Candied Pecans
Candied Pecans are made with pecan halves, egg white, cinnamon, and brown sugar; air fry at 300°F for 10 minutes until crunchy with a sweet candy shell.
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Method
- 1
Toss pecans with egg white and vanilla until evenly coated.
- 2
Mix sugar, brown sugar, cinnamon, salt, and cayenne. Add to pecans and toss until fully coated.
- 3
Spread in a single layer on parchment in the basket. Air fry at 300°F for 8-10 minutes, shaking every 3 minutes.
- 4
Transfer to parchment paper immediately — they harden as they cool. Break apart any clusters.
- 5
Store in an airtight container for up to 2 weeks.
Pro tip. Low and slow is key — too hot and the sugar burns before the pecans toast. Shake frequently to prevent clumping. They'll feel soft when hot but harden as they cool.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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