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Cockroach Candied Pecans
  • 1 tablespoon water
  • 1 egg white
  • 2 teaspoons vanilla extract
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 teaspoon cinnamon
  • 2 cups raw pecan halves
  1. Preheat oven to 250 F. Line a large cookie sheet with parchment paper, preferably with a lip so the pecans don’t slide off.
  2. Whisk together the water, egg white and vanilla extract. Set aside.
  3. In a large container or food bag, combine the brown sugar, white sugar and cinnamon. You want a container large enough you can shake the pecans around in.
  4. Add the pecans to the egg white mixture. Stir the pecans around until evenly coated.
  5. Transfer the pecans to the container with the sugar mixture. Stir or shake until the pecans are evenly coated.
  6. Pour the pecans onto the cookie sheet and distribute them into a single layer.
  7. Bake in the oven at 250F for an hour, stirring every 20 minutes. All the pecans to cool completely before transferring to an airtight container.