A handful of these Maple Syrup Candied Pecans might just be your new favorite snack. Thanks to one Nellie’s Free Range egg white, they get a light, crisp coating that adds a protein boost without the heaviness of traditional candy coatings. Whip them up in minutes with simple pantry staples, then let the oven do the rest. Once cooled, these golden, crunchy clusters are endlessly versatile; sprinkle them over yogurt, salads, oatmeal, or keep them on standby for a sweet pick-me-up that feels just as good as it tastes.

Instructions 

1. Preheat oven to 275°F and line a large rimmed baking sheet with parchment paper.
2. Whisk egg white until frothy (approx. 1 minute)
3. Add all remaining ingredients except pecans and stir until well combined.
4. Add pecans and toss to coat evenly.
5. Pour pecans onto the prepared baking sheets spreading evenly in one layer. Bake in the preheated oven for 25-30 minutes, stirring twice (once at 15 minutes and once at 20 minutes) to ensure an even bake.
6. Remove from the oven when it's smelling toasty and nutty and when darker spots are just beginning to form on the nuts. Do not overbake!
7. Allow to cool to room temperature. Coating will harden and pecans will become more crispy as they cool. 
   
8. Store in an air tight container at room temperature for 2 weeks or up to 4 weeks in the refrigerator.