Cinnamon-Sugar Candied Pecans
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.
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!
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!
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.
- 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.
- 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!
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:
- Use them to top my signature salad.
- Swap these in for the plain pecans in this shaved Brussels sprout salad.
- Garnish a delicious carrot cake with sweet candied pecans.
- Chop them up and mix them into your favorite chocolate chip cookie recipe!
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.
Pecan Recipes You’ll Go NUTS For:
- Bourbon Pecan Praline Recipe
- Oatmeal Muffins with Dates, Cranberries, and Pecans
- Pecan Tassies
- Butter Pecan Ice Cream
- Chunky Pecan Pie Bars
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! ❤️️
Candied Pecans
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.
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
Would these stay crunchy added to ice cream?
These are absolutely scrumptious!!
If you substitute 2 tablespoons of Chickpea juice from a can of Chickpeas for each egg white, you have Vegan Sugared Pecans.
And they are even more delicious that the original recipe.
Go Vegan.
Save the animals.
Great nuts. I find putting them on a new sheet of parchment half way through makes it easier. Thanks for great recipe.
I got in BIG trouble for giving to many away!
Sounds like a yummy addicting treat, can you do this to Peanuts also?
Placed a few on top of the pumpkin pie whipped cream at Thanksgiving – a big hit with everyone!!
Love this recipe , it is so quick and simple.
Love these! Unfortunately, whenever I make them, everyone eats them immediately so I never get to save them!
Love pecans, thanks for the recipe Michelle.
You’re welcome! Enjoy!
myhusband has been asking for cinnamon sugar coated raisins, said he loved them when he was a kid. how do you think i should vary the recipe since raisins are kind of sticky?
Hi Cindy, Oh that sounds interesting! I’ve not made them, but I might think after being coated, you’d be able to separate them a bit?
I’ve made these for a couple years now. Gotta say, we can’t make them very often and only when we have neighbours to give them out too. They’re dangerous to keep in the house!
I do end up doing varied nuts instead of just pecans. Turns out great! I find a strainer and leaving the nuts sit for a bit to even out the egg whites as well.
Tasty, but not nice looking. Too much egg whites and sugar sticking to the nuts. I tried shaking some off the nuts as I placed them on the rimmed pan but they still have too much coating.
I made these today and they are absolutely delicious! Bonus for yummy smells in the kitchen too. I’ll be making more soon, experimenting with variety of nuts too. Thank you!
So easy to make and highly addictive! I’ll be making this recipe again and giving away as gifts.
I did make these and I am so excited to share these with my family. You literally can not stop eating them. Such an easy but a decadent snack. I will be sharing this with all my friends and family, that is if there are any left.
After receiving these as a Christmas gift years ago, I have made them every year for the holidays and everyone raves about them! I make 6 lbs of pecans for work and home. I make 2 double recipes but add 3lbs of pecans (instead of 2) for each double recipe, and they still turn out wonderfully.
I’ve made something very similar to these for years, and yes, the are addictive! Try a tiny dose of orange flavoring to replace the vanilla; heaven! Note- you can also include any of the warm spices, like ginger or nutmeg. Such a great recipe!
I love candied nuts and will add this to my recipe collection. I also like ones that add a dash of cayenne to balance the sweet. Thank you!
Thank you for this recipe Michelle! I love these nuts! I normally get them at a Christmas Crafts fair yearly. Due to the virus the fair has been cancelled for this year .
I’ve tried a few different recipes for cinnamon nuts, and these are by far the best! I’m making them for the third time since quarantine started. So addictive!
simple to make and very yummy
Can I add rum to the recipe?
Juanita:
I just made pecan and the came real nice and good taste. I will making some for christmas.
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!
How long can these be stored for and how do you store them? Is a baggie ok?
A baggie is okay, any airtight container or jar would be fine. You can store them up to a few weeks.
I made these again for a teacher breakfast event, and they were a huge hit. I got lots of compliments on them, and all the nuts were eaten. Such a great recipe! Easy too. I love to chop them up and put them in my oatmeal too.
