Why You’ll Love This Recipe

Sweet, crunchy, and addictive
Easy to make with simple ingredients
Perfect for holiday gifting
Great for snacking or entertaining
Delicious on salads and desserts
Ready in under an hour
Stores well for weeks
Filled with warm cinnamon flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound pecan halves
1 large egg white
1 tablespoon water
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg (optional)

Directions

Preheat the oven to 300°F (150°C).
Line a large baking sheet with parchment paper.
In a large bowl, whisk the egg white and water until frothy.
Add the pecans and toss until evenly coated.
In a separate bowl, combine the sugar, cinnamon, salt, and nutmeg if using.
Sprinkle the sugar mixture over the pecans and toss until thoroughly coated.
Spread the pecans in a single layer on the prepared baking sheet.
Bake for 35–40 minutes, stirring every 15 minutes.
Remove from the oven and allow the pecans to cool completely on the baking sheet.
Once cooled, break apart any clusters and serve or store.

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 10 minutes

Variations

Maple Candied Pecans: Replace part of the sugar with maple syrup.
Spicy Pecans: Add a pinch of cayenne pepper.
Vanilla Candied Pecans: Add 1 teaspoon vanilla extract to the egg white mixture.
Pumpkin Spice Pecans: Use pumpkin pie spice instead of cinnamon.
Brown Sugar Version: Replace some or all of the granulated sugar with brown sugar.
Salted Caramel Pecans: Sprinkle with flaky sea salt after baking.
Bourbon Pecans: Add a small splash of bourbon to the coating mixture.

Storage/Reheating

Storage

Store candied pecans in an airtight container at room temperature for up to 2 weeks.

Freezing

Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Reheating

If desired, refresh the pecans in a 300°F (150°C) oven for 5 minutes to restore crispness.

FAQs

Why use egg white in candied pecans?

The egg white helps the sugar coating adhere to the pecans and creates a crisp texture.

Can I use other nuts?

Yes. Walnuts, almonds, cashews, and mixed nuts work well with this method.

How do I know when the pecans are done?

They should appear dry, lightly toasted, and fragrant. They will continue to crisp as they cool.

Can I make them less sweet?

Yes. Reduce the sugar slightly while maintaining enough to coat the nuts evenly.

Why are my candied pecans sticky?

They may need additional baking time or more cooling time to fully set.

Can I make these without cinnamon?

Absolutely. Simply omit the cinnamon or replace it with another spice.

Are candied pecans good for gifting?

Yes. They make excellent homemade gifts during the holidays and special occasions.

What can I use candied pecans for?

They are delicious in salads, on oatmeal, yogurt, ice cream, cheesecakes, and charcuterie boards.

Can I use chopped pecans?

Yes, but pecan halves provide the most attractive presentation and texture.

How long do candied pecans stay fresh?

When stored properly in an airtight container, they remain fresh for up to 2 weeks.

Conclusion

Candied Pecans are a simple yet impressive treat that combines crunchy pecans with a sweet cinnamon-sugar coating for the perfect balance of flavor and texture. Whether served as a snack, added to salads and desserts, or packaged as a homemade gift, these irresistible pecans are always a hit. Easy to prepare and wonderfully versatile, they’re a recipe worth making again and again.

Candied Pecans

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Candied Pecans are sweet, crunchy pecans coated in a cinnamon-sugar glaze and baked until crisp. They make a perfect snack, holiday gift, or topping for salads, desserts, and breakfast dishes.

Author: Laura
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 pound pecan halves
1 large egg white
1 tablespoon water
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)

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Instructions

Preheat the oven to 300°F (150°C).
Line a large baking sheet with parchment paper.
In a large bowl, whisk the egg white and water until frothy.
Add the pecans and toss until evenly coated.
In a separate bowl, combine the sugar, cinnamon, salt, and nutmeg if using.
Sprinkle the sugar mixture over the pecans and toss until thoroughly coated.
Spread the pecans in a single layer on the prepared baking sheet.
Bake for 35–40 minutes, stirring every 15 minutes.
Remove from the oven and allow the pecans to cool completely on the baking sheet.
Once cooled, break apart any clusters and serve or store.

Notes

Stirring during baking helps ensure even coating and prevents clumping.
The pecans will continue to crisp as they cool.
Add a pinch of cayenne pepper for a sweet-spicy variation.
Store in an airtight container at room temperature for up to 2 weeks.
Use as a topping for salads, oatmeal, yogurt, or ice cream.
Pecan halves provide the best texture and presentation.

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 12 g
Sodium: 110 mg
Fat: 24 g
Saturated Fat: 2 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg