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Cinnamon-Sugar Candied Pecans
True story: I made a new recipe for a big batch of dinner rolls that I was super excited to share with you, except… I didn’t like them. Boo hiss. They tasted rather bland and I wasn’t a huge fan of the texture. I’m always bummed when something turns out less than spectacular, especially when it’s something like yeast bread, which takes some time and effort.
To make myself feel better, I made something that only took 5 minutes, was absolutely delicious and insanely addicting. These candied pecans are more than 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!
How to Make Cinnamon-Sugar 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. Simply coat the nuts in a mixture of egg whites, water and vanilla extract, then toss them into a cinnamon-sugar mixture, spread them onto a baking sheet and let the oven do the work. Do your best to let them to cool to room temperature before eating, serving or storing, but if you can go that long without snagging a few off of the baking sheet, you have more willpower than I do!
It’s a wonderful thing when a failure opens the door to something sinfully delicious, isn’t it?!
One year ago: Pumpkin Roll and Cheesy Creamed Corn Casserole
Two years ago: (Make Ahead) Homemade Gravy and Sausage, Fig & Cranberry Stuffing
Three years ago: Pecan Pie
Four years ago: Chocolate-Covered Peanut Butter Crisp Squares
Did you make this recipe?
An incredibly easy recipe for candied pecans, perfect for holiday snacking or gift-giving!
- 1
cup
granulated sugar
- 2
teaspoons
ground cinnamon
- 1
teaspoon
salt
- 2
egg whites
- 2
tablespoons
water
- ½
teaspoon
vanilla extract
- 1
pound
pecan halves
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.
Note: This recipe can be made with a variety of nuts, not just pecans. Feel free to change it up and use walnuts, almonds, pecans or a mix of your favorites. Nutritional values are based on one serving Calories: 329kcal
Fat: 27g
Saturated fat: 2g
Sodium: 202mg
Potassium: 163mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 18g
Protein: 4g
Vitamin A: 20%
Vitamin C: 0.4%
Calcium: 30%
Iron: 1%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
My grandson and i have made these many times with different nuts. Have turned out excellent every time . Very easy to make. Everybody loves them.
These were so easy to make and were delicious! I used pecans and almonds. They didn’t last very long and everyone wanted the recipe. I’ll be making these again soon.
Looks delicious. I just got an air fryer for Christmas. Wondering how they would work in there?
These are delicious. I make them every year for the office. This year, I varied the recipe for a little extra hint of flavor. To the cinnamon sugar mixture, add 2 T orange zest. To the egg white mixture, substitute 2 T Grand Marnier instead of the water. The orange flavor with the cinnamon is really yummy. :)
Love this recipe for candied pecans! Yummy!
Will make
Just made these with mix of pecans and almonds, but used brown sugar. Turned out very well, but was wondering how they would be with salted roasted whole almonds? Thanks.
Hi Janet, So glad you enjoyed them! And yes, I think this recipe would work well with salted roasted almonds.
I have been making this exact recipe since 1988! It is better than any other spiced pecan recipe and easy as can be. This is my family’s go-to recipe to bring to friends’ homes And to serve, especially at the holidays.
The secret’s out! Anyone who tries this will love it!
I have a crazy idea – could I coat popped popcorn with the cinnamon-sugar mixture to make candied popcorn?
Yessss! I would still do the egg white/baking to make sure it actually adheres. Awesome idea!
I just made a pan of these Cinnamon Sugar Candied Pecans and am very pleased with the results! I buy these pecans any time that we can find them at a fair, theme park, etc. and are usually from the Bavarian Nut Co.
This is a really good recipe and it’s super easy! I would make them again and the only thing that I would change would be to reduce the amount of salt from 1 teaspoon down to 1/2 teaspoon. You definitely need some salt to balance the sugar — I am very salt-sensitive and rarely use amounts written into a recipe. Personally, I could use less. It’s a great treat and it is very difficult to wait for them to bake and cool down!
Made these yesterday exactly as the recipe states.
My reaction in a word..Outstanding !!
Ridiculously delicious! I had to swat away my 11 and 14 year olds during both double batches! Did I mention they don’t even like pecans? …But clearly the sugar and cinnamon made them believers!!
These are super easy and delicious. I use walnuts and make 2 batches to give as gifts. They’re addicting!!
Easy, fun, delicious! I’m making more for Christmas now. A BIG hit with my family.
Can you substitute Splenda for the sugar? Is the taste and consistency the same?
Hi Cathy, I’ve honestly never tried it, but I think it SHOULD work.
This is an amazing recipe. I made these for co-workers and they raved that they tasted like the pecans you get at the mall.
Hi Shari, So glad you enjoyed these!
Should the pecans be salted or unsalted?
Ideally unsalted.
Wonderful recipe, easy and addicting!
This recipe looks great! Website awesome! I can’t wait to make the Cinamon Pecans ( roasted)
Hi Michelle,
Can you use any kind of nut with this recipe? I love pecans, but my sister in law loves almonds, and I want to make then for her for Christmas.
Thanks,
Jessi
Hi Jessi, Yes, you could different types of nuts, almonds would be fantastic!
I would like to make these as favors for my daughter’s first birthday party, but have a couple of questions…
Could I bag these in plastic see-through bags? Or would you recommend I rather put them in jars?
How far in advance could I make and package these?
Thanks!
Hi Rita, You could definitely put these in bags! You can make them up to a week in advance.
When you say “stir every 15 minutes”. Does that mean move them around on the cookie sheet or flip them over? Sorry, I’m not a cook. Just want to try this out. Thanks
Yes, just move them around on the baking sheet. Enjoy!
Made last night and they are so delish. Going to use as gifts. Of course, they are hard to stay out of. TY for this perfect recipe. Didn’t change a thing.
Best recipe for candied nuts I’ve ever seen or used. Directions were spot on! Thanks for sharing this with the world! Oh, and there is no way you can resist trying a hot one right off the pan, I mean seriously!
Hi Michelle,
After reading this post last week, I have made several batches of these little buggers. Their super yummy and I wanted to share that one one batch I modded the recipe with 3/4 cup white sugar to 1/4 brown and they were even better! (much to my surprise) I feel like the brown sugar deepened the flavor and I invite you to try it out if you ever feel like it!
I am interested in making these to bring in to work. Would have any suggestions for serving? I would rather not have everyone sticking their fingers into a jar. I think packaging some individually would work best.
Hi Cheryl, If you don’t want to serve in a big bowl, then I would package in individual treat bags.
wow nice recipe ..i’m tried this it’s very tasty ..i’m used Ceylon cinnamon and extra some honey ..it’s my own idea ..you can try it ..thanks!
Wow! Everyone loves these pecans! I made them for a church function and they were a hit. Everyone was talking about them and coming to find me (because I made them). This is such a great recipe. It can be halved or double easily, and it’s so easy to make. Thanks again for this recipe!