Devilishly Candied Pecans

Published on: October 17th, 2008

Recipe courtesy of Louisiana Cookin' magazine. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

photo of candied pecansYields 2 cups of candied pecans.


1 egg white
1 teaspoon water
2 cups pecan halves
1/4 cup sugar
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper


Whisk together the egg white and water until soft peaks form. Stir in the pecans, coating thoroughly. Combine sugar, salt, and cayenne.

On a lightly greased baking sheet, spread out pecans. Sprinkle with sugar mixture and bake at 225┬║ F for one hour, stirring occasionally. Cool, then store in an airtight container.

Louisiana Cookin' magazine logo

This recipe is part of our new partnership with Louisiana Cookin' magazine. If you subscribe to Louisiana Cookin' with the promotion code wwoz08, they will donate $5 of your subscription fee to WWOZ.

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