Go Back

Easy Candied Pecans

Easy candied pecans with a crackly cinnamon-sugar coating, baked low and slow until crunchy. Egg white helps the sugar set into a glossy shell as you stir every 15 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pecans
  • 1 lb pecan halves
egg coating
  • 1 large egg white
  • 1 tbsp water
  • 1 tsp vanilla extract
cinnamon sugar
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat the oven to 250F and line a sheet pan with parchment so the pecans won’t stick as the coating sets.
  2. Whisk the egg white, water, and vanilla until frothy, using a glossy foam as the coating base.
  3. Toss the pecan halves in the egg-white mixture until evenly coated, looking for every nut to have a thin film.
  4. Mix the sugar, ground cinnamon, and salt, then toss the coated pecans with the cinnamon sugar until no dry spots remain.
Bake and cool
  1. Spread the pecans in a single layer on the prepared sheet pan for even roasting and a crackly finish.
  2. Bake for 1 hour, stirring every 15 minutes, until the coating looks glossy and dry at the edges.
  3. Cool completely on the pan until crunchy, then break apart and store airtight for maximum crispness.

Notes

Pro tip: stir every 15 minutes so the sugar heats uniformly and turns into a thin, crackly shell instead of clumping. Store in an airtight container at room temperature for up to 2 weeks; refrigerating can soften the coating. Freeze in a sealed container for up to 2 months and thaw at room temperature. For a dairy-free option this recipe is naturally egg-based; for a nut allergy swap, use toasted pumpkin seeds or sunflower seeds.