Candied pecans are not only a classic party appetizer, they always seem right at home no matter what the occasion. They are definitely a back-pocket recipe to have around the upcoming holiday season and if you put them in a pretty box, they even make a lovely (and delicious) housewarming gift. And they are amazing salad toppers (Strawberry-Spinach Salad with Candied Pecans is one of my all-time favorite salad combinations.)
I actually first shared my candied pecan recipe back in 2005 in our first book (The Gold Coast Cure) and to be honest, I had kind of forgotten about them. But we are hosting a big Halloween party this week that I am making a lot of the food for and I was in serious need of a super easy, make-ahead “filler” food for the buffet table. The candied pecans were the perfect fit and so much better than store-bought. And they took less than 15 minutes to make.
But how do candied pecans align with clean eating? After all, aren’t candied pecans made with sugar? Well yes, conventional sugared nut recipes are most definitely made with refined sugar, but I use all-natural, unrefined date sugar instead.
What is date sugar? Made from dehydrated, ground dates, date sugar is an incredible “clean” sweetener. It has all of the nutritional properties of dates. And you can use it just like you would brown sugar.
Oh! And I couldn’t help but share a photo of the centerpiece for the appetizer table of our upcoming Halloween shin-dig too. I am co-hosting the party at our house with my good friend Susan Josephson (if you have our Full Fitness Fusion workout DVD, Susan was my pregnant girlfriend in the video). As a former event planner, Susan is much craftier and more creative than me with the decorations. She found the DIY wine bottle candle holder idea in the photo below from Pinterest and actually had the patience to spray paint each and every bottle too (thank you Susan!) The wine bottle candle holders really do make a beautiful and cost-effective centerpiece.
Ok, on with the recipe…
How to Make Candied PecansPrint
- Preheat oven to 250 degrees. Line two baking sheets with parchment paper and lightly oil the paper.
- In a large mixing bowl, whisk egg white with water and vanilla until very frothy. Add in the cinnamon, salt and date sugar. Add in the pecans and shredded wheat and toss with clean hands to coat.
- Pour the coated pecans over the parchment-lined baking sheets and spread into an even layer.
- Bake pecans for 1 hour 10 minutes, stirring once after 30 minutes. Remove nuts from oven and allow to cool and harden for 30 minutes. Transfer to an airtight container and store for 1 week or freeze in a zip-top bag for up to a month.