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Have you ever had the most amazing meal at a restaurant and thought, “how hard can it be to make that?” This was the case for at Mia’s Table. If you follow me on Instagram and watch my stories, you know that I love me some Mia’s Table and I get their steak salad 99.99% of the time when I go there. On this dish, there’s a bed of spinach topped with skirt steak, pomegranate seeds, goat cheese, and candied pecans. The whole dish is amazing and I know I could recreate it, but I’ve never made candied pecans before. I just knew I could figure it out, so I after some trial and error, I did!
These slightly sweet, sugar-covered pecan are perfect for snacking, putting on salads, and in lunch kits. I even topped a crepe cake with them and they were the perfect, crunchy addition! They don’t melt or get messy either, so I keep some in the car for when I need a snack in the school car pickup line. Try these out for yourself!
What you’ll need to make them:
Candied Pecans
Ingredients
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
Instructions
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
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