Cinnamon Sugared Pecans {Candied Pecans}

11.06.2013

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Cinnamon Sugared Pecans | Cooking Classy

I know, this totally looks like a Christmas post. Yeah, it basically is BUT you should be making these all year long. Not just during the holidays (plus all you pin crazy people (like myself) I see you pinning Christmas everything already :). So basically I’m posting this recipe so you can start indulging a little early.

These are one of the greatest snacks of all time. I began making the cinnamon sugar almonds like 10 years ago (and have made them at least two times a year since) and I hadn’t even tried any other nut until today. Because I was out of almonds :). I actually like the pecans even better because they have a more delicate and melt-away crunch than the almonds do and they have more cracks and crevices for the sugar mixture to coat. I can nearly guarantee you, if you take these to a party they will be gone in no time. They’re cinnamon caramel-like coating is insanely delicious. And you’re going to love how easy they are to make. Short list of ingredients, simple prep – we need more recipes like this during the holidays. Enjoy!

Cinnamon Sugared Pecans | Cooking Classy

Cinnamon Sugared Pecans | Cooking Classy

I’m becoming obsessed with close up pictures and all the textures. And I’m starting to remember why I bought a macro lens, so I can put food right up in your face :).

Cinnamon Sugared Pecans | Cooking Classy

Cinnamon Sugared Pecans

Cinnamon Sugared Pecans

Ingredients

  • 1 lb pecan halves
  • 1 large egg white
  • 1 Tbsp water
  • 1/2 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt

Directions

  • Preheat oven to 250 degrees. In a large mixing bowl, vigorously whisk egg white with water and vanilla until very frothy. In a separate small mixing bowl, whisk together sugar, cinnamon and salt. Add pecans to egg white mixture and toss until evenly coated. Pour half of the sugar mixture over pecans and toss several times then add remaining sugar mixture and toss until evenly coated. Pour coated pecans over a parchment paper lined baking sheet and spread into an even layer. Bake in preheated oven 1 hour, stirring every 15 minutes. Allow to cool then store in an airtight container.
  • Recipe Source: adapted from allrecipes.com
http://www.cookingclassy.com/2013/11/cinnamon-sugared-pecans/

41 comments

  • Averie @ Averie Cooks: I have a nut recipe almost exactly like this one but I add a little cayenne for a kick with the sweet. Salty, sweet, spicy all in one. Yours are beautiful! Pinned! November 6, 2013 at 11:38pm Reply

    • Jaclyn: Thanks for sharing Averie, you’re always so nice :)! November 7, 2013 at 7:02am Reply

  • Chung-Ah | Damn Delicious: Love this! I just made cinnamon sugar pecans and almonds and they are so addicting! November 7, 2013 at 1:08am Reply

  • Katrina @ Warm Vanilla Sugar: I love throwing these on salads. So delicious! November 7, 2013 at 4:24am Reply

  • Laura @ Lauras Baking Talent: These look great! I’m sure I would love pecans more than almonds :) November 7, 2013 at 4:50am Reply

  • Elisa @ Insalata di Sillabe: Believe me or not I’ve never tried sugared pecans before, even if I’m a true pecans lover and I usually go crazy for all Holiday sweets and baked-goods…I can’t wait to try them out following your recipe, it looks so easy and quick to make them that I now feel ashamed not to have made them before!

    xo, Elisa November 7, 2013 at 5:23am Reply

  • Jessica @ A Kitchen Addiction: I really need to start making these more often than just the holidays! They are so good! November 7, 2013 at 8:53am Reply

  • Natalie @ Tastes Lovely: Pecan’s might be my favorite nut. Even better when they are candied! Can’t wait to try this. And I love the close up picture, the texture is so pretty : ) November 7, 2013 at 10:42am Reply

    • Jaclyn: Thanks Natalie! November 7, 2013 at 10:53am Reply

  • Laura Dembowski: Beautiful! I would not be able to stop eating these! November 7, 2013 at 1:58pm Reply

  • Rhonda: I cannot wait to try these with my grandchildren. Every year they come over to help me. From ages 21 to 10. And I know my son in-laws will love these. I absolutely love your site. November 7, 2013 at 3:25pm Reply

    • Jaclyn: I’m so happy to hear you love my site Rhonda!! Thanks so much for letting me know :)! I hope your family loves them! I’m getting to excited for the holidays and spending time with my family. I hope you and your family have a fabulous time together! November 7, 2013 at 6:59pm Reply

  • Carol York: So delicious Thank you for your efforts to send out all your wonderful recipes and tips November 7, 2013 at 6:16pm Reply

    • Jaclyn: Thank you Carol for such a sweet comment :)! November 7, 2013 at 6:55pm Reply

