These Candied Pecans are one of my favorite treats ever! They’re deliciously sweet, cinnamon spiced and perfectly crunchy coated pecans that are so easy to make and only require a few basic ingredients.
They’re great for parties and gifts because everyone always loves them, and of course they make the best midday snack!
Easy Candied Pecans Recipe
Lets just start out by saying these Candied Pecans are dangerous! Who knew such simple ingredients could make something so tempting and addictive?
I started making the cinnamon sugar almonds like 10 years ago and I hadn’t even tried any other nut until today. Because I was out of almonds :).
And guess what? 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 basically guarantee if you take these to a party they will be gone in no time. They’re cinnamon caramel flavor coating is insanely delicious. And you’re going to love how quick the prep is.
No candy thermometer required and tending to a hot bubbling syrup, instead here we just coat with a simple mixture and oven bake them for an hour.
Short list of ingredients, simple yet incredible flavor, easy prep – we could all use more recipes like this during the holidays, right? Just try not to eat half the batch before you get around to gifting them (I really have a hard time with that one).
What Ingredients are Needed for Candied Pecans?
I love that this recipe calls for basic pantry staples you likely already have on hand! You’ll need:
- Pecan halves – stick with the whole pecan pieces not chopped.
- Egg white – this acts as the glue and helps the sugar stick to the nuts.
- Vanilla – this flavor pairs perfectly with the pecans. Use real vanilla for best flavor.
- White sugar – no brown sugar needed here. The white sugar caramelizes in the oven.
- Cinnamon – if you’d like you can add some extra cinnamon if you want a stronger cinnamon flavor.
- Salt – regular table salt or fine sea salt work great here.
How to Make the Best Candied Pecans:
- 1. Preheat oven, prepare baking sheet: Preheat oven to 250 degrees. Line an 18 by 13-inch baking sheet with parchment paper.
- 2. Whisk wet ingredients: In a large mixing bowl, vigorously whisk egg white with water and vanilla until very frothy.
- 3. Whisk dry ingredients: In a separate small mixing bowl, whisk together sugar, cinnamon and salt.
- 4. Toss pecans with wet ingredients: Add pecans to egg white mixture and toss until evenly coated.
- 5. Toss pecans with sugar mixture: Pour sugar mixture over pecans and toss until evenly coated.
- 6. Spread coated nuts onto baking sheet: Pour coated pecans over a parchment paper lined baking sheet and spread into an even layer.
- 7. Bake until crisp: Bake in preheated oven 1 hour, stirring every 15 minutes. Let cool.
How Long do They Keep?
Store at room temperature 1 week.
Can I Freeze Them?
Yes! I have some in the freezer now and I actually eat them straight from the freezer. They should freeze well in an airtight container about 2 – 3 months.
- Almonds also work well in place of pecans.
- Try with other spices like pumpkin pie spice or chai spice.
- Add extra sea salt if you like them sweet and salty.
- Try adding in some coconut extract then mix in some shredded coconut.
- Add a little orange zest.
More Pecan Recipes You’ll Love!
- Butter Pecan Cake
- Brown Sugar Pecan Cookies
- Chocolate Dipped Toffee Pecan Shortbread Cookies
- Pecan Pie or Pecan Pie Bars
- Pretzel Turtles (3 Ingredients)
Follow Cooking Classy
- 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
- Preheat oven to 250 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper.
- 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 sugar mixture over pecans and toss until evenly coated.
- Pour coated pecans onto prepared 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.
- Nuts can be kept at room temperature for about 1 week, refrigerated for about 2 weeks or frozen for several months (they're even delicious straight from the freezer!).
- Recipe source: adapted from allrecipes.com