Wondering if anyone has substituted Splenda instead of granulated sugar???
Looks lovely. Great photography too. Now if you had used some Ceylon Cinnamon it would have been even better. :-) I wonder whether you could dry roast these on a pan. My nut baking goes horrible wrong most of the time.
I made a recipe very similar to this during the holidays but added some ground hot pepper power to the mix. It took the edge off the sweet and added some HEAT. I also mixed pecans and walnuts. SWEET with HEAT was a hit
I have made these many times and have never had a bad batch. I have pecan trees so I dont have any problem keeping pecans on hand. Thanks for sharing this recipe. It is awesome.
Has anyone tried this with macadamia nuts? I had the best cinnamon macadamia nuts in Hawaii and haven’t been able to find any since, even on-line! I’m thinking of giving this a try.
I chopped these up and put them in my oatmeal. Oh, so good!
Just made these for a new years gathering. I am happy with the ease of the recipe. Will be using this for gifts next year.
I made these, and they were a big hit! I gave my copy of this recipe to someone at my party, because she liked them so much. Great recipe. :-)
Hi Michelle, these look amazing and I bought too many pecans for my Thanksgiving baking, so I want to attempt. I currently just have raw sugar in the house. What do you think about substituting raw sugar for granulated?
Hi Renee, I have not tried using raw sugar, so I’m not sure how it would work, but if you find that it’s easily interchangeable in other recipes, it might be worth trying.
Thanks so much, Michelle! I’ll give it a whirl and let you know!
I just made these and put them in jars to give out as home-made Christmas gifts. They. Are. So. Good. Seriously people, try these now!
I made 3 lbs of this recipe today for the first time. They are amazingly great! To make them look like Christmas I sprinkled red and green sugar crystals. They stirred up very well. I didn’t have parchment paper, but heavy tinfoil worked just fine. Also my oven must be a little fast because the pecans were dried out in about 45 minute after 3 stirrings. So the recipe worked even faster for me. Delicious!
I’ll be making these delicious bites today! Thank you.
These were awesome! I’m a big fan of salty/sweet snacks, so I used double your amount of flaky sea salt. I put them in a salad with julienned Fuji apple, dried cranberries, goat cheese, and spring mix.
These are outstanding !!! Really I’m not kidding!
Made these for Thanksgiving for the appetizer table and they disappeared instantly! Yes, will be making them again, for Christmas. Watch out -they are addicting! You can’t eat just one. So easy!
Thanks for another great recipe
2nd time making this recipe as my family loves them, thank for a delicious easy nut recipe!
HELP! I doubled this recipe last night to be able to distribute some as thanksgiving goodies and they came out too sticky! (They taste absolutely delicious but the bottoms are very sticky) I even let them cool overnight and still they are sticky. Any suggestions? Thank you !
Hi Katie, It sounds like they didn’t dry out enough in the oven. You could try putting them back in at a low temperature for awhile and seeing if they dry out the rest of the way.
Hi,
I’m dyslexic due to epilepsy and head injuries, and this following line is confusing:
…Line a large rimmed baking sheet with parchment paper; set aside
does that mean rim has to be large on pan because it will run out into over and burn? Or do you mean: larger size baking sheet with rim? I know it seems dumb, but when your head resembles a topographic map from stitches and staples nothing is too stupid, thanks and blessed Holidays.
It’s not a dumb question! The pan should be large (a half sheet works best – if your pan is smaller, you may need to split the batch between two pans) with a rim. I hope that helps! Have a wonderful holiday!
We bought a 2 lb bag of Pecans already shelled at SAMS. I found your website quite by accident while looking up an easy way to cook Cinnamon Pecans. YOURS was the easiest and so, so very yummy. It’s a shame they only lasted two days, cuz we couldn’t stop eating them! Thank you, thank you!
I made these this week, and have to say, they’re PHENOMENAL!!!!!!!
