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I know, I’m only on day two and already straying from the “cookies” theme for the 25 Days of Cookies, but these candied pecans are so good that you’ll probably want to make them several times over the next three weeks anyway, especially if you’re having guests over and are looking for some light snacks.

These are really easy to make and the hardest part is, as always, the waiting. But they’re worth it!

Also, I’ve added a very handy “Print this recipe” to the end of each recipe, making it easy for you to print out the ones you’d like to try.

Candied Pecans

1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250°. Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated (putting the nuts and sugar mixture in a zip-top bag makes the process easier). Spread the nuts out on the prepared baking sheet. Bake at 250° for 1 hour. Stir every 15 minutes.

These white chocolate chip cranberry pecan cookies are a good alternative to regular chocolate chip cookies, and they work especially well for the upcoming holiday gift-giving (if they last that long!). The white chocolate and red craisins also work well for a Valentine’s Day treat.

White Chocolate Chip Cranberry Pecan Cookies

3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 cup unsalted butter
1 cup brown sugar
3/4 cup sugar
2 eggs
1 tablespoons vanilla
1 cup dried cranberries (Craisins)
1 1/2 cups white chocolate chips
1 cup pecans, chopped

Preheat oven to 350 degrees and line baking sheets with parchment paper. Cream butter and sugars until fluffy. Beat in the eggs and vanilla.

In a separate bowl, combine the flour, baking soda, and salt. Slowly add the flour mixture to the cream mixture and stir until almost incorporated. Add the Craisins, white chocolate, and pecans. Mix until everything is just together.

Roll into heaping spoonfuls and bake at 350 degrees. Bake for 11-15 minutes.