Looking for a simple sweet treat that’s actually healthy? These candied cinnamon pecans are vegan, made from refined sugar and are about to be your new best friend.
Ingredients & Equipment Needed For This Recipe
Ingredients:
- Whole Pecans
- Egg Whites or Aquafaba
- Water
- Granulated Sugar– If you don’t have organic cane sugar, you may use regular granulated sugar!
- Ground Cinnamon
- Kosher Salt
Equipment:
- Set of Measuring Cups, Liquid measuring cup, and Measuring Spoons OR Digital Kitchen Scale if using metric
- 2 Bowls– One small bowl for mixing cinnamon, sugar, and salt. One large bowl for mixing all together
- Whisk– You can use a hand mixer for this, but doing it manually will only take about 2 minutes to make the whites frothy.
- 1/2 Sheet or Cookie Pan– For baking the pecans.
- Silicon Mat– If you don’t have a silicon baking mat parchment paper will work as well. Just be sure to spray the paper very well so your pecans don’t stick!
- Rubber Spatula– This will make it easy to move the pecans around so that they bake evenly.
My Kinda Professional Tips For Candied Cinnamon Pecans
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- As with all recipes, having all the elements ready to go will help you from forgetting anything and also speed up prep time!
- Make sure the sugar is hard when baking to prevent the pecans from being soggy. If the sugar hasn’t hardened this is result in the end product not being crispy which is what you want. My suggestion is to do a test at 40 minutes in but leaving a piece out for 5 minutes and seeing how it cools. If it’s hard, it’s ready. If it still has a chewiness to it, let it bake for an additional 5 minutes.
- For Storing: These pecans can be stored in a close-able container and left at room temperature for up to a month.
Candied Cinnamon Pecans
Looking for a simple sweet treat that’s actually healthy? These candied cinnamon pecans are vegan, made from refined sugar and are about to be your new best friend.
Equipment
- Set of Measuring Cups, Liquid measuring cup, and Measuring Spoons OR Digital Kitchen Scale if using metric
- 2 bowls- One large & one small
- Whisk
- 1/2 Sheet Pan or Cookie Sheet
- Silicon Baking Mat OR Parchment Paper
- Rubber Spatula
Ingredients
- 2 Cups Whole Pecans (300 g)
- 2 Tbl Aquafaba (30 ml)
- 1 Tbl Water (15 ml)
- 1/4 Cup Cane or Granulated Sugar (50 g)
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Kosher Salt
Instructions
- Pre-heat oven to 225° F. Place the pecans in a large bowl. In a separate small bowl whisk together the aquafaba and water until frothy. Pour over the pecans and coat well with rubber spatula.
- Place the sugar, cinnamon, and salt together in another small bowl and mix well before raining over the pecans. Be sure to mix well and gently as you don’t want to take the foamy coating off the pecans. Thats what makes the sugar stick to the pecans!
- Carefully pour out and distribute evenly over a well sprayed silicon mat lined half sheet tray *Parchment works too just be sure to spray extra well*
- Bake for 15 minutes, remove and stir gently so that all sides can get evenly baked. Then place back in the oven. Repeat this step two more times until the sugar has hardened, about 45 minutes.
- Remove from oven and let cool about 15 minutes before breaking up into individual pieces before storing.
Notes
1 Serving= 1/4 cup Candied Cinnamon Pecans
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