This easy candied pecans recipe teaches you how to make a crunchy, sweet batch using simple ingredients. They’re perfect for holiday gifts or as a nutty crunch in salads, desserts, and breakfast dishes.
When snack cravings hit, we often reach for nuts, fruit, or chocolate. Candied pecans combine the best of sweet and crunchy: pecans’ naturally buttery, slightly caramel flavor pairs beautifully with a cinnamon-sugar coating. A few nuts are all you need to curb a sweet tooth.
This recipe uses egg whites, sugar, and a few seasonings to create a glossy coating that bakes into a crisp shell. After tossing the pecans in the mixture and slow-roasting them, you’ll have a crunchy, sweet snack in about an hour.
Use these candied pecans to top salads, garnish desserts, snack from the jar, or package them as a homemade holiday gift.
Why You’ll Love This Recipe
- Made with just a few pantry-friendly ingredients.
- Only 10 minutes of hands-on prep before baking.
- Beautiful and thoughtful edible gift when packaged for the holidays.
- Versatile: snack on them, add to salads, or use as a dessert topping.
- Great on breakfast dishes like oatmeal, pancakes, or waffles.
- Naturally gluten-free.
Ingredients You’ll Need
- Pecan halves – Choose halves for the best texture and presentation.
- Sugar – Gives the pecans their sweet, candy-like coating. Coconut sugar can be used for a paleo-friendly option; light brown sugar will change the flavor slightly.
- Ground cinnamon – Adds warm spice that complements pecans.
- Salt – Balances and enhances the sweetness.
- Egg whites – Help the sugar adhere and form a crisp coating when baked.
- Water – Thins the egg-white mixture so the coating spreads evenly.
- Vanilla extract – Adds a subtle, pleasant aroma and flavor.
How To Make Candied Pecans
- Prepare for baking: Preheat the oven to 250°F. Line a large baking sheet with parchment paper and set aside.
- Mix the dry ingredients: In a medium bowl, whisk together the sugar, cinnamon, and salt until evenly combined.
- Assemble the coating: In a large bowl, whisk the egg whites, water, and vanilla until smooth. Add the pecans and toss to coat them evenly. Pour the cinnamon-sugar over the pecans and stir until all nuts are well coated.
- Bake the pecans: Spread the coated pecans in a single layer on the prepared baking sheet. Bake for one hour, stirring every 15 minutes so they roast evenly. Remove from the oven and cool completely before serving or storing.
Store candied pecans in an airtight container for up to 2 weeks.
Expert Tips
- Use pecan halves: Halves look and taste better than pieces. Choose nuts that smell fresh, not musty or dried out.
- Cool completely: Let pecans cool fully on the baking sheet before storing so the coating hardens and no moisture accumulates.
- Don’t overmix the egg whites: Stir just until combined to avoid incorporating excess air, which can create bubbles in the coating.
- Spread evenly: Arrange pecans in a single, even layer so they roast and crisp uniformly.
Variations
- Spicy: Add a pinch of cayenne to the dry mix for a sweet-heat snack that pairs well with savory dishes.
- Mixed nuts: Combine pecans with walnut halves or other nuts for a candied nut assortment.
- Paleo option: Swap white sugar for coconut sugar.
- Fall flavor: Use pumpkin pie spice in place of cinnamon for a warm autumn twist.
Can candied pecans be frozen? Yes. Once cooked and completely cooled, place the pecans in an airtight container or freezer-safe bag, remove excess air, and freeze for up to four months. Thaw on a sheet pan to keep them separated as they come to room temperature.
Serving Suggestions
Candied pecans are versatile and delicious in many ways. They also make an excellent edible gift.
- Enjoy as a sweet snack straight from the jar.
- Toss into salads for a crunchy, sweet contrast.
- Use as a topping for sweet potato toast, yogurt, or ice cream.
- Substitute them for regular pecans in baking to add sweetness and texture.
- Chop and sprinkle over cakes or pies for an eye-catching garnish.
Did you make these candied pecans? Leave a rating and review to share how they turned out.
Candied Pecans
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Ingredients
- 1 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 egg whites
- 2 tablespoon water
- 1/2 teaspoon vanilla extract
- 1 pound pecan halves
Instructions
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Preheat the oven to 250°F. Line a baking sheet with parchment paper.
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In a medium bowl, combine the sugar, cinnamon, and salt.
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In a large bowl, whisk the egg whites, water, and vanilla. Add pecans and toss to coat. Pour the sugar mixture over the pecans and stir until evenly coated. Spread the pecans on the prepared baking sheet and bake for one hour, stirring every 15 minutes. Remove from the oven and cool to room temperature.
Notes
Storing: Cooked and cooled candied pecans keep well in an airtight container for up to 2 weeks. Refrigeration can extend freshness up to several months.
Freezing: Once fully cooled, place pecans in a sealed freezer-safe bag or container, remove excess air, and freeze for up to 4 months. Thaw spread on a sheet pan.
Nutrition
,
Carbohydrates: 17g
,
Protein: 3g
,
Fat: 20g
,
Sugar: 14g
Nutrition information is an approximation.
Additional Info
More Edible Holiday Gifts
- Instant Pot Apple Butter
- Cookie Dough Truffles
- Royal Iced Sugar Cookies
- Sweet and Salty Popcorn
This post was originally published in December 2013 and updated with new photos and tips in October 2021.