Go Back
+ servings

Candied Pecans with Blue Bell Ice Cream

Candied pecans are a simple and easy way to serve shelled pecans and go great with a couple of scoops of home-style ice cream.
5 from 4 votes
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 4 cups


  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 tsp. ground cinnamon
  • 1/8 tsp. cayenne powder
  • 2 tsp. Kosher salt
  • 2 egg whites
  • 1 lb. pecan halves
  • 2 scoops Blue Bell Homemade Vanilla Ice Cream - I never do just two scoops...


  • Preheat your oven to 250°F with the rack in the middle position. Thoroughly mix the sugar, cinnamon, cayenne, and salt together in a bowl.
  • In a separate bowl, whisk the egg whites until they start to become foamy. Thoroughly mix in the pecans until well coated, then add the sugar mixture. Stir again to coat the pecans as fully as possible.
  • Line a large baking sheet with parchment paper, then spread the pecans out as evenly as possible.
  • Place the baking sheet in the oven and cook, stirring halfway though, about 1 hour.
  • Remove and let completely cool. Store in an airtight container at room temperature for up to 2 weeks.


I love salty and sweet together, so there's a little extra salt in this recipe. 
If you want to tame it down a little, try adding 1 1/2 tsp. of kosher salt, rather than 2.
Tried this recipe?Let us know how it was!