Easy Cinnamon Sugar Pecans
I first made these cinnamon sugar pecans on a rainy afternoon when I wanted something warm, crunchy, and impossibly simple to nibble on. They’re candied nuts with a thin, crackly cinnamon-sugar shell — perfect for snack bowls, holiday tins, or tossed over salads and oatmeal. This recipe is quick, forgiving, and keeps well, so once you try it you’ll find a dozen ways to use a batch (and yes, they’re dangerously easy to finish in one sitting). If you like bite-sized cinnamon treats, you might also enjoy these 3-ingredient cinnamon sugar donut holes for another sweet, spiced snack.
Why you’ll love this dish
These Easy Cinnamon Sugar Pecans are crowd-pleasers for good reasons: they’re fast, use pantry staples, and offer a nostalgic sweet-spicy crunch. Make them for holiday gifts, to top yogurt or ice cream, or as a portable snack for movie night. Because the coating is made with an egg white, it crisps up thinly instead of becoming cloying — you get that perfect snap with every bite.
“Crunchy, lightly spiced, and addictive — I gave tins to neighbors and couldn’t stop sampling them.” — a quick kitchen test review
How this recipe comes together
Before you get hands-on, here’s the simple flow so you know what to expect:
- Whisk a frothy egg-white mix to help the sugar stick.
- Toss nuts in the egg-white mixture until evenly coated.
- Shake the wet nuts with a cinnamon-sugar mix inside a bag to coat them uniformly.
- Bake low and slow at 250°F for one hour, stirring every 15 minutes so the sugar sets without burning. This low oven time is the secret to crunchy, evenly candied nuts.
Gather these items
Key ingredients you’ll need:
- 1 pound pecans (or almonds, or a mix)
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 egg white
- 1/2 teaspoon salt
- 2 teaspoons water
Notes: Use raw nuts for best texture. If you want a slightly deeper flavor, substitute half the granulated sugar with light brown sugar, or add a pinch of cayenne for heat. If you’re wondering about a donut-y pairing, these pecans would be lovely alongside baked cinnamon sugar donuts at brunch.
Step-by-step instructions
- Preheat your oven to 250°F. Line a baking sheet with parchment paper or non-stick foil so the nuts won’t stick.
- In a large zip-top bag, mix the sugar, ground cinnamon, and salt. Seal and set aside.
- In a large bowl, whisk the egg white, vanilla extract, and water with a fork until frothy but not stiff. A little foam is enough to help the sugar adhere.
- Add the pecans (or almonds) to the egg-white mixture. Stir or toss until every nut is lightly coated.
- Pour the coated nuts into the prepared zip-top bag. Seal and shake vigorously until all nuts are evenly coated with the cinnamon-sugar.
- Spread the nuts in a single layer on the prepared baking sheet. Make sure they aren’t piled; space helps even baking.
- Bake for 1 hour at 250°F, stirring the nuts every 15 minutes to rotate and prevent hot spots. The sugar will dry and form that classic crunchy shell.
- Remove from the oven and let cool on the tray — they’ll crisp more as they cool. Try not to eat them all in one sitting!
Serving suggestions
- Best ways to enjoy it: Serve in a bowl for nibbling, or tuck into small cellophane bags as gifts.
- Pairings: Toss a handful over mixed greens with crumbled goat cheese and sliced pears for a quick salad. They’re also divine on vanilla ice cream or stirred into morning oatmeal for texture and warmth.
- Plating idea: For a dessert board, place the pecans in a small dish surrounded by dried fruit, dark chocolate squares, and sliced apples.
Storage and reheating tips
- Room temperature: Store cooled pecans in an airtight container at room temperature for up to 2 weeks. Keep them away from heat and humidity to preserve crunch.
- Freeze: For longer storage, freeze in a sealed freezer-safe bag for up to 3 months — thaw at room temperature before serving.
- Refreshing crunch: If they lose a little crispness, return them to a 300°F oven for 5–7 minutes to recrisp (watch closely so sugar doesn’t scorch).
- Safety: Because this recipe uses a cooked egg white that’s baked, it’s generally safe, but avoid if you have egg allergies or strict raw-egg concerns — see FAQ for vegan swaps.
Pro chef tips
- Stir every 15 minutes: That rotation is essential. Small ovens can have hot spots; stirring prevents burning and keeps coating even.
- Use a large bag: A roomy zip-top bag gives the sugar plenty of space to coat each nut instead of clumping.
- Dry nuts = best adhesion: If your nuts are oily (some packaged nuts are roasted and salted), blot them with a paper towel first so the egg white sticks better.
- Toast first for depth: For a nuttier flavor, toast the raw nuts briefly (5–7 minutes at 350°F) before coating. But don’t overdo it — you’ll still bake them for an hour.
- Looking for smaller portions or party favors? Try scaling down and baking on multiple sheets if needed, or see ideas that pair well with mini cinnamon sugar donuts for event menus.
Creative twists
- Spiced orange: Add 1 teaspoon orange zest to the sugar for bright citrus notes.
- Maple-cinnamon pecans: Replace 1 tablespoon of water with 1 tablespoon pure maple syrup for a deeper sweetness. Reduce oven time by 5–10 minutes and watch for browning.
- Savory-sweet: Add 1/2 teaspoon smoked paprika and a pinch of black pepper for a savory counterpoint.
- Vegan version: Skip the egg white and use 2 tablespoons aquafaba (chickpea liquid) whipped slightly — it replicates the adhesion and bakes to a fine crust.
- Nut mix: Combine pecans, almonds, and walnuts for a mixed candied nut blend.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 10 minutes. Bake time is 1 hour with stirring every 15 minutes, so plan roughly 1 hour 15 minutes total.
Q: Can I use other nuts, like cashews or walnuts?
A: Yes. Use raw nuts for best results. Cashews bake faster and can brown, so watch them closely during the final 15 minutes.
Q: Is the egg white necessary? Can I make these vegan?
A: The egg white helps the sugar adhere and creates a thin, crisp shell. For a vegan swap, use 2 tablespoons of aquafaba (the liquid from canned chickpeas), lightly whipped — it works surprisingly well.
Q: Will the sugar melt into a glaze or stay crunchy?
A: At this low temperature the sugar dries into a crisp coating rather than becoming a sticky glaze. If oven temps are too high, sugar can melt and caramelize; keep the oven at 250°F for best texture.
Q: Can I make these ahead as gifts?
A: Absolutely. Store in an airtight container and assemble into tins or bags the same day. They hold up well for gifting and travel.
Conclusion
If you want more candied-nut inspiration and variations, the classic take on cinnamon sugar pecans on JoyFoodSunshine’s Cinnamon Sugar Pecans (Candied Pecans) is a helpful reference. For another old-fashioned approach and flavor ideas, see the recipe for Old-Fashioned Cinnamon Sugar Roasted Pecans (Easy!).
Cinnamon Sugar Pecans
Ingredients
Method
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or non-stick foil.
- In a large zip-top bag, mix the sugar, ground cinnamon, and salt. Seal and set aside.
- In a large bowl, whisk the egg white, vanilla extract, and water until frothy.
- Add the pecans to the egg-white mixture. Stir until every nut is lightly coated.
- Pour the coated nuts into the prepared zip-top bag. Seal and shake vigorously until all nuts are evenly coated with the cinnamon-sugar.
- Spread the nuts in a single layer on the prepared baking sheet. Bake for 1 hour at 250°F, stirring every 15 minutes.
- Remove from the oven and let cool on the tray — they’ll crisp more as they cool.
