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Healthier Candied Pecans

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5 from 2 reviews


  • 1 egg white
  • ½ Tbsp vanilla extract (I used homemade)
  • ½ tsp molasses (I used black strap molasses)
  • 1 pound pecan halves
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 2/3 cup sugar (I used Turbinado)


  1. Preheat the oven to 250F.
  2. In a very large bowl, whisk together the egg white, vanilla extract and molasses until it’s frothy. Add the pecans and use a spatula to toss and thoroughly coat the nuts.
  3. In a small bowl, combine cinnamon, salt and sugar and mix well.
  4. Add the sugar mixture to the pecans and again, use a spatula to toss and thoroughly coat the nuts with sugar.
  5. Place the nuts on a large cookie sheet in a mostly single layer (it’s okay if some are overlapping, but you don’t want huge mounds of nuts).
  6. Bake at 250F for 1 hour, turning and stirring the nuts every 15 minutes (use a timer so you don’t forget).
  7. Remove the nuts and set the pan on a cooling rack to cool. When the nuts have cooled completely, store in a container with a lid. Nuts are good for at least a week on the counter.