Candied pecans are one of those treats that feel just right for any occasion. Sweet, crunchy, and full of warm cinnamon flavor, they’re the kind of snack you can’t stop reaching for. Whether you’re making them to dress up a holiday spread, add to salads, or simply enjoy by the handful, these candied pecans are guaranteed to disappear fast.
I love walking through the mall during the holidays and catching that unmistakable aroma of roasted nuts drifting through the air. It’s one of those scents that instantly feels festive and comforting, but buying a bag from the candied nut stand can get pretty expensive. That’s why I started making candied pecans at home—they’re simple, budget-friendly, and every bit as irresistible as the ones you find at the mall.
The best part is how versatile they are. A batch makes the perfect homemade gift for teachers, neighbors, or friends, and they can easily be packaged in little jars or bags with a ribbon. Beyond gift giving, candied pecans add a sweet crunch to salads, make a decadent topping for ice cream or cinnamon rolls, and are always a hit as a quick snack on their own. While they taste amazing year-round, their warm, spiced flavor truly shines during the holiday season.
If you enjoy nuts, try these Cocoa Dusted Almonds with Cinnamon and Honey. They are also perfect for gift giving.
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Ingredients
- Pecan Halves – Fresh pecan halves work best for even coating, but you can also use pieces if that’s what you have. Walnuts or almonds can be substituted.
- Egg White – Use fresh egg whites or use pasteurized egg whites from a carton if you prefer not to separate an egg.
- Water – Just a splash to loosen the egg white.
- Granulated Sugar – If you want a less sweet version, reduce slightly or use a sugar substitute that bakes well.
- Light Brown Sugar – Light brown sugar has a more subtle flavor than dark brown sugar, but either can be used.
- Ground Cinnamon – Always check your spices for freshness. You can swap with pumpkin pie spice or add nutmeg for variety.
- Salt – Use fine sea salt or kosher salt for best results.
See recipe card for quantities.
How to Make Candied Pecans
- Step 1: In a medium bowl, whisk the egg white and water together until frothy and slightly foamy. It will take about 30 seconds to 1 minute. Add the pecans to the egg white mixture and stir to coat them evenly.
- Step 2: In a separate bowl, combine the granulated sugar, brown sugar, cinnamon, and salt. If using vanilla extract, add it to the pecans directly before coating. Sprinkle the sugar mixture over the coated pecans and mix until all the nuts are well coated and clumpy.
- Step 3: Spread the pecans in an even layer on the prepared baking sheet. Bake for 40–45minutes, stirring every 15 minutes to prevent clumping and ensure even toasting.
- Step 4: Let the pecans cool completely on the baking sheet. They’ll continue to crisp up as they cool. Once cooled, store in an airtight container at room temperature for up to 2 weeks.
Hint: Let the nuts cool to room temperature before serving for maximum crunch.
Variations/ Substitutions
- Swap the nuts – Pecans are classic, but walnuts, almonds, or cashews all work well with this recipe.
- Change the spices – Use pumpkin pie spice, apple pie spice, or a mix of cinnamon and nutmeg for a different flavor profile.
- Add some heat – A pinch of cayenne or chili powder brings a sweet and spicy kick.
- Go savory – Mix in dried rosemary or thyme for a fragrant, herb-infused twist.
- Simplify the sugar – Use all white sugar instead of brown sugar for a lighter, less caramelized flavor.
- Try alternative sweeteners – Maple sugar or coconut sugar can be used in place of granulated sugar for a more natural option.
- Brighten it up – Add orange zest or a splash of orange extract for a citrusy note.
- Make it chocolatey – Stir a little cocoa powder into the sugar mixture for a hint of chocolate flavor.
Equipment
You don’t need much to make candied pecans—just a mixing bowl, a whisk for frothing the egg white, and a sturdy baking sheet lined with parchment paper to prevent sticking. A spatula makes stirring the nuts during baking easy, ensuring they toast evenly and don’t clump together.
Storage
Once cooled, store in an airtight container at room temperature for up to 2 weeks.
Top Tips
- Whisk the egg white and water until frothy so the sugar mixture sticks evenly to the pecans.
- Stir the pecans every 15 minutes while baking to prevent clumping and to ensure even toasting.
- Keep a close eye on the last 10 minutes of baking since nuts can burn quickly.
- Let the pecans cool completely on the baking sheet so they crisp up properly.
- For extra crunch, leave the cooled pecans uncovered for a few hours before storing.
- Store in an airtight container to keep them fresh and crunchy.
- Try flavor variations like cayenne for heat or rosemary for a savory option.
Serving Suggestions:
Candied pecans are delicious straight from the pan, but they really shine when you add them to other dishes. Sprinkle them over salads like this Shaved Brussels Sprouts Salad with Maple Vinaigrette or this Cranberry Pecan Blue Cheese Salad for a sweet crunch.
They’re also perfect for breakfast—toss a handful into Whole Grain Banana Pecan Pancakes or stir them into Overnight Oats for a little extra flavor and texture. And if you’re entertaining, add them to a Christmas Charcuterie Board for a festive touch.
For gift giving, candied pecans are easy to package and always appreciated. Fill mason jars or clear treat bags with a batch, tie them with a ribbon, and add a handwritten tag for a simple but thoughtful homemade gift. They’re perfect for teachers, neighbors, coworkers, or anyone who enjoys a sweet holiday treat.
FAQ
Yes! Candied Pecans keep well in an airtight container at room temperature for up to two weeks, so you can make them in advance for parties or gifts.
If they didn’t bake long enough, the sugar coating may stay tacky. Make sure to bake until the coating looks dry and let them cool completely to crisp up.
Yes, just use a larger baking sheet or two smaller ones so the nuts can spread out in a single layer for even cooking.
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RECIPE
Candied Pecans
Ingredients
- 2 cups pecan halves
- 1 large egg white
- 1 tablespoon water
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract optional
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper. In a medium bowl, whisk the egg white and water together until frothy and slightly foamy. It will take about about 30 seconds to 1 minute. Add the pecans to the egg white mixture and stir to coat them evenly.
- In a separate bowl, combine the granulated sugar, brown sugar, cinnamon,and salt. If using vanilla extract,add it to the pecans directly before coating. Sprinkle the sugar mixture over thecoated pecans and mix until all the nuts are well coated and clumpy.
- Spread the pecans in an even layer on theprepared baking sheet. Bake for 40–45minutes, stirring every 15 minutes to prevent clumping and ensure eventoasting.
- Let the pecans cool completely on the baking sheet. They’ll continue to crisp up as they cool. Let them come to room temperature before serving for maximum crunch. Once cooled, store in an airtight container at room temperature for up to 2 weeks.
Notes
- Watch the last 10 minutes: Ovens vary, and nuts can go from golden to burned quickly. Keep an eye on them during the final stretch.
- Want extra crunch? Let them sit out uncovered for a few hours to dry further before storing.
- No brown sugar? Use all white sugar — they’ll still be delicious, just a bit less caramel-y.
- For spicy nuts, add a pinch of cayenne. For more savory pecans, try some crushed dried rosemary.
Nutrition
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