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Pile of candied pecans made with copycat Trader Joe's sweet and spicy pecans recipe.

Sweet and Spicy Candied Pecans (like Trader Joe's)

Tami McBride
You will love this Trader Joe's sweet and spicy pecans copycat recipe. Candied nuts are easy to bake for snacks, gifts, road trips, or parties. Even if you have never made them before.
4.69 from 19 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 ½ cups
Calories 211 kcal

Ingredients
  

  • 1 egg white room temperature
  • 1 teaspoon of tap water
  • 2 teaspoons of chili powder mild or up to 4 teaspoons (spicy)
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of cumin powder
  • 1½ teaspoons of ground ginger
  • ½ cup white granulated sugar
  • 1 teaspoon of table salt
  • 3½ cups of raw pecan halves shelled

Instructions
 

  • PREHEAT the oven to 220°F (104°C).
  • LINE a large, rimmed baking pan with parchment paper or a silicone mat. If you don’t have either, lightly brush the pan with olive oil.
  • BRING the egg to room temperature. Fill a bowl with warm water and place the whole, uncracked egg inside. Soak it for 5 minutes. Remove the egg from the water and dry it.
  • CRACK the room-temperature egg and separate the egg white from the yolk. Use the yolk for another recipe.
  • WHIP the egg white until it is frothy using an electric hand mixer with a wire whip attachment. I like using a 4-cup liquid measuring cup. It is just the right size to successfully whip a single egg white.
  • ADD the water and whisk again for 10 seconds.
  • POUR the sugar, spices, and salt into the egg whites and stir to combine.
  • ADD the nuts to the egg white mixture and stir until the pecans are evenly coated.
  • SPREAD the nuts in a single layer across the prepared baking sheet.
  • PUT the pan in the hot oven and bake for 30 minutes. The nuts will still be sticky.
  • REMOVE the pan from the oven and stir the nuts to redistribute them. Then return them to the oven. Bake for another 15 minutes until the pecans are crisp and no longer sticky.
  • TAKE the pan from the oven and cool the nuts to room temperature.
  • BREAK apart any large clumps of pecans.
  • STORE the nuts in an airtight container when they are completely cool. Keep them at room temperature for up to two weeks.


Notes

  • Make sure to use a large enough baking tray to spread the pecans in a single layer. This helps them bake evenly and makes it easier to flip them over. A half sheet pan is a good size. Buy here.
  • Bring the egg to room temperature. Room temperature egg whites whip better than cold whites. If you are in a hurry, place a whole, uncracked egg in a bowl with warm water for 5 minutes. Then crack the egg open and separate the whites and yolks.
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Nutrition

Calories: 211kcalCarbohydrates: 11gProtein: 3gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 16gSodium: 158mgFiber: 3gSugar: 8g
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