An easy recipe for candied pecans made in the oven with fresh rosemary. Salty, sweet, spicy, and addictively good!
Don’t you just adore little nibbles at cocktail parties? Oh wait, hold on…let’s back this train up a bit: Don’t you just adore cocktail parties? A chance to get all dolled up, sip on some specialty cocktails, maybe a little vino, or perhaps a touch of champagne, and engage in some real, live adult conversation. Now that! Is my idea of a good time.
You see, as a stay-at-home mom, the majority of my conversations mostly take place amongst a three and seven-year-old, and as much as I love listening to their sweet little voices, my kids talk a lot. Momma needs a break every now and again. A very grown-up break…ya know, the kind with no kids allowed? Fun fact — kids and cocktails don’t mix. Cocktail party it is, and this year, I won’t be the only thing that’s getting all dolled up.
Finger foods are the perfect accompaniment to cocktail parties, and I don’t know that there is a more classic pairing for cocktails and food than nuts. I’ve always served some kind of spruced-up nut at our cocktail parties, but this time around, I was looking to try something a little different.
Curious about one makes candied nuts in the oven, I began doing a little research as to how the process goes down, and I have to say, I was quite surprised. It seemed as though candied nuts could not be easier to make.
HOW TO MAKE CANDIED NUTS IN THE OVEN
Making candied nuts in the oven is a simple process that takes less than 10 minutes of prep work.
To make candied nuts at home, you combine sugar and desired spices in a small bowl. Then, in a large mixing bowl, whisk an egg white until foamy.
The egg white is quite sticky in nature and helps the spices to stick to the nuts. The nuts go in the large mixing bowl and are evenly coated with egg white foam. Then, the spices are added, everything is mixed once more until evenly distributed.
The mixture is transferred to a baking sheet lined with either parchment paper or a silicone baking mat. Candied nuts are typically baked for 40 minutes to 1 hour, depending on the recipe.
Once the candied nuts are made, they can be kept for up three months in an airtight container, or frozen in a freezer-safe, zip-top bag for up to six months.
CANDIED PECANS WITH ROSEMARY
Pecans are a favorite down here in the South, and knowing I’d be working with them, I immediately began dreaming up a festive, holiday candied pecan that would be perfectly served at any Christmas or New Year’s Eve cocktail party.
SUGAR, SPICE, AND EVERYTHING NICE
Rosemary kept coming to mind, as it has a pine-like scent much like the fragrant branches of a Christmas tree. Cinnamon and ginger kept things right on track for the holidays, and other additions like chili powder and cayenne gave the pecans both a savory note and a mild kick of heat.
And, of course, what is a nut without salt? What is a candied pecan without the sugar? The combination of these spices, the sugar, and the salt made for a candied nut exceeding far beyond any expectations. Aside from the classic salty-sweet nature of pretty much all candied nuts, these are enticingly fragrant, complex in flavor, and addictively delicious.
These rosemary candied pecans may be quick and easy to make, but there is nothing simple about this kind of flavor.
So whether you are whipping some up to mark the momentous occasion of some much-needed, kid-free adult time in the form of a cocktail party, making a batch or two for Christmas gifting, or just to have and hold as a special holiday snack of your own, please enjoy.
A recipe for candied pecans made in the oven, featuring fresh rosemary, cinnamon, and chili powder.
- 3/4 cup granulated sugar
- 4 teaspoons finely minced, fresh rosemary
- 2 1/2 teaspoons Kosher salt
- 2 teaspoons chili powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 egg white (of 1 large egg)
- 5 cups pecan halves
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Preheat the oven to 300°.
Have ready two large, rimmed baking sheets, lined with either a silicone baking mat or parchment paper.
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In a small bowl, whisk together sugar, rosemary, salt, chili powder, cinnamon, ginger, and cayenne. Set aside until ready to use.
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In a large mixing bowl, whisk the egg white vigorously until frothy. Add the pecans and coat evenly with the egg white. Sprinkle with the sugar mixture, and mix until the pecans are evenly coated.
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Divide the pecans between the two baking sheets, and spread out evenly. Transfer to the oven and bake for 20 minutes.
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Remove from the oven and carefully toss the pecans using a spatula. Return to the oven, rotating the position of each pan, and bake for 20 minutes more.
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Remove from the oven and set aside until completely cooled and hardened, about 20-30 minutes. Serve, and enjoy!
I love adding rosemary to sweets! It gives such a nice, unexpected flavor!
Thank you, Marlee 🙂
I think I would eat these by the handful- YUM!!!