts. Merci David for a tasty and easy treat just in time for Christmas.
Hi, I first combined all ingredients except pecans to make the smooth sugar mixture. Then added pecans and they came out great. Maybe Diane from Santa Fe could try that option. Super easy and delicious. Thanks!
HELP! Embarrassed here in Santa Fe, NM. They turned out, not shiny like your glistensy ones, these are covered with crystals of sugar - how could anyone mess these up? Any ideas what to try next time…want them to look pretty not like leftovers. Thanks Diane
Wow, these are DELICIOUS and astonishingly fast and easy.
I need to walk out of the room so I don’t just eat them all, since I’m planning on sending some to my parents 😂.
For years I’ve made a recipe with egg whites and sugar which bakes for ages and just feels like a pain--and I have to say I like the flavor and texture of these much more. Thank you!
For many years I have been making your original Spiced Candied Pecans recipe which includes egg white, cinnamon, cloves, ginger, cayenne powder, vanilla, and white and brown sugars. This recipe is much more simple. Which recipe do you prefer?
Nov 17, 2022·edited Nov 17, 2022Liked by David Lebovitz
These look great! For a long time I’ve made a similar recipe that uses an egg white and granulated sugar, but this looks even easier. Thanks and happy holidays in your new apartment and kitchen!
These are perfect and I find myself making them for my appetizer tray often and in fact a batch is in the oven now (April 10, 2023). Always get compliments from all ages! I mix all the ingredients except for pecans and then fold pecans into the mixture and stir slowly and even let it set for 20 minutes before placing them on the pan, flat side down. A bit OCD but they turn out great. Sometimes I spike it with additional cayenne.
I made a double batch on 1 half sheet and a regular single batch on the same half sheet. I found the single batch to have more of a crunch. Both batches still delicious though!
I made this recipe with 8oz bag of Trader Joe’s raw pistachios. Used less Cayenne. Fabulous!
A friend gave me 5 pounds of cracked pecans from his farm and, after spending an evening shelling pecans, this was the first thing I made with them. They made the sore fingers from all that shelling completely worth it. I chopped some in a salad with apples, grapes, and feta and it was heavenly. I brought leftovers to some friends and had to give them the recipe at that very moment or they were threatening not to be my friends anymore. Given that I live in the Deep South where candied pecans are an art form, this is quite a compliment to this recipe and the fact that it takes no time to throw together makes it even better.
I had some walnut halves in the cupboard and this recipe works great with those. It works well with all kinds of mixed spices. I used Spanish pimenton and Chinese 5 spice powder. As the Brits would say they are "moreish".
I’ve been making candied walnuts from an old Chinese recipe book. These required parboiling and deep frying. Delicious, yes’s
Your recipe is a miracle and my new way of servíng nuts.
I will try with other nuts but these pecans were fabulous!
I substituted piment d’Espelette for the cayenne. Soooo yummy.
Oh yum! I love nuts and pecans are one of favorites. Will definitely try this next week as I usually bring a snack to friends and family when visiting. And I also do small jars of snacks in with Christmas gifts. Merci David for a tasty and easy treat just in time for Christmas.
Hi, I first combined all ingredients except pecans to make the smooth sugar mixture. Then added pecans and they came out great. Maybe Diane from Santa Fe could try that option. Super easy and delicious. Thanks!
HELP! Embarrassed here in Santa Fe, NM. They turned out, not shiny like your glistensy ones, these are covered with crystals of sugar - how could anyone mess these up? Any ideas what to try next time…want them to look pretty not like leftovers. Thanks Diane
SUCH A TREAT!!
Wow, these are DELICIOUS and astonishingly fast and easy.
I need to walk out of the room so I don’t just eat them all, since I’m planning on sending some to my parents 😂.
For years I’ve made a recipe with egg whites and sugar which bakes for ages and just feels like a pain--and I have to say I like the flavor and texture of these much more. Thank you!
I usually make your French apple tart but this recipe makes me tempted to make pumpkin pie.
For many years I have been making your original Spiced Candied Pecans recipe which includes egg white, cinnamon, cloves, ginger, cayenne powder, vanilla, and white and brown sugars. This recipe is much more simple. Which recipe do you prefer?
How do you think espelette would work in this recipe?
These look great! For a long time I’ve made a similar recipe that uses an egg white and granulated sugar, but this looks even easier. Thanks and happy holidays in your new apartment and kitchen!