Cranberry walnut candied pecans treats are my holiday go-to!
Just whip egg white with water and vanilla, coat your pecans, then toss in a mixture of vanilla sugar, dried cranberries, cinnamon, salt, nutmeg and a dash of cayenne.
Bake at 300°F for 30 minutes, stirring once halfway.
Let them cool completely for that perfect crunch!
The sweet-spicy-tart combo will have everyone asking for your secret recipe.
Store them in airtight containers for up to two weeks—if they last that long.
Ingredients
- Egg white
- Water
- Vanilla extract
- Pecans
- Dried cranberries
- Vanilla sugar
- Cinnamon
- Salt
- Ground nutmeg
- Cayenne pepper
Additionally, these ingredients can be successfully frozen to maintain their freshness for later use.
Recommended Tools
-
- Mixing Bowls:
You’ll need at least two good-sized bowls – one for beating the egg white mixture and another for the sugar-spice blend.
- Baking Sheet:
A sturdy baking sheet provides even heat distribution for perfectly candied pecans without burning.
- Parchment Paper:
Lining your baking sheet prevents sticking and makes cleanup a breeze after your pecans are done.
- Slotted Spoon:
Perfect for draining excess egg white mixture from the pecans as mentioned in the tips section.
- Whisk:
Essential for beating the egg white, water and vanilla extract until it gets nice and foamy.
- Large Ziplock Bags:
Makes coating the pecans with the sugar-spice mixture quick and mess-free with an even distribution.
- Air Fryer:
Consider using an air fryer for a healthier option to achieve a crispy texture with less oil when preparing snacks like garlic parmesan fries.
- Mixing Bowls:
Instructions for Cranberry walnut candied pecans
Ready to make some mouth-watering candied pecans? Let’s get started!
First, preheat your oven to 300°F – this lower temperature ensures our nuts get perfectly candied without burning.
In a large bag, mix together 1/2 cup vanilla sugar, 1/8 cup chopped dried cranberries, 1 teaspoon cinnamon, 3/4 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon cayenne pepper. This sweet and spicy mix will coat our pecans beautifully!
Now grab a bowl and beat 1 egg white, 1 tablespoon water, and 1/4 teaspoon vanilla extract until it’s nice and foamy – this takes just a minute or two.
Toss in your 8 ounces (about 2 cups) of pecans and stir until they’re completely coated. Pro tip: Use a slotted spoon to transfer the pecans from the egg mixture to avoid excess liquid!
Dump those wet pecans into your spice bag and shake, shake, shake! Make sure each pecan gets a good coating of that delicious sugar-spice blend.
Spread your coated pecans in a single layer on a lined baking sheet.
Pop them in the oven for 30 minutes total, but don’t forget to give them a good stir halfway through (at the 15-minute mark). This ensures even baking and prevents any burnt bottoms!
Once done, let those babies cool COMPLETELY before diving in. Trust me, it’s worth the wait – they’ll get that perfect candied crunch as they cool down.
Now you’ve got the perfect sweet-spicy-crunchy snack for parties, gifts, or midnight munching!
Store in an airtight container if they last that long!
Pro Tips
After coating the pecans with the egg white mixture, use a slotted spoon to transfer them to the sugar-spice bag, allowing excess liquid to drain off first for a more even and crisp coating that won’t become soggy during baking.
Substitutions & Variations
The classic Cranberry Walnut Candied Pecans recipe offers a wonderful foundation for creative twists that can transform the flavor profile while maintaining its sweet and spicy essence.
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- Maple Bourbon Version: Replace vanilla sugar with maple sugar and add 1 tablespoon of bourbon to the egg white mixture for a rich smoky flavor
- Chocolate Chili: Add 2 tablespoons cocoa powder to the sugar-spice mix and increase the cayenne to 1/2 teaspoon for a Mexican chocolate inspired treat
- Mediterranean Blend: Substitute pistachios for pecans and add 1 teaspoon orange zest and 1/4 teaspoon cardamom to the spice mixture
- Sweet and Savory: Add 1 tablespoon rosemary and 1/2 teaspoon black pepper while reducing sugar to 1/3 cup for a more complex appetizer nut
- Tropical Twist: Replace cranberries with finely chopped dried pineapple or mango and add 1/4 teaspoon ground ginger to the spice blend
Leftovers & Storage Tips
Once you’ve created these delectable spiced nuts, proper storage becomes crucial to maintaining their perfect crunch and flavor profile.
I store mine in airtight containers at room temperature for up to two weeks. For longer freshness, pop them in the fridge (one month) or freezer (three months)!
Don’t worry if they lose some crunch—just refresh them with a quick 5-minute oven toast.
Give as Homemade Gifts
Cranberry Walnut Candied Pecans
Sweet and spicy candied pecans with dried cranberries, perfect for gifting or snacking.
- 1 egg white
- 1 tbsp water
- 1/4 tsp vanilla extract
- 8 oz pecans (about 2 cups)
- 1/8 cup dried cranberries, chopped
- 1/2 cup vanilla sugar
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- Preheat oven to 300°F.
- Mix vanilla sugar, cranberries, cinnamon, salt, cayenne, and nutmeg in a large bag.
- Beat egg white, water, and vanilla until foamy; coat pecans with this mixture.
- Toss pecans in the sugar-spice bag until coated.
- Spread on lined baking sheet; bake 30 minutes, stirring after 15 minutes.
- Cool completely before serving.
