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These candied pecans are crunchy, sweet, a little salty, and full of warm cinnamon flavor. A light coat of whipped egg white helps the cinnamon sugar cling to every nut, and a low, slow bake turns it into a crisp, crackly shell.
You only need about 10 minutes of prep. They make a great snack, a crunchy topping for salads and desserts, and one of the easiest homemade Christmas gifts. Pack them in jars or tins and tie on a ribbon.
Why You’ll Love These Candied Pecans
- Easy: one bowl, one pan, and a few pantry ingredients.
- Crunchy, not sticky: the egg-white coating bakes into a crisp shell.
- Great for gifting: they keep for about 2 weeks at room temperature.
- So versatile: eat them by the handful or toss them on salads, oatmeal, and ice cream.
Ingredients Overview
- Pecan halves: use raw, unsalted halves for the most even coating.
- Egg white and water: whisked until frothy, they help the sugar stick and bake up crisp.
- Sugar: white sugar gives the crispest shell. Swap in some brown sugar for a deeper flavor.
- Cinnamon and salt: the salt balances the sweetness, so don’t skip it.
- Vanilla (optional): adds a little warmth.
Equipment You’ll Need
- A large rimmed sheet pan and parchment paper.
- Mixing bowls and a whisk.
- A silicone spatula for stirring during baking.
- Gift tins or airtight containers for storing.
How to Make Candied Pecans
1. Heat the oven
Heat the oven to 250°F and line a large rimmed sheet pan with parchment paper.
2. Whisk the egg white
In a large bowl, whisk the egg white, water, and vanilla until very frothy. It doesn’t need to form peaks.
3. Coat the pecans
Add the pecans and stir until they’re all glossy. Mix the sugar, cinnamon, and salt, sprinkle it over the nuts, and stir until evenly coated.
4. Bake low and slow
Spread the pecans in a single layer and bake for 1 hour, stirring every 15 minutes with a spatula. The coating will look dry and slightly crackly when they’re done.
5. Cool completely
Let the pecans cool completely on the pan. They’ll feel a little soft when hot but crisp up as they cool. Break apart any clumps.
Ways to Use Candied Pecans
- Toss them on green salads, like the ones in our holiday side dishes roundup.
- Set out a bowl with the Christmas appetizers or on a cheese board.
- Sprinkle them over ice cream, pumpkin pie, or our Christmas desserts.
- Pack them in tins or jars for neighbors and teachers.
Storage and Allergy Notes
- Room temperature: store completely cooled pecans in an airtight container for up to 2 weeks.
- Freezer: freeze for up to 3 months. Let them come to room temperature before opening the container to keep them crisp.
- Allergens: these contain tree nuts and egg. Label gift jars clearly.
- Food safety: the egg white is fully baked during the hour in the oven.
Photos in this post come from fellow food bloggers’ candied pecan recipes. Tap a photo credit to see each version.
Candied Pecans FAQ
Why are my candied pecans sticky?
They likely needed more time in the oven or more time to cool. Bake until the coating looks dry, and let them cool completely before storing.
Can I use other nuts?
Yes. Walnuts and almonds work well with the same method. Smaller nuts may need a little less time, so check them early.
Can I make them less sweet?
You can cut the sugar to about ¾ cup. The coating will be a little thinner but still crunchy.
You might also like: Thanksgiving desserts, easy pumpkin pie, and old-fashioned peanut brittle.
Tools You Need
Candied Pecans
Ingredients
Equipment
Method
- Heat the oven to 250°F and line a large rimmed sheet pan with parchment paper.
- In a large bowl, whisk the egg white, water, and vanilla until very frothy, about 1 minute.
- Add the pecans and stir until every nut is coated.
- In a small bowl, mix the sugar, cinnamon, and salt. Sprinkle it over the pecans and stir until evenly coated.
- Spread the pecans in a single layer on the sheet pan. Bake for 1 hour, stirring every 15 minutes, until the coating is dry and the pecans are fragrant.
- Let the pecans cool completely on the pan. They crisp up as they cool. Break apart any clumps and store airtight.
Notes
- Stirring every 15 minutes keeps the coating even and stops the edges from burning.
- The pecans are baked for a full hour, so the egg white is fully cooked.
- Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
- Contains tree nuts and egg. Label gift jars so friends with allergies know.
