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Copycat Bucees Pecans

Copycat Bucees pecans are oven-baked until their cinnamon-sugar coating is dry and crisp. A foamy egg-white mixture helps the pecan halves get evenly coated before baking low and slow.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Cooling 30 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg white large
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 1 lb pecan halves
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 250°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk the egg white, water, and vanilla until foamy.
  4. Add the pecans and toss until coated.
  5. Add the sugar, cinnamon, and salt and toss until evenly covered.
  6. Spread the pecans in a single layer on the prepared baking sheet.
  7. Bake for 60 to 75 minutes, stirring every 15 minutes, until the coating is dry.
  8. Cool the pecans completely on the baking sheet, about 30 minutes, before serving or storing.

Notes

For an egg-free variation, use aquafaba in place of the egg white. Let the pecans cool completely so the coating sets before storing. Keep them airtight in the refrigerator for up to 14 days; they can also be frozen for up to 2 months.