Candied Pecans Recipe with Shattering Crust in 55 Minutes

Instructions:

1. Preheat your oven to 120°C (250°F). Note: This low temperature is crucial for drying rather than roasting.
2. In your large mixing bowl, whisk together the egg white, water, and 1/2 tsp vanilla extract. Whisk vigorously for about 1 minute until the mixture is a frothy, opaque foam with no standing liquid at the bottom.
3. Dump the 1 lb of raw pecan halves into the foam. Toss them gently with a spatula until every single nut is glistening and evenly coated in the egg white mixture.
4. In your smaller bowl, whisk together the 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 tbsp cinnamon, and 1/2 tsp salt until no lumps of brown sugar remain.
5. Sprinkle the sugar mixture over the wet pecans. Toss continuously until the nuts look sandy and the sugar is evenly distributed across every curve of the pecans.
6. Spread the pecans onto your parchment lined baking sheet. Arrange them in a single layer, ensuring they do not overlap or crowd each other.
7. Bake for 45 minutes total. Every 15 minutes, remove the tray and stir the pecans thoroughly to break up any clumps and ensure even drying.
8. Watch for the visual cue: the coating should transition from a wet, shiny appearance to a matte, dry, and slightly crinkled crust.
9. Remove from the oven and let the pecans cool entirely on the baking sheet. This cure time is when the sugar shell fully hardens and develops its signature snap.
10. Once stone cold, break apart any nuts that have stuck together and transfer them to an airtight container. While you're waiting for these to cool, you might find yourself dreaming up other ways to use this flavor profile. These pecans are actually the perfect crunchy element to crumble over [Maple Pecan Shortbread Cookies](https://tastyfeeds.com/recipes/maple-pecan-shortbread-cookies/) if you want to double down on that autumnal vibe for a dessert platter.