I made half a batch exactly as written, and half substituting dark brown sugar for the white and adding several shakes of cayenne. Both were incredible, but my crowd liked the ones with the changes the best. The cayenne added a subtle, yet pervasive warmth that’s dangerously addictive, and the brown sugar seems to deepen the flavor of the pecans. I thought that perhaps they would be too sweet, but because of the added salt, they come out darned near perfect. I’ve found that the most inexpensive price for pecan halves (if you can actually call $6.68 a pound “inexpensive”) is at WalMart, Fisher Nuts brand. I grab a couple as a snack a few times a day. Thank you, Michelle, for a boffo, easy recipe!!
I just made this the other day with Walnuts – thank you for the recipe – they were wonderful and well…didn’t last long around here! :-)
It’s such a bummer when recipes don’t turn out like you hope but you made a great comeback with these! I would not be able to stop eating them!
This recipe sounds wonderful. I’m going to make these for sure! http://mymountainkitchen.com
Made these today, and they were fantastic. I made a half batch and they came out perfect with the recipe just as written. Even my pickiest critic (DS) liked them… this is the third recipe for candied nuts I’ve tried in the very recent past, and it’s the keeper since it’s the only one he’ll eat!
Meant to add, I used half sheet pans, not 1/4 sheet pans for anyone else who may be going to make them. Hope my experience helps!
Just finished my first attempt at making these. The recipe didn’t say how much to beat the whites, so I whipped until semi-soft (no liquid in the bottom of the bowl), but not stiff. I’m curious, how much did you beat your egg whites? There wasn’t hardly any egg white left in the bowl, even using a slotted spoon, when I removed them to the sugar-cinnamon bag. I don’t know if my pecans are jumbo sized or what, but I really should have used two sheet pans instead of one to get them into a single layer, as I had to bake mine for 90 minutes to get them to dry out. They’re yummy though!
Hi Deb, I just beat them until frothy with a hand whisk, only about 30 seconds. It was definitely still liquid-y.
Thanks Michelle! You’re the BEST!
yes! i loooooove candied nuts!
wait..
but seriously, so good. i made a whole batch a few months ago and they last quite a while when properly stored. tastes great with a lil cayenne pepper too.
I love candied nuts. I bet your house smelled amazing while these were baking.
These look so delicious and tempting.. thanks for sharing :)
Oh my, those look delicious. My father would be happier with a bag of these than anything else I could come up with for the holidays.
I bet these would be amazing tossed into cookie dough. Or as garnish on top of a pumpkin pie. Mmm…
These look delicious and easy. What a great snack for holiday parties! :-) I will be trying them with a variety of nuts = pecans, peanuts, almonds. Yum!
This is the only way my daughter will eat nuts, so I will definitely be making these. And it sounds easy enough for her to help, too.
Making these as I type except I’m using almonds not pecans. They look and smell absolutely amazing!! Everyone is migrating to the kitchen from all over the house to find out what the delicious smell is. Lol. I hope they taste as good as they look. Thanks so much for the recipe. I too will be making these as pressies for Christmas xx
I’ll definitely try them! what if I don’t put the egg whites and just put water in order the help the sugar stick on the nuts??!
Hi Stella, You could try that, I’m not sure how well it will work, since the egg white actually gets frothy.
These look addictive in the best possible way!
How do I print off this recipe?
Just click the “Print” button right above the thumbnail of the recipe.
You would have to post these. I love Mashuga Nuts(brand name of these years ago. Don’t know if they are still around). Anyway, addictive yes, highly.
tasty!!! Are these better tasting than the recipe of sugar, water and spice on the nuts? That recipe looks too easy :)
I heard on the news that pecans are going to be sky high expensive this year, I guess it’s something about the weather and demand from China? If you give these away, you will certainly be giving not only a lovely hand-made gift, but no an inexpensive one either!
FYI: I bought 2 pounds of pecans at Sam’s, on sale for $10.98.
This is very like a recipe my cousin uses. I need to buy more pecans this week so I can make some. YUM!
These look stunning- pecans are my absolute favourite nut and they’re especially good at Christmas time!! They’re difficult to find in their shells here in the UK but the ready shelled ones are just as good I’m sure. Will definitely be giving them a go!
