Sugar Coated Pecans

    25 mins

    Simple yet so delicious. Great to give wrapped in decorative bags around Christmas. Try using a nut other than pecan if you wish!

    359 people made this

    Serves: 10 

    • 1 egg white
    • 125g (3/4 cup) soft dark brown sugar
    • 1 dash vanilla essence
    • 475g pecans

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 140 C. Line a baking tray with baking paper
    2. Beat egg white until stiff. Add brown sugar and vanilla essence. Stir until smooth. Mix in pecans until well coated. Pour the nuts onto the prepared baking tray and spread out evenly.
    3. Bake until browned, approximately 10 to 15 minutes.

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    Reviews and ratings
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    Reviews in English (281)


    After reading all the prior reviews I made a few adjustments. This is a fantastic recipe, I just adjusted it to fit our taste. I upped the oven temperature to 300. I doubeled the coating. I baked them for the maxium time noted. I then took them out and stirred them up. I used cinn/sugae and sprinkeled it generousally all ove the nuts and stirred again. I then put them back in the oven until the were no longer shiny. They came out just like the nuts in the mall. Crunchy, slightly sweet and impossible to keep you hands off of!  -  14 Dec 2005  (Review from Allrecipes US | Canada)


    I was impressed at how easy these were to make. I wish I had read all the reviews first, so I would have added some cinnamon, but they were still good. The only difference is that I used parchment paper instead of wax paper and I did not spray it. They did not stick at all. Thanks for a very easy and tasty treat.  -  07 Jul 2002  (Review from Allrecipes US | Canada)


    This is a good recipe (I added about 1/2 tsp cinammon to it - yummy!) but you really have to do what it says. The eggwhite must really be STIFF. If it isn't the nuts will be soggy and stick together. In order not to add anymore moisture, I used Reynolds Release foil and ditched the PAM spray. Even still, I found they needed to be baked longer (maybe 1/2 hour total)and that as they were cooling, I had to turn them to get them dry all around. They stored nicely for almost a month in a ziplock bag. They were the perfect addition to my Citrus Splash Salad! These will be trotted out in my house again at Christmas time for sure!  -  03 Aug 2003  (Review from Allrecipes US | Canada)