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Learn how to make candied pecans that are perfectly sweet, crunchy, and coated in a delicious cinnamon-sugar crust! This easy oven-baked recipe uses just a handful of ingredients and takes only 10 minutes to prep. Perfect for holiday gifts, snacking, or adding a sweet crunch to salads, these homemade Candied Pecans are seriously addictive!
Why You’ll Love These Candied Pecans
- Genuinely crunchy: baking them low and slow dries the coating into a crisp shell instead of leaving it tacky or chewy.
- Just a handful of ingredients: pecans, two sugars, cinnamon, salt, egg whites, and vanilla are all you need.
- Makes a big batch: two pounds of pecans yields enough for about 25 servings, which makes this great for gifting.
- Endlessly useful: snack on them straight from the jar, toss them on salads, or sprinkle them over oatmeal, yogurt, and ice cream.
Ingredients You’ll Need
How to Make Candied Pecans
- Mix: Combine both sugars, cinnamon, and salt in a bowl.
- In another bowl, whisk the egg whites, vanilla, and water until frothy.
- Coat: Toss the pecans with the egg white mixture, then coat evenly with the cinnamon sugar.
- Bake: Spread in an even layer and bake for 45–60 minutes, stirring every 15 minutes.
- Cool: Let cool completely until the coating becomes crisp.
Whisk the Egg Whites Until Frothy, Not Stiff
You’re not making meringue here. The goal is a loose, foamy mixture that coats the pecans in a thin layer. If the egg whites are whipped too stiff, the coating turns clumpy and uneven, so stop as soon as the mixture looks bubbly and frothy.
Homemade vs. Store-Bought Candied Pecans
Store-bought candied pecans can be pricey, and they’re often stale, overly sweet, or sticky from sitting on the shelf. Making them at home costs less per pound, gives you a much crispier coating, and lets you control the cinnamon and salt, so they taste fresh and balanced. A big batch also makes an easy, thoughtful homemade gift.
Recipe Variations
- Spiced Candied Pecans-Add ¼ teaspoon each of nutmeg and ginger to the sugar mixture for a warmer, pumpkin-spice-style flavor.
- Spicy Candied Pecans-Stir a pinch of cayenne pepper into the cinnamon-sugar mixture for a sweet-and-spicy kick.
- Candied Walnuts or Almonds-Swap the pecans for walnuts or whole almonds, keeping the rest of the recipe the same.
- Maple Candied Pecans-Replace the vanilla with 1 tablespoon of maple extract for a subtle maple flavor.
Ways to Enjoy Candied Pecans
- On Salads-Toss over a fall salad with goat cheese, apples, or pears for a sweet, crunchy topping.
- As Homemade Gifts-Pack into small jars or treat bags tied with ribbon for easy holiday gifts.
- On a Cheese Board-Pair with sharp cheeses, dried fruit, and crackers for an easy appetizer spread.
- On Yogurt or Ice Cream-Sprinkle over oatmeal, yogurt, or vanilla ice cream for extra crunch.
Storage Instructions
- Room temperature: Once completely cooled, store in an airtight container for about 2 weeks.
- Freezer: Freeze in a sealed freezer bag or container for up to 3 months. Let them come to room temperature before serving.
- Gifting tip: Package them in airtight jars or tins so they stay crisp until they’re opened.
Frequently Asked Questions
Sticky pecans usually need more time in the oven, or they haven’t cooled completely yet. Make sure the coating looks dry before taking them out, and let them cool fully on the baking sheet, since they crisp up as they cool.
The egg whites are baked for 45–60 minutes in the oven, which cooks them through as the coating dries. If you have any concerns, you can use pasteurized egg whites in the same amount.
Yes, though halves look nicer and hold up better for gifting. If using smaller pieces, start checking a bit earlier, since they may dry out faster.
Give these crispy cinnamon sugar candied pecans a try, and if they turn out as crunchy and irresistible as ours, come back and leave a star rating below, because it helps other home cooks find this recipe too!
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Crispy Cinnamon Sugar Candied Pecans
Equipment
- Large baking sheet (15 x 21 inches / 38 x 53 cm)
Ingredients
- 1 cups granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon fine sea salt
- 2 large egg whites
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 2 pounds pecan halves, about 8 cups
Instructions
- Preheat to 250°F. Line a large rimmed baking sheet with parchment paper.
- Mix the sugar: Combine granulated sugar, brown sugar, cinnamon, and salt in a large bowl, breaking up any brown sugar lumps.
- Whisk the egg whites: In another large bowl, whisk egg whites, vanilla, and water until frothy but not stiff.
- Coat the pecans: Add the pecans to the egg-white mixture and toss until evenly coated. Sprinkle in the cinnamon-sugar mixture and toss thoroughly.
- Bake: Arrange on the prepared baking sheet, spreading into even layers. Bake for 45–60 minutes, stirring every 15 minutes, until the coating looks dry and the pecans are fragrant.
- Cool: Spread the pecans apart and let cool completely on the baking sheets. The coating will become crisp as they cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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