  • Vickie Langhals: Made the cinnamon sugared pecans last night. Oh my goodness!! They are out of this world. Easy to make. Even better when you can buy pecans on sale. This recipe is a keeper. November 8, 2013 at 12:52pm Reply

    • Jaclyn: So happy to hear you made these Vickie and more importantly that you liked them! Thanks for your comment! November 10, 2013 at 7:58am Reply

  • Becky @ LovetobeintheKitchen: Jaclyn- I love your blog! I am always amazed to see how beautiful your pictures are. The pictures on this post are my favorite. So gorgeous! I can’t wait to try this recipe. Thanks for sharing! November 8, 2013 at 9:19pm Reply

    • Jaclyn: Thanks so much Becky :)! November 10, 2013 at 7:57am Reply

  • Francesca Anatra: This looks delicious! Do you pour the cinnamon mixture over the pecans while they are still in the egg whites? Do you drain them first? I’m not clear on this step. November 9, 2013 at 12:58pm Reply

    • Jaclyn: Yes, you toss the pecans in the egg white mixture then pour over the cinnamon while they are still in that same bowl. November 9, 2013 at 2:59pm Reply

  • Nikki: I would love this, but have a cinnamon allergy in the family. Do you think it will still be good without? November 9, 2013 at 6:10pm Reply

    • Jaclyn: Yes I think they’d still be good. I hope you love them if you do make them! November 10, 2013 at 7:32am Reply

  • Laura: Hi Jaclyn, I stumbled on your site while looking for a potato soup recipe. Oh my! I am so impressed with your dishes, and will be trying many very soon. I would love to make these nuts, but am allergic to pecans and walnuts. So I’m going to use the almonds. Do you use salted or roasted almonds, or just plain? Thanks for your time and wonderful recipes! November 14, 2013 at 3:57pm Reply

    • Jaclyn: I just use plain whole almonds (no salt and no roasted). I hope you love them Laura! November 16, 2013 at 9:17am Reply

  • Sandy Dent: Loved your pictures from the start. It made me want to eat my computer. :) Made them last night and they were super easy and oh so yummy! I think I am addicted. I will definitely be making batches of this and giving them away this Christmas. Thank you for all your no-fail recipes. November 18, 2013 at 10:07am Reply

    • Jaclyn: You’re very welcome Sandy! I’m so glad you liked these! November 19, 2013 at 2:02pm Reply

  • Allison: I am making these right now. It’s not quite 6 am here; I’m sure my family is going to enjoy waking up to the delicious cinnamony smell! Tried your Cinnamon Roll Oatmeal over the weekend and the whole gang LOVED it. I just had to share it on Facebook! Can’t wait to try more of your recipes!! Thanks!! November 25, 2013 at 3:46am Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed the recipes Allison, thanks for letting me know! And thanks for sharing on Facebook! November 28, 2013 at 8:16pm Reply

  • Jessica: I really want to try this recipe but I don’t eat egg. What can I use as a substitute for the egg? December 7, 2013 at 10:24am Reply

  • Angela: Made these for Thanksgiving. Everyone went NUTS!!! I did add a bit of heat with Adobe Powder – just hint and Wow!… December 9, 2013 at 7:47am Reply

    • Jaclyn: I’m so glad everyone enjoyed them Angela! Thanks for leaving a comment! December 15, 2013 at 11:01am Reply

  • Tara n. b.: Made these today and they are STELLAR. My husband can’t keep his hands out of the bowl :) I’m excited to have a go-to holiday snack recipe that goes together so quickly/easily and that’s made mostly with things I already have around. Woot! December 15, 2013 at 7:35pm Reply

    • Jaclyn: I’m so glad you and your husband liked these Tara! December 28, 2013 at 4:50pm Reply

  • Ruth: I made them today and they were easy to make and DELICIUOS! Thank you for sharing this wonderful recipe! January 23, 2014 at 10:23pm Reply

    • Jaclyn: Thanks for leaving a comment Ruth! I’m so happy you thought they were delicious! January 24, 2014 at 11:28pm Reply

  • Georgina: How long would these keep for when stored in an airtight container? Thanks. April 4, 2014 at 3:52pm Reply

    • Jaclyn: I think a week but you could probably freeze them too. April 4, 2014 at 9:42pm Reply

  • Joe: I used this as a jumping off point for honey roasted sunflower seeds. I used about 3/4 of a pound of raw seeds, and replaced 1/4 of the sugar with honey. Probably because of the honey, this took almost twice as long to cook but they came out wonderfully. Thought I’d share, thanks for the recipe. April 5, 2014 at 7:40am Reply

    • Jaclyn: Thanks for the tips Joe! April 6, 2014 at 8:17pm Reply

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