I love how simple this is!! I’m a huge fan of candied nuts. I go to Kris Kringle market thing-y every Christmas season and they have the most to-die-for candied nuts. These remind me of them!
Ooo! These would probably make great gifts. Candied nuts in a weck jar! Will definitely be trying this!
This is a perfect snack to bring to a Thanksgiving dinner. I love that I don’t have to use a candy thermometer for this recipe!
I hate when recipes don’t turn out well! But at least these delicious nuts were a product of the failure, because theses look amazing! Pinning this recipe now – what a perfect snack to have out around the holidays!
I made some amazing, addictive Cinnamon Sugar Candied Nuts from my blog as all of my wedding favors. They’ve been a favorite in my family ever since I made them last winter and passed them out as holiday gifts, so they went over really well at the wedding. Don’t you just love simple, no-fail recipes? I’m sorry your rolls didn’t work out! That fear of yeasted breads not turning out right is exactly what stops me from making them! You’re so brave!
I made this exact recipe last year and couldnt keep enough made. Everyone loves them. It is a labor of love when you pick-up, shell and then make them. I gave as gifts in decorated jars to my family. I had to hid me a bag in the freezer and yes they do freeze well.
I made a recipe very similar to this one and it was so much easier than having to deal with a candy thermometer! These are delicious AND addictive!
These turned out wonderful! I recommend that you mix all the nuts in the bag at one time, I tried to do two batches in the one bag and the second batch can out wet but still as good :) now I need to hide them for myself!!
Mmm pecans are such a fabulous snack, and these totally take them to the next level! Yum!
Thank you for this recipe. It looks delicious! Any suggestions on which egg white substitute would work best for this recipe? My family has egg allergies (I don’t so my house will be enjoying these as presented!) but love candied nuts. I was thinking these would be nice to put on the table for Thanksgiving or Christmas.
Hi Sandy, For this particular recipe, I’m not sure what an appropriate substitution would be. There are some other candied nut recipes floating around that simply cook the nuts on the stovetop in a butter and spice mixture; you may want to try to find one of those!
I once made Paula Deen’s Cinnamon Toast Pecans (http://www.foodnetwork.com/recipes/paula-deen/cinnamon-toast-pecans-recipe/index.html) which doesn’t use egg whites. They were good, but not as “candied” as I liked. The egg whites really help the spice mixture to stick and give the thicker coating.
I used flaxseed meal and it coated wonderfully! We have an egg allergy too! I use flaxseed meal for all my egg substitutes…other than breakfast eggs :)
for this recipe how much did you measure out by using flaxseed meal? I do not want to use egg or butter.
Thank you so much for this recipe. Pecans are the only nut that our whole family can eat, because of allergies to all the other types. I cannot wait to try these. I will need to check to see if pecans are in the stores at this point. I live in the north and the only time that I can find them at an almost decent price is around Christmas.
I live in Central NY state and most of the stores around here have their nuts out already. Or at least the 3 chains that I’ve been in over the last week have. I know I saw pecans, almonds, walnuts, and mixed nuts at the very least.
I just bought 2 lbs. of pecan halves and 3 lbs of almonds at Costco today. Planning to make them using this recipe and giving as Christmas gifts!
Totally addicting! I always got the cinnamon almonds and the Civic Arena during Pens games!
Snacktastic! Love these and great for so many things..
I made some candied mixed nuts a few months ago and seriously had to give them away because I would have eaten the whole batch myself. Like 3 lbs of nuts…LOL Yours look great and an egg white is key for coating-sticking power!
I love nuts like this! I have a recipe that has espresso powder in the coating – insanely good!
can you please share your recipe that has the espresso powder in it? I would love to try them! Thank you.
I love these types of recipes. I make a candied walnut that is even easier. Just butter, water and brown sugar heated in a sauce pan then mixed with the nuts. Let the nuts dry on a cookie sheet and enjoy.
Would you mind sharing your exact recipe?
Thanks so much!
Would you mind sharing your recipe for candied nuts? Thank you!
These look fabulous and I love how easy they are!