Candied Pecans

These homemade candied pecans are sweet, crunchy, and coated in a delicious blend of cinnamon, sugar, and vanilla before being baked until perfectly crisp. With just a few minutes of prep, they’re an easy treat that’s perfect for snacking, topping salads and desserts, or packaging as a thoughtful homemade gift. They’re also great for making ahead since they stay fresh for weeks and freeze beautifully.

The Best Homemade Candied Pecans

I make these candied pecans all year because they’re one of my favorite sweet and crunchy snacks. The warm cinnamon aroma fills the kitchen every time they bake, and I love keeping a batch on hand for an easy snack, sprinkling over salads, or adding extra crunch to baked treats. They also make a thoughtful homemade gift since they look impressive but are so simple to make.

One of the best things about this recipe is how convenient it is. The pecans stay fresh for weeks in an airtight container, and they freeze beautifully, so you can always have some ready when a craving hits.

I also like changing up the flavors depending on the season. A pinch of cayenne adds a sweet-and-spicy kick, while pumpkin pie spice gives them a cozy fall twist. No matter how you make them, they always turn out crisp, sweet, and completely irresistible. Once you try them, you’ll want to make them again and again.

Ingredients with Helpful Notes:

• Granulated Sugar: Creates the crisp, crunchy coating.
• Light Brown Sugar: Adds rich caramel flavor and extra depth.
• Ground Cinnamon: Gives the pecans their warm, cozy spice.
• Salt: Balances the sweetness and brings out the flavor.
• Raw Pecan Halves: Unsalted pecans bake evenly and give the best texture.
• Egg White: Whisk until nice and foamy so the coating sticks to every pecan.
• Vanilla Extract: Adds warm, sweet flavor.
• Water: Helps thin the egg white for even coating.

Direction

Step 1: Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set it aside.

Step 2: In a medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, and salt until well combined.

Step 3: In a large bowl, whisk the egg white, vanilla, and water until the mixture becomes light and frothy. Add the pecans and toss until they’re evenly coated. Sprinkle the cinnamon-sugar mixture over the pecans and continue tossing until every pecan is coated.

Step 4: Spread the pecans in a single layer on the prepared baking sheet. Bake for 30–45 minutes, stirring every 15 minutes so they coat evenly. As they bake, the sugar coating will harden and become perfectly crisp.

Step 5: Remove the pecans from the oven and let them cool completely on the baking sheet. Once cooled, transfer them to an airtight container or jar to keep them fresh.

Tips for Perfect Candied Pecans:

Whisk the egg white until frothy. It should be light, foamy, and full of bubbles so the coating sticks evenly.

Spread in a single layer. Overcrowding traps steam and prevents the pecans from crisping up.

Bake at 300°F. A low temperature helps create a crisp coating without burning.

Stir every 15 minutes. This ensures the pecans bake evenly and don’t clump together.

Cool completely before storing. They continue to crisp as they cool, so storing them warm can make them soft.

Store in an airtight container. Keep them away from moisture to maintain their crunch.

How to Store

• Room Temperature: Store completely cooled candied pecans in an airtight container for up to 1 month.

• Refrigerator: They’ll stay fresh for 4 to 6 weeks when sealed tightly.

• Freezer: Freeze for up to 3 months. Let them thaw at room temperature, and they’ll stay wonderfully crunchy.

Print Recipe

Candied Pecans

These homemade candied pecans are sweet, crunchy, and coated in a delicious blend of cinnamon, sugar, and vanilla before being baked until perfectly crisp. With just a few minutes of prep, they're an easy treat that's perfect for snacking, topping salads and desserts, or packaging as a thoughtful homemade gift. They're also great for making ahead since they stay fresh for weeks and freeze beautifully.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Servings: 16

Ingredients

• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 4 cups unsalted pecans halves
• 1 egg white
• ½ teaspoon vanilla extract
• 1 teaspoon water

Instructions

• Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set it aside.
• In a medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, and salt until well combined.
• In a large bowl, whisk the egg white, vanilla, and water until the mixture becomes light and frothy. Add the pecans and toss until they’re evenly coated. Sprinkle the cinnamon-sugar mixture over the pecans and continue tossing until every pecan is coated.
• Spread the pecans in a single layer on the prepared baking sheet. Bake for 30–45 minutes, stirring every 15 minutes so they coat evenly. As they bake, the sugar coating will harden and become perfectly crisp.
• Remove the pecans from the oven and let them cool completely on the baking sheet. Once cooled, transfer them to an airtight container or jar to keep them fresh.

Notes

This recipe makes about 4 cups of candied pecans. 

• Room Temperature: Store completely cooled candied pecans in an airtight container for up to 1 month.

• Refrigerator: They’ll stay fresh for 4 to 6 weeks when sealed tightly.

• Freezer: Freeze for up to 3 months. Let them thaw at room temperature, and they’ll stay wonderfully crunchy.

 

Nutrition Facts

• Calories: 249 kcal
• Carbohydrates: 17 g
• Protein: 3 g
• Fat: 20 g
• Saturated Fat: 2 g
• Sodium: 151 mg
• Potassium: 128 mg
• Fiber: 3 g
• Sugar: 14 g
• Vitamin A: 16 IU
• Vitamin C: 1 mg
• Calcium: 31 mg
• Iron: 1 mg

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