Easy Candied Pecans

I remember the first time I made these candied pecans—my kitchen smelled like cinnamon and caramel, and a jar disappeared from the counter in a single afternoon. These are crisp, lightly spiced pecan halves coated in a thin, crunchy sugar shell. They’re quick to pull together, versatile enough for salads, desserts, or snacks, and perfect for gift jars during the holidays. If you like spiced nuts with a clean, simple glaze, this recipe is exactly that—no fuss, just dependable crunch and sweet warmth. If you enjoy experimenting, try a boozy twist like the Crockpot Fireball Whisky Candied Pecans for parties.

Why you’ll love this dish

These candied pecans strike the balance between sweet and spiced without being cloying. A few reasons to make them:

• Quick hands-on time: most work is whisking and tossing; the oven does the rest.
• Budget-friendly: basic pantry ingredients yield an impressive snack.
• Multi-purpose: use them for salads, yogurt bowls, gift jars, or cocktail garnishes.
• Kid-approved: kids love the crunch and sweet coating, and they’re safe to help whisk (adult supervision for the oven).

“One batch made my salad go from good to unforgettable—sweet, crunchy, and perfectly spiced.” — a satisfied taster

The cooking process explained

Before you gather ingredients, here’s the simple workflow so you know what to expect:

1. Whisk an egg white with vanilla until frothy to help the sugar cling.
2. Toss pecan halves in the froth, then coat with the cinnamon-sugar-salt mix.
3. Spread the pecans in a single layer on a lined baking sheet.
4. Bake low and slow (250°F / 120°C), stirring every 15 minutes until dry and crisp—about 45 minutes total.
5. Cool completely to let the coating harden, then store or chop for toppings.

This method dries the sugar onto the nuts rather than caramelizing aggressively, which gives a delicate crunchy shell and prevents burnt sugar.

What you’ll need

• 1 egg white
• 3 tablespoons granulated sugar (see notes for swaps)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon coarse kosher salt
• 1 teaspoon pure vanilla extract
• 1 cup pecan halves (Note 1 — see substitutions below)

Notes/Substitutions:

• Use light brown sugar for a deeper, molasses-y flavor, or coconut sugar for a less refined option.
• If you need a vegan alternative, aquafaba (the liquid from a can of chickpeas) whisked until frothy can stand in for the egg white—results are slightly different but still tasty.

Directions to follow

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, stir together the granulated sugar, ground cinnamon, and kosher salt. Set aside.
3. In a separate bowl, whisk the egg white and vanilla extract until frothy and slightly billowy, about 3–4 minutes. It should form bubbles and look aerated.
4. Add the pecan halves to the frothed egg white and toss to coat evenly.
5. Use a slotted spoon to lift the nuts from the egg-white mixture, letting excess drip back into the bowl. Toss the wet-coated pecans in the sugar-cinnamon-salt mix until evenly coated.
6. Spread the coated pecans into a single layer on the prepared baking sheet. Space them slightly so air circulates.
7. Bake for about 45 minutes, stirring and checking every 15 minutes to prevent hot spots. The nuts should become evenly browned and crisp when done.
8. Let the pecans cool completely on the baking sheet; the coating will harden as they cool. If desired, chop into smaller pieces for topping salads or desserts. Store once cooled.

Best ways to enjoy it

• Toss a handful over mixed greens with goat cheese and a citrus vinaigrette for a restaurant-style salad.
• Sprinkle on vanilla ice cream or warm apple crisp for added texture.
• Package in small jars with a ribbon for homemade gifts.
• Serve with warm biscuits or scones; these candied pecans add a sweet crunch to buttery breads like Buttery Bisquick 7-Up biscuits for brunch.

How to store & freeze

• Room temperature: Once fully cooled, store in an airtight container at room temperature for up to 2 weeks.
• Refrigeration: Not necessary unless your kitchen is very humid; refrigeration can introduce moisture and soften the coating.
• Freezing: For longer storage, freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature—no reheating needed.
• Food safety note: because the recipe uses an egg white, make and store these properly and don’t keep them for extended periods beyond recommended times. If you prefer longer shelf life or plan to gift them far away, use pasteurized egg whites or aquafaba.

