Once the pecans are coated, I spread them out on the lined baking sheet in a single layer. The single layer rule is important; if the nuts pile up, they don’t crisp properly and can develop soft, sticky spots. I pop the tray into the oven and bake for about an hour, stirring every 15 minutes. That stirring step makes all the difference because it helps the sugar crystallize around each pecan evenly. I’ve skipped stirring before, and the results were clumpy and uneven—but stirring transform them into perfect, individual crunchy bites.
As they bake, the sugar melts, crystallizes, and hardens in stages, and the kitchen smells like a bakery mixed with holiday magic. When they’re done, I let them cool completely. This is where patience pays off—the sugar hardens as they cool, turning crunchy and shiny. Every time I make them, I burn my fingers trying to sneak one early, but that first warm bite is so worth it. Once they’re fully cooled, the pecans break apart easily and become impossible to stop eating.
Pro Tips for Best Results
One of the biggest tips I can offer is to whisk the egg white mixture more than you think you need to. It doesn’t have to reach soft peaks, but it should look foamy and aerated. The foam is what helps the sugar stick uniformly. When I first started making candied pecans, my coating slipped off during baking because I barely whisked the egg white—that extra 30 seconds makes a surprising difference.
Another important tip is to use parchment paper or a silicone mat, never a bare baking sheet. I once made the mistake of thinking a buttered tray would work, and I ended up chiseling sugar off the pan like I was excavating fossils. Parchment prevents sticking and ensures the pecans crisp evenly without burning.
Stirring the pecans every 15 minutes is another step you should never skip. Each stir helps redistribute the sugar and prevents pooling. It also helps the pecans roast evenly, giving them that deep, toasty flavor. I’ve tried baking them without stirring just to test it, and the batch ended up with crunchy clusters and soggy nuts in between.
Lastly, let them cool completely before storing them. The cooling process is what firms the sugar coating. If you try to transfer them while warm, they can soften or stick together. I like spreading them on a cooling rack for faster airflow—it helps them crisp up beautifully.(See the next page below to continue…)