Amazing Gluten-Free Candied Pecans And Almonds Recipe

Welcome to week 7 of our gluten-free holiday dessert recipe share. This is the final week of our gluten-free holiday baking series for 2021 and we thought we’d end with sharing a very versatile sweet and savoury treat. One that could be eaten on their own, or added to complement another dessert or included on a cheese board or gluten-free Charcuterie board. Heck, they would even make a great gift for any occasion. Do we have your interest peaked yet? We hope so because we are talking about our amazing gluten-free candied pecans and almonds recipe (they are dairy free too!).

Tip: You can crush these gluten-free candied pecans and almonds and add them to a filling for a cake or use them to decorate another dessert.

I have filled a Mason jar with these delectable morsels and tied a ribbon around the jar and brought them as a hostess gift and they are always very appreciated. You can also label the jar using a small hanging tag or chalkboard label identifying them as “Amazing Gluten-Free Candied Pecans and Almonds.”

Amazing Gluten-Free Candied Pecans And Almonds Recipe

Ingredients:

• 2 1/2 cups of nuts (I had 2 cups of whole pecans and 1/2 cup of almonds)**
• 1 cup of sugar
• 3 tsp cinnamon
• 3/4 tsp salt
• 1 egg white

** We used pecans and almonds; however, you could use all pecans, all almonds, or any other nut combination you prefer. Most of them can also be enjoy candied.

Directions:

• Take out an egg and bring it to room temperature.
• Preheat oven to 300°.
• Prepare a large rimmed baking sheet by spraying it with non-stick spray. Next, place a piece of parchment paper over top and then spray the parchment paper with non-stick spray. The gluten-free candied pecans and almonds mixture can get very messy and will stick to anything- so you want to make clean-up a breeze.
• In a large pan over low heat on the stovetop lightly toast your nuts. Keep gently stirring nuts using a silicone spatula so they get evenly toasted. You want the nuts to become slightly fragrant and see a little bit of brown. You’re not going for a dark toast, because they are going to be going back into the oven when you candy them.

Tip: Toasting nuts brings out the nut flavour. It is also excellent if you keep your nuts in the freezer (which keeps them fresh), as it gets rid of any extra moisture from the freezer.

• When the nuts are warmed, slightly browned, and fragrant, remove them from the pan and place them into a large bowl to cool.

• Separate the egg, adding the egg white to a separate bowl.
• Beat the one egg white to stiff peaks. You can use a hand or stand mixer so that this goes faster.

Tip: Stiff peaks have been achieved when the eggs whites are glossy and stiff. Also, if you (carefully) turn the bowl over, the whites won’t move.

• In a glass bowl or larger measuring cup, mix together the sugar and cinnamon. Continue mixing until they are completely combined and even in colour.
• Taste and adjust to your liking.
• Add salt to the cinnamon sugar mix, and mix very well again so it is completely combined.
• Taste again and adjust flavours as needed- then set aside. This is when you determine the balance of sweet and salty. So, don’t be afraid to taste and add until you enjoy the balance.
• Pour the stiff egg white over the nuts and mix well making sure the nuts are well coated in the egg. Anything not coated in the egg will not get candied as the sugar won’t stick.

• Next, gradually add the cinnamon sugar to the bowl mixing well so that the nuts are well coated in both the egg and the cinnamon sugar.

Tip: Do not just dump in all the cinnamon sugar because it will pool, clump, and not evenly coat the nuts.

• Pour the coated gluten-free candied pecans and almonds onto the prepared rimmed baking sheet in an even layer and place in the oven.

• Bake the nuts for about 45 minutes, stirring them every 15 minutes until they are crunchy but careful not to burn. Cooking times may change depending on your oven.

Tip: Gently tap the nuts with a silicone spatula as you turn them to break up clusters without knocking the coating off the nuts. Having some small clusters is ok (if you like) but larger clumps make it hard to jar for gifting.

