Candied Pecans

Published December 13, 2019. Updated December 19, 2019

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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!

Candied pecans mounded high in a white bowl set over a blue cloth.

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).

Ingredients needed to make candied pecans shown here.

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.

Mixing egg white and vanilla extract with a whisk in a glass bowl.Frothy egg white mixture in glass bowl.

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.

Mixing sugar and cinnamon in a bowl.

  • 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.

Pouring pecans into glass mixing bowl.

  • 5. Toss pecans with sugar mixture: Pour sugar mixture over pecans and toss until evenly coated.

Adding sugar mixture to egg coated nuts.

  • 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.Nuts coated in sugar mixture in mixing bowl. Pecans coated with sugar spread out on a baking sheet.

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.

Possible Variations:

  • 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.

Finished candied pecans on a parchment paper lined baking sheet.

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Candied pecans mounded high in a white bowl set over a blue cloth.
4.98 from 46 votes

Candied Pecans

These are one of my favorite treats ever! These deliciously sweet, cinnamon spiced and perfectly crunchy pecans are so easy to make and they only require a few basic ingredients. They're great for parties and gifts because everyone always loves them!
Servings: 16 Servings
Prep10 minutes
Cook1 hour
Ready in: 1 hour 10 minutes

Ingredients

Instructions

  • 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.

Notes

  • 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
Nutrition Facts
Candied Pecans
Amount Per Serving
Calories 240 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 1g6%
Sodium 75mg3%
Potassium 119mg3%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 13g14%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 0.3mg0%
Calcium 21mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Recipe first shared Novemeber 2013. Photos and text updated December 2019.

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172 Comments

  • Jan

    I used your recipe last year for candied pecans and will be making more today! Everybody loved them! Will be an annual Christmas tradition now! Thank you for sharing!

  • Sandra D

    These pecans are excellent. I make them every year for the holidays and could eat them all day long. Your methods truly is the best way to make the sugar mixture stick. A winning recipe for sure!

  • Lee R Bob

    Fantastic recipe I just love it. I made four pounds for the xmas holiday. Thank you for sharing.

  • Wade Marbach

    I love these so much.They are like the ones I used to like as a kid.Now I have to share the recipe with my Mom who also loves them.Thank you for sharing the the recipe.

  • Judy Baker

    Do you pour the sugar over the pecans hole they are in the egg mixture?

  • Joan steel

    These are delicious and very easy to make. Big hit at the party. TIP – change to a fresh sheet of parchment paper half way through baking for better separation of nuts.

  • Shadra

    Made these at a Friendsgiving Last night for college students and they loved them! I put them mini cupcake liners so the could last—kinda worked, but people were continuing to go back for more lol. Mostly international students attended and many are vegetarian (egg, so vegans didn’t partake) so this was great. Really good dessert/snack with almost universally recognized ingredients. My colleagues loved them too and I’ll definitely be making some for the holidays ? Thank you for sharing the recipe!!

  • Carol Smith

    This recipe should have called for meringue – beat the egg whites til meringue consistency – this way it will stick to the pecans. Gladly I was home with my husband when he tried to make these. He was trying to hand whip the egg white. Beat the egg whites with an electric beater until STIFF. Gladly I know how to cook.

    • Jaclyn

      Jaclyn Bell

      It’s funny you mention this, I recently made these again two weeks ago to update photos soon and I did do a side by side test of whipping egg whites to meringue (by hand) and just mixing to slightly frothy and the frothy won with all taste testers but they did have a delicious delicate texture and nice white exterior :). These are just candied pecans not meringue pecans. Sure a little bit of the coating slides off but most of it should stick to the nuts without whipping to a thick consistency.

      • Ruth

        ‘Meringue’ the egg whites? Lololol. So not necessary and I agree that it would be better NOT to. Every time I make these I look up the recipe. Not one calls for meringue egg whites. I have never had a problem; frothy egg whites stick every time and in my opinion, gives extra crunch. I won’t even waste the ingredients to give meringue method a try. Husband: next time make these when your wife isn’t home.