These easy, oven-baked candied pecans are the salty, sweet snack you need in your life right now. Perfect for snacking, tossing into salads, or gifting to others, these baked nuts can do it all! With just a few simple ingredients you can quickly whip up a batch of these pecans in no time.

A brown bowl with candied pecans on a white counter with small bowls of candied pecans.

What could be better than a salty and sweet snack? How about one with minimal prep time, pantry staple ingredients, and endless uses.

These candied pecans are extremely worthy of sharing, in fact, I urge you to make these immediately. Put them on the appetizer and desserts tables for Thanksgiving, throw them in your salad, put them in jars for Christmas gifts, eat them by the handful… just make sure you have a good hiding place for them because once you start eating them, you won’t be able to stop!

A metal baking sheet with candied pecans on a light brown towel on a white counter.

Pecans

When it comes to picking pecans the choices are numerous. You can buy whole, halved, chopped, roasted, sweetened, salted, the list goes on and on. For candied pecans, here is what I recommend when you are shopping for the pecans:

  • Buy unsweetened and unsalted pecan halves. They will typically be labeled raw.
  • Check the freshness date to ensure they have not been sitting on the shelf beyond their expiration. 
  • Look for plump, golden brown, uniform-looking pecan halves.
  • If you are buying them in advance and plan to make the candied pecans later, store your pecans in an airtight container.
  • Keep shelled pecans in the refrigerator for up to 9 months or in the freezer for up to 2 years.

How to Make Candied Pecans

Ingredients You’ll Need

  • Pecans: I like to use fresh, raw pecan halves to make these addictive candied pecans.
  • Cinnamon sugar mixture: A blend of cinnamon, sugar, and salt coats the pecan halves to make a sweet brittle candy coating when they bake.
  • Egg whites + Water: Binds the cinnamon sugar to the pecans while also hardening out the candied pecans during the baking.
  • Vanilla: Added for a splash of flavor!

The ingredients for candied pecans on a white counter labeled with purple labels.

Oven-Baked Candied Pecans

While I’ve seen candied nut recipes that require actual candy-making, i.e. using a candy thermometer and being very precise, these cinnamon-sugar pecans couldn’t have been easier.

  • Prepare for baking: Preheat the oven to 250°F and line a large rimmed baking sheet with parchment paper. Set aside.
  • Make the cinnamon sugar: In a large zip-top bag, combine the sugar, cinnamon, and salt; set aside.
  • Mix liquid ingredients: In a large bowl, whisk together the egg whites, water, and vanilla extract.

Side by side photos of ingredients for candied pecans on a white counter.

  • Coat pecans in egg white mixture: Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened.
  • Transfer to cinnamon-sugar: Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
  • Spread out on baking sheet: Using a clean slotted spoon, remove the pecans from the bag and place them onto the prepared baking sheet in a single layer. 

Candied pecans in a bag on the left and candied pecans on a baking sheet on the right.

  • Bake + stir: Bake for 1 hour, stirring them every 15 minutes.
  • Cool + store candied pecans: Remove from the oven and cool to room temperature. Store in an airtight container at room temperature for up to 2 weeks.

Ingredient Swaps

  • Nuts: This recipe can be made with a variety of nuts, not just pecans. Feel free to change it up and use walnuts, almonds, cashews, or a mix of your favorites.
  • Spices: Other spices like nutmeg, ginger, cardamom, clove, a pinch of cayenne, apple pie spice, or even pumpkin spice would be delicious on these candied nuts!

The left half of a brown bowl with cinnamon sugar candied pecans on a white counter.

Storing + Shelf-Life

  • Counter: Your candied pecans will last up to 2 weeks at room temperature in an airtight container.
  • Gifting: Place some of the pecans in a cellophane treat bag or glass jar, label it and share with loved ones.
  • Fridge: To keep the pecans longer, store in the refrigerator for up to 3 weeks in an airtight container.
  • Freezer: In a freezer-safe container, these will stay fresh for 2 months in the freezer.

How to Use Candied Pecans

I love going after a bowl of these pecans for a sweet snack as well as gifting them at the holidays for others. Some other ways you can use these candied pecans are:

A silver baking sheet with candied pecans and a silver spoon with a few pecans on the spoon.

Fast FAQs About Candied Pecans

Are pecan pralines the same as candied pecans?

While both made with pecans and sinfully delicious, pecan pralines and candied pecans are slightly different. Pralines are coated in a melt-in-your-mouth caramel mixture while candied pecans are baked into a brittle cinnamon-sugar coating.

Why are my candied nuts sticky?

One of the main reasons your pecans might still be sticky after baking is that the sugar didn’t fully cook. Pop the tray back in the oven until they are more crispy, about 5-10 minutes.

 

A top down photo of the left side of a brown bowl with candied pecans on a white counter.

Pecan Recipes You’ll Go NUTS For:

Candied Pecans

Sinfully delicious, these candied pecans are the perfect salty and sweet treat! 7-ingredients, minimal prep time, and endless uses, these oven-baked nuts are sure to be a hit!

If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

A square photo with candied pecans in a brown bowl on a white counter.

Candied Pecans

These easy, oven-baked candied pecans are perfect for snacking, topping on salads, or gifting at the holidays!
4.25 (33 ratings)

Ingredients

  • 1 cup (200 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 egg whites
  • 2 tablespoons water
  • ½ teaspoon (0.5 teaspoon) vanilla extract
  • 1 pound (453.59 g) pecan halves

Instructions 

  • Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
  • In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
  • In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
  • Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.

Notes

  • Nuts: This recipe can be made with a variety of nuts; try it with walnuts, almonds, cashews, or a mix of your favorites.
  • Spices: Other spices like nutmeg, ginger, cardamom, clove, a pinch of cayenne, apple pie spice, or even pumpkin spice would be delicious on these candied nuts!
  • Storage: Candied pecans will last up to two weeks at room temperature in an airtight container and up to 1 month in the refrigerator.
  • Gifting: Place some of the pecans in a cellophane treat bag or glass jar, label it and share with loved ones.
  • Freezer: You can store the pecans in a freezer-safe container for up to 3 months.
Nutritional values are based on one serving
Calories: 329kcal, Carbohydrates: 22g, Protein: 4g, Fat: 27g, Saturated Fat: 2g, Sodium: 202mg, Potassium: 163mg, Fiber: 3g, Sugar: 18g, Vitamin A: 20IU, Vitamin C: 0.4mg, Calcium: 30mg, Iron: 1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Photography by Dee Frances