1/4-1/2teaspoonallspice*optional, adjust according to your own taste
Preheat oven to 250F (120C) and line a cookie sheet with parchment paper
Combine egg white, water, and vanilla extract in a large bowl and whisk vigorously for 30 seconds (mixture should be foamy/frothy).
Add pecans and stir until all pecans are coated in egg white.
In a separate bowl, whisk together the sugars, cinnamon, salt, and allspice (if using).
Pour the sugar mixture over the pecans and stir until completely combined.
Spread nuts in an even layer onto prepared cookie sheet.
Bake on 250F (150C) for 45-50 minutes, removing cookie sheet from oven every 15 minutes and using a spatula to stir/flip the pecans (be sure to stir ALL of the sugar mixture as well, or it may burn to the pan).
After baking, allow to cool at least 15 minutes before enjoying.
Store candied pecans in an airtight container at room temperature.
*Allspice is optional but the candied pecans that I usually buy from the Amish markets use it and it adds a nice extra touch.
Serving: 30g | Calories: 265kcal
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