Best 17 Sugared Pecans Recipes

CINNAMON SUGARED PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.

JERRY'S SUGARED PECANS

Steps:

• Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.

ORANGE-SUGARED PECANS

Steps:

• In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.

MANDARIN ORANGE SALAD WITH SUGARED PECANS

Steps:

• For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
• For dressing: combine all ingredients and refrigerate for 1 hour.
• For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
• Preparation time does not include cooking pecans.

TRISHA YEARWOOD'S SUGARED PECANS RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving. Pecans will crisp as they cool.

AIR FRYER SUGARED PECANS

Steps:

• Preheat an air fryer to 300 degrees F (150 degrees C). Line the air fryer basket with aluminum foil.
• Pour melted butter onto the lined basket. Mix egg white, sugar, and cinnamon together in a bowl. Add pecans and toss until fully coated. Spread out in the lined basket.
• Air fry for 5 minutes. Shake basket and air fry for 5 minutes more. Shake basket again and air fry for an additional 2 to 4 minutes.

SOUTHERN CINNAMON SUGARED PECANS

Steps:

• In a large sauce pan over medium heat, combine evaporated milk, sugar, water and vanilla.
• Heat mixture, stirring often, until sugar is dissolved.
• Add cinnamon and stir. Some may float on top.
• Add 3 cups of pecans to mixture and stir to cover.
• Continue stirring pecans in mixture until pecans become coated well and mixture cooks away (gets absorbed/crystalized on the the pecans).
• Spread hot coated pecans on wax paper; try to separate them as you spread them on the paper.
• Let pecans cool completely.
• Break apart pecans and store in air-tight container for up to 2 weeks.
• To give as gifts, put in decorative glass jars or decorative tins lined with wax paper.
• NOTE: I've tried using brown sugar (1:1 with the white sugar), but the pecans have a tendency to come out sticky and the sugars don't get 'crystalized'. I have not tried these with turbinado or unbleached cane sugar yet. If they don't turn out right, I'll have to keep them for myself !

RUM-ROASTED PINEAPPLE AND SUGARED PECANS WITH VANILLA BEAN ICE CREAM

Steps:

• For the pineapple: Preheat the oven to 425 degrees F.
• Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple. Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing.
• For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts. Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool.
• To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.

ARUGULA SALAD WITH SUGARED PECANS

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.

CRISPY CHICKEN SALAD WITH SUGARED PECANS, PEARS AND BLUE CHEESE

Steps:

• Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.
• Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.
• In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
• Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.
• Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.

KRISTI'S SUGARED PECANS

Steps:

• Preheat oven to 250 degrees F. Bake pecans on cookie sheet for 30 minutes. Remove pecans from pan, and put butter on cookie sheet.
• Increase the oven temperature to 300 degrees F. Melt butter on cookie sheet in oven.
• Beat egg whites until they form soft peaks. Slowly add sugar and salt, while continuing to beat. Beat until egg whites thicken. Fold in pecans.
• Spread mixture evenly on the cookie sheet with butter. Bake in 300 degree F oven for 45 minutes, stirring every 15 minutes.
• Cool pecans. Serve. Store in airtight container.

SLOW COOKER SUGARED PECANS & WALNUTS

Steps:

• Preheat slow cooker/Crock Pot on high for 15 minutes.
• First, in preheated slow cooker/Crock Pot stir the walnuts (or pecans) and butter until mixed well.
• Add the powdered sugar, stirring to coat evenly.
• Cover and slow-cook on high for 15 minutes.
• Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours.) Transfer the nuts to a bowl.
• In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly.
• Let cool before serving.

SUGARED CURRIED PECANS

Steps:

• Heat oven to 250. Arrange pecans on a cookie sheet and toast, stirring occassionally, until fragrant, about 10 minutes. Meanwhile, in a large bowl, whisk the egg white and 1 tsp water until frothy. Stir in pecans and sprinkle with the sugar, curry powder and salt. Mix well. Lightly coat the cookie sheet with Pam. Spreead the pecans in a single layer on the sheet. Bake 1 hour, or until pecans are dry, stirring once or twice.

SUGARED CURRY PECANS

Steps:

• In a large microwave-safe bowl, combine the first six ingredients; microwave, uncovered, on high for 15 seconds. Add pecans; toss to coat., Microwave, uncovered, 3-4 minutes longer or until lightly browned, stirring after each minute. Spread onto waxed paper to cool. Sprinkle with salt. Store in an airtight container.

PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS

Steps:

• In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely., Top pie with sugared pecans and whipped cream. Refrigerate leftovers.

BUTTERMILK STRAWBERRY SKILLET CAKE WITH STRAWBERRY WHIPPED CREAM AND JERRY'S SUGARED PECANS TRISHA-YEARWOOD RECIPE

Steps:

• For the buttermilk strawberry skillet cake: Preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet and dust with flour. Beat the butter and 3/4 cup of the sugar in a large bowl with an electric mixer on medium speed. Beat in the vanilla and egg. Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. With the mixer running, add about a third of the flour mixture to the butter-sugar mixture, then add about half of the buttermilk. Continue adding the flour and buttermilk in this manner, ending with the flour, mixing just until the batter comes together. Pour the batter into the prepared skillet and smooth the top. Place the strawberries on top of the cake batter, pressing down gently. Sprinkle the remaining 2 teaspoons sugar over top. Bake until golden brown, 35 to 40 minutes. Let cool slightly. For the strawberry whipped cream: Place a mixing bowl and whisk attachment into the freezer 15 minutes prior to using. In the bowl of an electric mixer fitted with the cold whisk attachment, whip the cream until soft peaks form, 3 to 4 minutes. Add the jam and vanilla and continue whipping until stiff peaks form, about 2 minutes more. (If not using immediately, cover and refrigerate.) Serve the cake with the whipped cream and Jerry's Sugared Pecans. Jerry's Sugared Pecans: Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the melted butter onto the lined sheet. In a large bowl, mix the sugar, cinnamon and egg whites. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the prepared baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.

SUGARED PECANS

Steps:

• In a large bowl, beat egg white and orange juice until frothy. Add nuts; stir gently to coat. Combine the remaining ingredients. Add to nut mixture and stir gently to coat. , Spread onto a greased 15x10x1-in. baking pan. Bake, uncovered, at 300° for 30 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.