Yesterday I posted about different candied popcorns, and my secret family recipe for toffee. Today I want to share my favorite candied nut recipe.
I picked up a few pecans at Whole Foods Trolley Square as part of a blogger event, because they are my husband’s favorite, and we use them in about a million different recipes.
I use to only buy candied nuts at the fairs, or at those mall kiosks during the holidays. I never realized how easy it was (and much more budget friendly) to make my own candied nuts.
I made the traditional, cinnamon, sugar candied nuts using this recipe from Gimme Some Oven. I trusted her and added the cayenne pepper. It was a great little bite. But my mom didn’t care for it. She’s crazy.
I couldn’t just leave well enough alone, so I decided to try my own little candied nut recipe. I think coconut and pecans go together as well as peanut butter and chocolate.
Toasted Coconut Candied Pecans
3 c whole pecans
1 egg white
3/4 c white granulated sugar
3/4 c sweetened coconut flakes
2 Tbsp white karo syrup
1 1/2 tsp vanilla extract
Preheat the oven to 350 degrees. Whip the egg white until it is light and frothy. Stir together the sugar, coconut flakes, karo syrup, and vanilla extract. Toss the pecans in the frothy egg white, make sure the nuts are evenly covered.
Toss the nuts into the coconut sugar mixture. Place the nuts on a parchment lined cookie sheet. Bake the nuts for 10 minutes.
Remove from the oven and stir the nuts. They may look a little crunchy, but it will stir just fine.
Bake for another 7-9 minutes, or until the coconut is golden brown. Remove from the oven and stir everything again. Allow to cool for about 15 minutes. The mixture will continue to harden as it cools.
This is a great recipe for anytime of year. It is also a great gift idea for teachers, friends, and anyone you want to get on their good side. Enjoy!