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Copycat Bucees Pecans

Copycat Bucees pecans bake into crisp, cinnamon-sugar-coated nuts with a glossy, crunchy finish. A low oven and regular stirring help the coating dry evenly around every pecan half.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 461
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 1 egg white large
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 1 lb pecan halves

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

  1. Heat the oven to 250°F and line a rimmed 18x13-inch baking sheet with parchment paper.
  2. In a small bowl, stir together the sugar, cinnamon, and salt.
  3. In a large bowl, whisk the egg white, water, and vanilla until foamy, then add the pecans and toss to coat.
  4. Add the sugar mixture and toss until the pecans are evenly coated, then spread them in a single layer on the prepared baking sheet.
  5. Bake for 1 hour, stirring every 15 minutes, until the coating is dry and crisp.
  6. Cool the pecans completely on the baking sheet before serving.

Notes

For the crispest coating, let the pecans cool completely before storing. Refrigerate in an airtight container for up to 3 weeks; freezer-friendly for up to 3 months. For an egg-free variation, aquafaba can replace the egg white.