Nutritional Info

Nutrition Facts

Serving Size 1 (37g)

Calories 36
Calories from Fat 12 (33%)
Amount Per Serving %DIV
Total Fat 1.3g 2%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 68mg 23%
Sodium 55.2mg 2%
Potassium 56.8mg 1%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0.2g
Protein 4.3g 9%

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Recipe Description
Years ago, when Drew's "Aunt Ro" was still alive, we would risk traveling through ice and snow to visit her in Buffalo during the holidays.  I fondly remember her candied pecans as our reward.  She always had a bowlful on the coffee table for us to enjoy.  Not filling up on the tasty nuts between meals was always a challenge!  The nuts are delicious any time ofthe year, but packed in a holiday tin, they make a great gift.  They are a sweet, cinnamon flavored accompaniment to a bowl of fresh berries or ice cream at the end of a meal.
Prep time
10 min
Cook time
1 hr
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
3/4 Cup(c)  sugar
1 Teaspoon(t)  cinnamon, ground
1/8 Teaspoon(t)  cloves, ground
1/2 Teaspoon(t)  nutmeg, ground
1/4 Teaspoon(t)  allspice, ground
1   large egg white
4 1/2 Teaspoon(t)  cold water
3 1/2 Cup(c)  pecan halves


Position a rack in the center of the oven and preheat the oven to 250°F.  Line a rimmed baking sheet with parchment paper, for easy cleanup, or lightly oil it.  Set the baking sheet aside.  Place the sugar, cinnamon, cloves, nutmeg and allspice in a small bowl and whisk to combine.  Place the egg white and water in a large bowl and whisk vigorously until foamy.  Add the pecans and stir to coat.  Add the sugar and spice mixture and stir to combine.  Transfer the pecans to the prepared baking sheet and spread them out in a single layer.  Bake the nuts for 30 minutes, then stir them with a spatula.  Continue baking until toasted and golden brown, 30 minutes longer, 1 hour total.  Let the pecans cool for 5 minutes.  Break apart any nuts that are stuck together and transfer them to an airtight container, placing pieces of waxed paper in between to separate the layers.  The nuts can be stored at room temperature for up to 1 month.

Additional notes

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