Learn how to make the best Candied Pecans with this quick and easy recipe. With just 10 minutes of prep and a short bake, you’ll have a sweet, salty, crunchy snack that’s perfect on its own or as a topping for salads and desserts.
Table of contents
- Ingredients
- Instructions
- Variations
- Ways to serve them
- Storage options
- Diet variations
- More recipes with pecans
Candied pecans are a favorite sweet-and-salty snack that’s easy to make at home. This version uses an egg-white coating and a mix of brown and granulated sugar for a crunchy, caramelized exterior. The recipe is economical when you buy pecans in bulk, and makes a wonderful homemade gift during the holidays.
The method is simple: whisk an egg white with a touch of vanilla and water, toss the pecans to coat, then coat them in a cinnamon sugar blend and bake low and slow while stirring occasionally. Below you’ll find ingredient details, step-by-step instructions, helpful variations, serving suggestions, storage tips, and dietary swaps.
Ingredients
- Pecans – use pecan halves for even coating. Walnuts can be substituted if you prefer.
- Granulated sugar – helps create a crisp crunch.
- Brown sugar – light or dark both work; dark brown sugar adds a deeper molasses flavor.
- Ground cinnamon – classic warm spice for candied nuts.
- Salt – table salt or fine sea salt, to balance the sweetness.
- Egg white – binds the sugar to the nuts. See the vegan swap in the diet section.
- Vanilla extract – adds fragrant depth.
Instructions
Step-by-step photos are included above to guide you through coating and baking. The full recipe with quantities follows in the ingredient list and recipe card below.
- Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine the brown sugar, granulated sugar, ground cinnamon and salt. Set aside.
- In a large bowl, whisk the egg white with the vanilla extract and water until frothy.
- Add the pecan halves to the egg-white mixture and stir until evenly coated.
- Pour the sugar mixture over the pecans and toss until all nuts are well coated in the cinnamon sugar.
- Spread the pecans in a single even layer on the prepared baking sheet.
- Bake at 300°F for 30 minutes, stirring every 10 minutes with a spatula to ensure even caramelization and prevent sticking.
- Remove the baking sheet from the oven and allow the pecans to cool completely on the sheet, about an hour. Cooling helps the coating harden into a crisp candy shell.
- Once cooled, transfer to an airtight container for storage.
Variations
This basic method adapts well to different flavor profiles. Here are a few easy options to try:
- Pumpkin Spice Candied Pecans – replace the cinnamon with 2 teaspoons of pumpkin pie spice for warm fall flavors.
- Spicy Candied Pecans – add 1 teaspoon cayenne pepper to the sugar mixture for a spicy-sweet kick.
- Powdered sugar version – powdered sugar can create a lighter glaze, but it’s more prone to burning in the oven; monitor closely if you try it.
For a different finish, you can also make glazed pecans on the stovetop using a butter and corn syrup mixture. Those will be more glossy and less “candied” in texture than the egg-white method shown here.
Ways to serve them
Candied pecans are versatile. Use them as a snack, a garnish, or a crunchy contrast in both sweet and savory dishes:
- Sprinkle over salads for texture and sweetness (spinach strawberry salad or brussels sprout salads work well).
- Chop and add to baked desserts like cakes, pies, or a dump cake for added crunch.
- Top savory sides such as green beans with bacon and blue cheese for a holiday-worthy contrast.
- Serve alongside cheese boards, baked brie, or roasted squash dishes as an accent.
- Mix into yogurt or oatmeal for breakfast with a nutty, caramelized bite.
Storage options
- Room temperature: Store in an airtight container for up to 10 days.
- Refrigerator: To extend freshness, refrigerate for up to 2 weeks.
- Freezer: Freeze in a sealed container for up to 2 months; thaw at room temperature before serving.
Diet variations
To make this recipe vegan, replace the egg white with 2 tablespoons of aquafaba (the liquid from a can of chickpeas). Whisk the aquafaba until frothy and proceed the same way as with the egg white. This swap yields a similar binding effect for the sugar coating.
This recipe is naturally gluten-free and dairy-free as written.
More recipes with pecans
Use candied pecans to complement these types of dishes or try them in similar recipes:
Fuji Apple Chicken Salad (Panera Bread Copycat)
Salted Caramel Pecan Monkey Bread
Buffalo Cheddar Cream Cheese Ball
Christmas Tree Holiday Cheese Board
Salted Caramel Pecan Baked Brie
Green Beans with Bacon, Pecans & Blue Cheese
Candied Pecans
4 cups candied pecans
Ingredients
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
- 4 cups pecan halves
Instructions
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Combine brown sugar, granulated sugar, cinnamon and salt in a medium bowl; set aside.
- Whisk the egg white, vanilla and water in a large bowl until frothy.
- Add pecans to the egg-white mixture and toss to coat thoroughly.
- Pour the sugar mixture over the pecans and toss until coated evenly.
- Spread pecans in a single layer on the prepared baking sheet.
- Bake for 30 minutes, stirring every 10 minutes to ensure even coating and prevent burning.
- Cool on the baking sheet for about an hour to let the coating harden.
- Store cooled pecans in an airtight container at room temperature for up to 10 days.
Notes
- Vegan option: substitute 2 tablespoons aquafaba (liquid from canned chickpeas) for the egg white.
- Storage: room temperature up to 10 days, refrigerator up to 2 weeks, freezer up to 2 months.
- Spicy variation: add 1 teaspoon cayenne pepper with the cinnamon.
- Pumpkin spice: swap the cinnamon for 2 teaspoons pumpkin pie spice.
Nutrition Facts (approximate)
Calories: 893 kcal | Carbohydrates: 67 g | Protein: 10 g | Fat: 71 g
Saturated Fat: 6 g | Sodium: 311 mg | Fiber: 10 g | Sugar: 56 g