Helpful cooking tips

• Whisk the egg white well: the froth helps the sugar adhere and gives an even coating; if it’s not frothy, the sugar can clump.
• Use a slotted spoon: it lets excess egg-white drain so the sugar sticks without pooling.
• Single layer matters: crowding the pan causes steaming and soft spots; use a second sheet if needed.
• Low and slow: 250°F dries the sugar onto the nuts without burning—resist the urge to raise the temperature.
• Stir every 15 minutes: this ensures even browning and prevents spots from overcooking.
• If you want to incorporate these into quick baked goods, try them with an easy biscuit base like Easy 3-Ingredient Self-Rising Flour Biscuits for a simple assembly.

Recipe variations

• Spiced chai: add 1/8 teaspoon cardamom and a pinch of ground cloves.
• Sweet-savory: replace half the sugar with flaky sea salt and add cracked black pepper for a bold snack.
• Maple-glazed: substitute 1 tablespoon maple syrup for 1 tablespoon of the vanilla and reduce oven time slightly; watch for stickier finish.
• Chocolate-dipped: once cooled, dip half of each pecan in melted dark chocolate and let set.
• Nut swap: use walnuts, almonds, or cashews; adjust bake time slightly—almonds brown faster.

FAQ

Q: Do the pecans need to be raw or already roasted?

A: Use raw pecans for best results. Roasted nuts are already drier and can brown too quickly in the oven, increasing the risk of burning.

Q: Can I replace the egg white with something vegan?

A: Yes—whipped aquafaba (chickpea liquid) is the closest swap. Whisk it until frothy and proceed the same way. The texture of the coating is slightly different but still crunchy.

Q: How long does it take total, start to finish?

A: Active hands-on time is about 10 minutes (whisking and tossing). Bake time is ~45 minutes, plus cooling time. Plan for about 1 hour from start to finish.

Q: Can I double the recipe?

A: Yes, but bake on two separate sheets or in batches so the nuts remain in a single layer. Doubling in one crowded pan leads to uneven baking.

Q: My coating became sticky—what went wrong?

A: Sticky coating usually means the nuts weren’t fully dried in the oven or the kitchen was humid. Return them to the oven for a few more minutes at 250°F, stirring frequently, until fully crisp.

Conclusion

If you want another reliable source or a slightly different take on candied pecans, check out this tested Easy Candied Pecans Recipe and this helpful Easy Candied Pecans Recipe – Tastes Better From Scratch for more tips and flavor ideas.

Candied Pecans

Crisp and lightly spiced pecan halves coated in a crunchy cinnamon-sugar shell, perfect for snacks, salads, or desserts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the coating

• 3 tablespoons granulated sugar Can substitute with light brown sugar or coconut sugar.
• 1/4 teaspoon ground cinnamon Optional to adjust for more or less spice.
• 1/4 teaspoon coarse kosher salt

For the pecans

• 1 cup pecan halves Use raw pecans for best results.
• 1 large egg white Can substitute with whipped aquafaba for a vegan option.
• 1 teaspoon pure vanilla extract

Method

 

Preparation

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, stir together the granulated sugar, ground cinnamon, and kosher salt. Set aside.
3. In a separate bowl, whisk the egg white and vanilla extract until frothy, about 3–4 minutes.
4. Add the pecan halves to the frothed egg white and toss to coat evenly.
5. Use a slotted spoon to lift the nuts from the egg-white mixture, letting excess drip back into the bowl.
6. Toss the wet-coated pecans in the sugar-cinnamon-salt mix until evenly coated.
7. Spread the coated pecans into a single layer on the prepared baking sheet.

Baking

1. Bake for about 45 minutes, stirring every 15 minutes to prevent hot spots.
2. Let the pecans cool completely on the baking sheet; the coating will harden as they cool.
3. If desired, chop into smaller pieces for topping salads or desserts. Store once cooled.

Notes

Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months. Whisk the egg white well for best results, and ensure even spacing on the baking sheet to prevent steaming.