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Jennifer Davick Photo by: Jennifer Davick

Sugared Pecans

Although these sugared pecans are sweet enough to eat for dessert, try them as a topping on your favorite cake recipe.

This recipe goes with Praline Bundt Cake

Southern Living DECEMBER 2007

  • Yield: Makes about 5 cups
  • Prep time:10 Minutes
  • Bake:20 Minutes
  • Cool:30 Minutes


  • 1 egg white
  • 4 cups pecan halves (about 1 lb.)
  • 1/3 cup granulated sugar
  • 1/3 cup firmly packed light brown sugar


1. Whisk egg white until foamy; add pecans, and stir until evenly coated.

2. Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.

3. Bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.

Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks.


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Sugared Pecans recipe