Orange Creamsicle Candied Pecans

These are a year-round favorite in our house. We've made several variations and still come back to this one as our all-time favorite. Hand-shelled pecans from Grandma's tree, with a vanilla-orange sugar coating that gets its depth from cinnamon, pepper, rosemary, and a bit of Kahlua® and Grand Marnier®.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 403 Calories

Ingredients

• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 1 teaspoon orange extract
• 1 teaspoon water
• ½ teaspoon ground black pepper
• 2 large egg whites
• 1 teaspoon finely chopped fresh rosemary
• 1 ½ teaspoons orange-flavored liqueur (such as Grand Marnier®)
• 1 ½ teaspoons coffee-flavored liqueur (such as Kahlua®)
• 1 tangerine, finely zested
• 1 pound shelled pecan halves

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.

Step 2

Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.

Step 3

Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.

Step 4

Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.