In Partnership with the Southern Weekend

My Pointe Coupee Special – Candied Pecans

Over the Christmas holiday my wife and I visited family all over South Louisiana.  One of our stops was in Pointe Coupee Parish, in my mother’s hometown of Morganza.  There we have family who farms everything from crawfish to sugarcane…it’s very nice to have fresh Louisiana seafood, produce and crops easily at your fingertips.

So my aunt and uncle gifted my mother a whole lot of “fresh from the cane field and processing facility” raw sugar, it was at least 15 lbs of sugar.  She gave us some of it to use and that brings me to this simple recipe, which I am titling the Pointe Coupee Special.

I bought a pound of Bergeron’s Pecan Halves from my local grocery store.  I don’t remember the exact amount but it was under $15.  This is the first part of Pointe Coupee special because Bergeron’s originated in 1910 in New Roads, LA as a general store and now they have quite the pecan operation.


So sugar and pecans both from the same area. Check!  Here are the other ingredients you will need… 1 teaspoon ground cinnamon, 1 teaspoon of salt, a sprinkle of cayenne (optional), 1 egg white, 1 tablespoon water, 1 cup of the sugar and the 1 pound of pecan halves

I laid out two bowls, a gallon ziploc bag and a baking sheet covered with aluminum foil.  I preheated the oven to 250 degrees.

Next step is to mix the 1 cup sugar, 1 teaspoon ground cinnamon and 1 teaspoon salt together into one bowl and in the other bowl whisk together the egg white and 1 tablespoon water.

Next add the pecans to the egg and water mixture, toss them around to get them fully coated. Then I poured the sugar mixture into the gallon ziploc, and added the “wet” pecans.

Close the ziploc bag and start shaking to mix the pecans and the sugar together.

Pour the pecan mixture onto the baking sheet, sprinkle with a touch of cayenne (optional) and place into the oven.  You want these to cook until they are evenly brown, that will require you to stir the pecans every so often.  It’s shouldn’t take more than an hour to finish this sweet snack off.

You can eat them right out of the oven but I let them cool and harden overnight.  My wife and I are still snacking on these!



1 cup raw sugar (white sugar will work)

1 teaspoon ground cinnamon

1 teaspoon salt

Cayenne Pepper (optional)

1 egg white

1 tablespoon water

1 pound Bergeron’s pecan halves (or your favorite pecans)

Oven set at 250 degrees

Bake for about an hour, turning every 10 minutes