• Once the nuts are dried out and crunchy, remove them from the oven and allow them to cool completely.
• Place the nuts in an air-tight container (Tupperware or mason jars) and store them at room temperature for a week.

We hope you enjoy our gluten-free candied pecans and almonds as much as we do. They really are so versatile – the sky is the limit with this addictive sweet and savoury treat. Be sure to check out our entire gluten-free holiday dessert series by clicking or tapping on the image below.

Enjoy!

Amazing Gluten-Free Candied Pecans And Almonds Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 1/2 cups of nuts (I had 2 cups of whole pecans and 1/2 cup of almonds) We used pecans and almonds; however, you could use all pecans, all almonds, or any other nut combination you prefer.
• 1 cup of sugar
• 3 tsp cinnamon
• 3/4 tsp salt
• 1 egg white

INSTRUCTIONS/NOTES/TIPS

• Take out an egg and bring it to room temperature.
• Preheat oven to 300°.
• Prepare a large rimmed baking sheet by spraying it with non-stick spray. Next, place a piece of parchment paper over top and then spray the parchment paper with non-stick spray. The gluten-free candied pecans and almonds mixture can get very messy and will stick to anything- so you want to make clean-up a breeze.
• In a large pan over low heat on the stovetop lightly toast your nuts. Keep gently stirring nuts using a silicone spatula so they get evenly toasted. You want the nuts to become slightly fragrant and see a little bit of brown. You’re not going for a dark toast, because they are going to be going back into the oven when you candy them.
• Tip: Toasting nuts brings out the nut flavour. It is also excellent if you keep your nuts in the freezer (which keeps them fresh), as it gets rid of any extra moisture from the freezer.

• When the nuts are warmed, slightly browned, and fragrant, remove them from the pan and place them into a large bowl to cool.

• Separate the egg, adding the egg white to a separate bowl.
• Beat the one egg white to stiff peaks. You can use a hand or stand mixer so that this goes faster. Stiff peaks have been achieved when the egg whites are glossy and stiff. Also, if you (carefully) turn the bowl over, the whites won’t move.
• In a glass bowl or larger measuring cup mix together the sugar and cinnamon. Continue mixing until they are completely combined and even in colour.
• Taste and adjust to your liking.
• Add salt to the cinnamon sugar mix, and mix very well again so it is completely combined.
• Taste again and adjust flavours as needed- then set aside. This is when you determine the balance of sweet and salty. So, don't be afraid to taste and add until you enjoy the balance.
• Pour the stiff egg white over the nuts and mix well making sure the nuts are well coated in the egg. Anything not coated in the egg will not get candied as the sugar won't stick.
• Next, gradually add the cinnamon sugar to the bowl mixing well so that the nuts are well coated in both the egg and the cinnamon sugar.
• Tip: Do not just dump in all the cinnamon sugar because it will pool, clump, and not evenly coat the nuts.

• Pour the coated gluten-free candied pecans and almonds onto the prepared rimmed baking sheet in an even layer and place in the oven.

• Bake the nuts for about 45 minutes stirring them every 15 minutes until they are crunchy but be careful not to burn them. Cooking times may change depending on your oven.
• Tip: Gently tap the nuts with a silicone spatula as you turn them to break up clusters without knocking the coating off the nuts. Having some small clusters is ok (if you like) but larger clumps make it hard to jar for gifting.
• Once the nuts are dried out and crunchy, remove them from the oven and allow them to cool completely.
• Place the nuts in an air-tight continuer (Tupperware or mason jars) and store them at room temperature for a week.

NOTES/TIPS

You can crush these gluten-free candied pecans and almonds and add them to a filling for a cake or use them to decorate another dessert. You can also add them to a cheese or Charcuterie board or just eat them on their own.

Did You Try This Recipe or These Tips?

How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

Click/Tap here to continue the gluten-free conversation with over 67k other gluten-free foodees in our Gluten-Free Foodee Facebook Group. Join us now!