Prep 10 mins
Cook 30 mins
An easy, delicious recipe from the Houston Junior League. You can vary the flavors by using different liqueurs. My favorite is Kahlua.
- 1 cup sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 large egg white
- 3 tablespoons Kahlua or 3 tablespoons Grand Marnier or 3 tablespoons other strongly flavored liqueur
- 4 cups pecan halves
- Preheat oven to 325 degrees.
- Prepare a large jelly roll pan by lining it with foil and spraying with no-stick spray.
- Combine the sugar, salt and cinnamon in a bowl, set aside. Combine the egg white and the liqueur in a large bowl, stir well with a whisk. Add the pecans, and stir well. Add sugar to bowl, and stir well to coat.
- Spread onto prepared jelly roll pan in a single layer.
- Bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. It will look like the coating is coming off (it's not). Stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily.
- Remove from oven, transfer immediately to wax paper to cool. Pecans keep for two weeks in an airtight container.
- Makes 4 cups.
I used Kahlua when I made them I had to put them away before I ate too many! This is the best recipe for candied pecans I have ever tasted. My grandfather grew pecans on his farm so these are a favorite nut in our lives.
These are the absolute best candied pecans that I have ever made. And, they were super easy and quick. This is a recipe that I will use for Christmas cooking for years to come!
These are soooooo good ~ very addictive! They are very easy to make, too. I used Grand Marnier and the flavor of the liquer is very subtle and that makes them so yummy. I used parchment paper on my sheet with no problems and I did not use any cooking spray. Otherwise, I made as posted. Thanks for posting a keeper!