Easy Cinnamon Sugar Pecans
I grew up with a jar of candied nuts on the holiday table, and these easy cinnamon sugar pecans bring that same warm, crunchy comfort—without any fuss. Lightly sweet, warmly spiced, and dangerously snackable, they’re perfect for gifting, topping salads or yogurt, or munching straight from the cookie sheet. This recipe is quick to pull together, uses pantry staples, and works with pecans or almonds depending on what you have on hand. If you like cinnamon-sugar treats, you may also enjoy the texture contrast in these baked cinnamon sugar donuts.
Why you’ll love this dish
These candied nuts hit three marks: nostalgic flavor, effortless prep, and great shelf life. With just one egg white and a simple cinnamon-sugar coating, you get glossy, evenly coated nuts that stay crisp. They’re budget-friendly (a pound of nuts goes a long way), kid-approved, and versatile — serve them at holiday parties, add them to a brunch spread, or portion them into mason jars for hostess gifts.
“Crunchy, warm cinnamon flavor in every bite — I made a double batch and they were gone by morning.” — a repeat snacker
Step-by-step overview
- Whisk a frothy egg-white wash to help the dry mix cling to the nuts.
- Toss raw pecans (or almonds) in the wash so each piece is lightly coated.
- Seal and shake the nuts with a cinnamon-sugar mixture to cover them evenly.
- Bake low and slow at 250°F for an hour, stirring every 15 minutes, until glossy and crisp. This gentle baking dries the coating without burning the sugar, which gives a crunchy, evenly caramelized finish.
What you’ll need
- 1 pound pecans (and/or almonds)
- 1 cup sugar
- 1 tbsp ground cinnamon
- 2 tsp vanilla extract
- 1 egg white
- 1/2 tsp salt
- 2 tsp water
Notes: Swap almonds for pecans (or use a mix). For less sweetness, reduce sugar to 3/4 cup. If you’re avoiding vanilla, a pinch of nutmeg adds a warm lift.
Step-by-step instructions
- Preheat the oven to 250°F. Line a baking sheet with parchment paper or non-stick foil.
- In a large zip-top bag, combine the sugar, cinnamon, and salt. Seal and set aside.
- In a large bowl, whisk the egg white, vanilla, and water with a fork until frothy and slightly opaque.
- Add the pecans (or almonds) to the egg-white mixture and stir until every nut is lightly coated.
- Pour the coated nuts into the zip-top bag. Seal the bag and shake vigorously until nuts are evenly covered 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 to ensure even color and prevent scorching.
- Remove from oven and let cool completely on the baking sheet — the coating will crisp as the nuts cool. Try not to eat them all in one sitting!
Best ways to enjoy it
- Snack straight from a jar for an afternoon pick-me-up.
- Chop and sprinkle over green salads with goat cheese and dried cranberries for texture and sweetness.
- Use as a topping on vanilla ice cream or Greek yogurt for a crunchy contrast.
- Pack into small cellophane bags with a ribbon for hostess gifts.
- If you like bite-sized treats, consider pairing the nuts with other cinnamon-sugar baked goodies like baked cinnamon sugar mini donuts for a themed breakfast platter.
Storage and reheating tips
Store cooled candied nuts in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed freezer bag for up to 3 months — thaw at room temperature before serving. If they soften over time, re-crisp on a baking sheet at 300°F for 5–8 minutes, watching carefully so the sugar doesn’t burn. Because this recipe uses egg white, keep the finished nuts refrigerated if your kitchen is hot (above 75°F) or if you plan to store them more than a few days.
Helpful cooking tips
- Use raw nuts, not pre-roasted or salted ones, for the best balance; roasted nuts can lead to an overly oily finish.
- Whisk the egg white until just frothy — too stiff and it won’t spread as evenly. If you prefer no egg, try aquafaba (chickpea liquid) as a vegan binder — whisk to froth similarly.
- Shake the bag for full, even coverage; do it in short bursts to avoid crushing the nuts.
- Low and slow baking prevents sugar from burning and yields a crunchy, not brittle, coating.
- Line your baking sheet well — caramelized sugar can stick, and lining makes cleanup much easier.
Creative twists
- Spiced: Add 1/4 tsp ground ginger and a pinch of cloves for a chai-like profile.
- Maple cinnamon: Replace 2 tbsp of the sugar with pure maple syrup before baking for a deeper flavor; reduce oven time slightly and stir more frequently.
- Savory-sweet: Add 1/4 tsp cayenne or smoked paprika for a spicy-sweet snack.
- Nut mix: Use half pecans, half walnuts or hazelnuts for variety.
- Sugar swap: Use coconut sugar for a nuttier caramel note (color will be darker).
- For inspiration on other minimal-ingredient cinnamon treats, check out this easy 3-ingredient cinnamon sugar donut holes.
Common questions
Q: Can I make these ahead for gifting?
A: Yes — these keep well in airtight jars at room temperature for up to 2 weeks, making them ideal for gifts. Freeze for longer storage.
Q: Do I have to use egg white?
A: The egg white helps the sugar stick and gives a glossy finish. For a vegan option, use aquafaba (the liquid from canned chickpeas), whipped lightly to froth.
Q: Will the nuts stay crunchy?
A: Properly cooled and stored in an airtight container, they stay crunchy for about two weeks. If they soften, re-crisp briefly in a 300°F oven for 5–8 minutes.
Q: Can I use salted nuts?
A: You can, but reduce the added salt or omit it to avoid overly salty results.
Q: Why bake at such a low temperature?
A: Low heat dries the coating slowly so the sugar caramelizes without burning; high heat can scorch the cinnamon or create hard, brittle shells.
Conclusion
These easy cinnamon sugar pecans are quick to make, endlessly adaptable, and the kind of snack that disappears fast at parties. For a similar classic candied nut approach with extra tips and photos, see Cinnamon Sugar Pecans (Candied Pecans) – JoyFoodSunshine, and for another old-fashioned take on roasted cinnamon pecans, check out Old-Fashioned Cinnamon Sugar Roasted Pecans (Easy!).
Cinnamon Sugar Pecans
Ingredients
Method
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper or non-stick foil.
- In a large zip-top bag, combine the sugar, cinnamon, and salt. Seal and set aside.
- In a large bowl, whisk the egg white, vanilla extract, and water until frothy and slightly opaque.
- Add the pecans (or almonds) to the egg-white mixture and stir until every nut is lightly coated.
- Pour the coated nuts into the zip-top bag. Seal the bag and shake vigorously until nuts are evenly covered with the cinnamon-sugar mixture.
- Spread the nuts in a single layer on the prepared baking sheet.
- Bake for 1 hour, stirring every 15 minutes to ensure even color and prevent scorching.
- Remove from oven and let cool completely on the baking sheet; the coating will crisp as the nuts cool.
