Candied pecans are a sweet, crunchy, and addictive treat that’s incredibly easy to make at home. Whether you’re looking for a holiday snack, a salad topper, or a thoughtful homemade gift, this recipe delivers big flavor with minimal effort. The blend of sugar, cinnamon, and toasted nuts creates a caramelized coating that’s both crispy and flavorful. As they bake, your kitchen will be filled with a warm, cozy aroma that feels like the holidays any time of year. This recipe is a great go-to for parties, dessert tables, and even simple everyday snacking. Best of all, you only need a few pantry staples and one bowl to whip these up.
Once cooled, store candied pecans in an airtight container at room temperature for up to 2 weeks. For longer storage, place them in the fridge for up to 3 weeks or freeze them for up to 2 months. Make sure they are fully cooled before storing so they stay crunchy and fresh.
This recipe makes about 3 to 4 cups of candied pecans, ideal for snacking, mixing into granola, topping sweet potatoes, or gifting in mason jars during the holidays.
You’ll love this recipe because it’s quick, customizable, and hard to mess up. The balance of sweet and spiced flavors pairs perfectly with the natural richness of pecans. It’s budget-friendly and takes under 10 minutes to prep. Plus, they make your home smell amazing while baking.
You’ll need a large mixing bowl, a whisk, a spatula, measuring cups and spoons, a baking sheet, and parchment paper or a silicone baking mat for easy cleanup.
Use fresh pecan halves for best flavor and texture. Be sure to whisk the egg white until frothy to ensure the sugar mixture clings to the nuts. Stir the pecans halfway through baking to prevent clumps and promote even caramelization. Allow them to cool completely before storing to maintain their crunch.
Ingredients
1 pound pecan halves
1 egg white
1 tablespoon water
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
Directions
Preheat your oven to 300°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk the egg white, water, and vanilla until frothy. Add the pecans and stir to coat evenly. In a separate bowl, combine the sugar, cinnamon, and salt, then pour over the pecans and toss until well coated. Spread the pecans in a single layer on the prepared baking sheet. Bake for 40 to 45 minutes, stirring halfway through. Remove from oven and let cool completely on the baking sheet.
For extra depth, try adding a pinch of cayenne pepper for a sweet-heat combo, or swap the cinnamon for pumpkin pie spice during fall. You can also use brown sugar instead of granulated sugar for a richer, molasses-like flavor.