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!
Ingredients You’ll Need
- Pecans: I like to use fresh, raw pecan halves to make these addictive candied pecans (see notes below on selecting 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!
Notes on 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.
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!
Step-by-Step Directions
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.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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 are made with pecans and are 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 Love:
- Bourbon Pecan Praline Recipe
- Oatmeal Muffins with Dates, Cranberries, and Pecans
- Pecan Tassies
- Butter Pecan Ice Cream
- Chunky Pecan Pie Bars
Watch the Recipe Video:
Sinfully delicious, these candied pecans are the perfect salty and sweet treat! Seven 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
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!