Sweetened with coconut sugar, these rosemary candied pecans are such an easy DIY holiday gift. Plus free ‘Baked With Love’ printable gift tags!
There’s something special about homemade gifts. I love making them and receiving them. I definitely don’t consider myself super crafty, but I am pretty good at whipping up homemade gifts, especially those that are edible.
This year I was brainstorming different homemade gift ideas and decided it would be fun to do some sort of candied nut. Everyone likes nuts – they’re snackable, sharable and have a longer shelf-life than most baked goods.
I knew I wanted to use coconut sugar and decided rosemary would be a nice savory addition. Once roasted, the pecans have a lovely crunch and sweet rosemary flavor. They’re quite addicting!
raw pecan halves – we’ll be adding flavor and toasting these pecans so make sure you grab raw nuts to start!
coconut sugar – regular sugar works as well.
fresh rosemary – you can use any fresh herb but I love the combination of rosemary, sugar + pecans.
egg whites – the egg whites bind the spices and sure to the raw nuts. The end result is a perfectly coated pecan!
salt – to balance the sweet and bring all of the flavors together.
How to Make Candied Pecans
The best part about these candied pecans is that they take no time to whip up – only about 10 minutes of prep and 25 minutes of baking!
Mix the pecans, sugar, rosemary, egg whites and salt in a large bowl. Toss until the pecans are evenly coated. Spread on a baking sheet that has been lined with parchment paper or a silicone baking mat. Bake at 350º for 15 minutes, stir and then bake for another 10 minutes. The nuts are ready when the pecans are golden brown. You’ll want to keep an eye on them because they can burn easily!
After they’re done roasting, remove from the oven and allow the pecans to cool completely. They will harden as they cool. Once cool, break a part any nuts that have clumped together and enjoy or store for later!
How to Serve Candied Pecans
These are a delicious snack on their own or can be used as a topping to a variety of recipes. I love adding candied pecans to my salad for a sweet + savory crunch. They would also be delicious with roasted vegetables or even with my savory oatmeal bowl!
How to Store Candied Nuts
After allowing the nuts to cool completely, store in an airtight container at room temperature for up to 2 weeks. You can store in the refrigerator or freezer for longer storage!
Preheat oven to 350°F and line a large baking sheet with parchment paper.
Place pecans, sugar, rosemary, egg whites and salt in a large bowl. Toss until pecans are coated. Spread on prepared baking sheet and place in preheated oven. Set timer for 15 minutes, give pecans a stir and then roast for another 10 minutes for a total of 25 minutes or until pecans are golden. Watch carefully because they tend to burn easily.
Remove from oven and allow pecans to cool. Pecans will be a little soft to the touch when you remove them from the oven, but they will harden up as they cool. Once cool you can break apart any pecans that are stuck in clumps and place them in a storage container or jars for gifting.