Cinnamon Sugar Candied Pecans

Crunchy pecans coated in a light egg white and cinnamon sugar crust, slow-baked until golden. Great for snacking, salads and holiday gifts.

Print Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Holiday Treats, Snack

Cuisine American

Servings 16 servings (1/4 cup)

Calories 240 kcal

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

Make ahead: Make up to 2 weeks ahead.
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.

Keyword candied pecans, christmas pecans, cinnamon sugar pecans, holiday snack