Candied Pecans

These Candied Pecans are sweet, crunchy, and perfectly spiced. I love making them around the holidays, but they’re delicious any time of year. The combination of caramelized sugar, cinnamon, and a hint of salt makes every bite irresistible. They’re perfect for snacking, sprinkling over salads, or giving as edible gifts.

Why You’ll Love This Recipe

I love how easy these candied pecans are to make — just a few ingredients and one pan! The aroma that fills my kitchen while they roast is incredible. I also like that I can adjust the sweetness or spice level to my taste. They store well, making them ideal for meal prep, holiday gifting, or topping desserts like ice cream and pies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pecan halves

• Granulated sugar

• Brown sugar

• Ground cinnamon

• Salt

• Egg white

• Vanilla extract

• Water

Directions

1. I preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

2. In a large bowl, I whisk the egg white, water, and vanilla until frothy.

3. I add the pecans to the bowl and toss until they’re well coated.

4. In a separate bowl, I combine the sugars, cinnamon, and salt, then pour this mixture over the pecans and toss to coat evenly.

5. I spread the pecans in a single layer on the prepared baking sheet.

6. I bake for about 40–45 minutes, stirring every 15 minutes to ensure even caramelization.

7. Once golden and fragrant, I remove them from the oven and let them cool completely. They’ll crisp up as they cool.

Servings and Timing

This recipe makes about 4 cups of candied pecans. It takes 10 minutes to prepare and about 45 minutes to bake.

Variations

• I sometimes use maple syrup instead of brown sugar for a deeper flavor.

• A pinch of cayenne pepper adds a subtle heat that balances the sweetness.

• I’ve swapped pecans for almonds or walnuts — it works beautifully.

• Adding pumpkin spice instead of cinnamon gives them a festive twist.

Storage/Reheating

I store candied pecans in an airtight container at room temperature for up to 2 weeks. For longer storage, I keep them in the freezer for up to 3 months. To refresh their crunch, I reheat them in a 300°F oven for about 5 minutes.

FAQs

Why are my candied pecans sticky?

They may not have baked long enough. I make sure to bake until they’re dry and crisp, as underbaking leaves them tacky.

Can I make these without egg whites?

Yes! I can substitute the egg white with 2 tablespoons of maple syrup or water mixed with 1 tablespoon of cornstarch for a vegan option.

Are candied pecans gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

Can I use a skillet instead of the oven?

Absolutely. I sometimes cook them over medium heat in a nonstick skillet for about 10 minutes, stirring constantly until caramelized.

What’s the best way to package them for gifts?

I like to let them cool completely, then pack them into decorative jars or bags tied with ribbon. They make great homemade presents!

Conclusion

These Candied Pecans are a delightful combination of sweet, crunchy, and spiced perfection. I love how versatile they are — great for snacks, gifts, or toppings. Every batch turns out golden, crisp, and completely addictive. They’ve become a staple in my kitchen, especially during the holidays.

Candied Pecans

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These Candied Pecans are sweet, crunchy, and spiced with cinnamon for the perfect balance of flavor. Oven-roasted until golden and crisp, they’re an easy homemade snack, holiday gift, or salad topping. With just a few simple ingredients, you can whip up a batch in under an hour — no candy thermometer needed!

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 cups
• Category: Snack, Appetizer, Holiday Treats
• Method: Baked, Oven Roasted
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 cups pecan halves
• 1 egg white
• 1 tablespoon water
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ½ cup brown sugar
• 1½ teaspoons ground cinnamon
• ½ teaspoon salt

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Instructions

1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the egg white, water, and vanilla until frothy.
3. Add the pecans and toss until fully coated.
4. In a separate bowl, mix the granulated sugar, brown sugar, cinnamon, and salt.
5. Pour the sugar mixture over the pecans and stir to coat evenly.
6. Spread pecans in a single layer on the prepared baking sheet.
7. Bake for 40–45 minutes, stirring every 15 minutes for even caramelization.
8. Remove from oven and cool completely — the pecans will crisp up as they cool.
9. Store in an airtight container once fully cooled.

Notes

• For a spicier version, add a pinch of cayenne pepper.
• Substitute maple syrup for brown sugar for deeper flavor.
• Use walnuts or almonds instead of pecans.
• Pumpkin pie spice can be used in place of cinnamon for a holiday twist.
• To revive the crunch after storage, reheat in a 300°F oven for 5 minutes.

Nutrition

• Serving Size: 1/4 cup
• Calories: 210
• Sugar: 15g
• Sodium: 80mg
• Fat: 18g
• Saturated Fat: 1.5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg