Cinnamon Sugar Candied Pecans (Easy Oven Recipe)
Candied pecans make the whole house smell like the holidays. They’re crunchy, sweet and coated in a light cinnamon sugar shell. Once you start snacking on them, it’s hard to stop.
This recipe uses a simple egg white coating and a low oven. That gives you a crisp, even crust that doesn’t feel sticky. You need just a few pantry ingredients and about 10 minutes of hands-on time.
Every Christmas I make a double batch. I keep a jar on the counter for guests and pack the rest into little bags as gifts.
Why You’ll Love These Candied Pecans
- Super crunchy. The low oven dries the coating into a crisp shell.
- Simple ingredients. Pecans, egg white, sugar, cinnamon and salt.
- Not sticky. Easy to pack, share and snack on.
- So versatile. Great on salads, oatmeal, ice cream and cheese boards.
- Perfect gift. They keep for up to 2 weeks.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Pecan halves: Use fresh, raw pecans. Walnuts or almonds also work.
- Egg white: It helps the sugar stick and turns into a light, crisp coating.
- Sugar: Granulated sugar gives the crispest shell. Half brown sugar adds a caramel flavor.
- Cinnamon and vanilla: Warm, cozy holiday flavor.
- Salt: Balances the sweetness. Don’t skip it.
How to Make Candied Pecans
- Preheat. Heat the oven to 250°F (120°C) and line a baking sheet with parchment.
- Whisk. Whisk the egg white, water and vanilla until frothy.
- Coat. Stir in the pecans, then add the cinnamon sugar and salt and stir again.
- Bake. Spread in one layer and bake 1 hour, stirring every 15 minutes.
- Cool. Let them cool completely on the pan, then break up any clumps.
My Tips for the Best Candied Pecans
- Only whisk the egg white until frothy. Stiff peaks make a thick, puffy coating.
- Stir every 15 minutes so the pecans bake evenly and don’t stick together.
- They may feel a little soft when hot. They crisp up as they cool.
- Use a large pan so the pecans are in a single layer.
Variations to Try
- Sweet and spicy: Add 1/4 tsp cayenne to the sugar mix.
- Gingerbread: Add ginger, nutmeg and a pinch of cloves.
- Maple: Use maple extract instead of vanilla.
- Mixed nuts: Use half pecans and half walnuts or almonds.
Make-Ahead, Storage and Reheating
- Make ahead: Make them up to 2 weeks ahead.
- Storage: Keep in an airtight jar at room temperature for 2 weeks, or freeze for up to 3 months.
- Re-crisp: If they soften, bake at 250°F (120°C) for 5 to 10 minutes and let cool.
What to Serve With It
Candied pecans are great on their own, on a cheese board, or sprinkled over a holiday salad. They’re especially good on my Christmas Salad With Pomegranate and Feta. You can also chop them over ice cream or sweet potato casserole.
Frequently Asked Questions
Why are my candied pecans sticky? They likely needed more time in the oven or more time to cool. Bake a few minutes longer and let them cool fully.
Can I make candied pecans without egg? Yes. Toss the pecans with 2 tbsp melted butter instead, then the cinnamon sugar. They’ll be a bit less crunchy.
Can I use brown sugar? Yes. Half brown and half white sugar adds a caramel flavor.
Are candied pecans gluten free? Yes, this recipe has no flour. Check your vanilla label if you need to be strict.
One Last Thing
These cinnamon sugar candied pecans are a little jar of holiday joy. If you make them, please leave a comment and a star rating below. And save the recipe to your Christmas gifts board on Pinterest!
Cinnamon Sugar Candied Pecans
Ingredients
- 1 lb pecan halves about 4 cups
- 1 large egg white room temperature
- 1 tbsp water
- 1 tsp vanilla extract
- 1 cup granulated sugar or half white, half brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp salt
Instructions
- Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk the egg white, water and vanilla until frothy, about 30 seconds.
- Add the pecans and stir until every nut is coated.
- In a small bowl, mix the sugar, cinnamon and salt. Pour over the pecans and stir until evenly coated.
- Spread the pecans in a single layer on the baking sheet. Bake for 1 hour, stirring every 15 minutes.
- Let cool completely on the pan. They will get crunchier as they cool. Break apart any clumps.
Notes
Storage: Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Reheat: Not needed. If they soften, bake at 250°F (120°C) for 5 to 10 minutes and cool again.
Variations: Use walnuts or almonds, add a pinch of cayenne for sweet heat, or add 1/4 tsp nutmeg and ginger for a gingerbread flavor.
