These Easy Candied Pecans are the ultimate sweet and crunchy snack or topping! They’re incredibly simple to make, with whole pecan halves coated in a light, meringue-like mixture and tossed with cinnamon sugar, then baked until perfectly crisp and caramelized. I absolutely love making these Candied Pecans – the house smells amazing while they bake, and they’re perfect for snacking, gifting, or adding a special touch to salads and desserts. Get ready for an addictive treat that’s impossible to resist!

Why You’ll Love These Candied Pecans

Sweet and Crunchy: The perfect combination of sweet coating and crunchy roasted pecans.
Easy to Make: This recipe uses simple ingredients and a straightforward baking method.
Incredibly Versatile: Perfect for snacking, gifting, topping salads, yogurt, ice cream, or baked goods.
Addictive: Fair warning – it’s hard to stop eating these once you start!
Great for Holidays: They make wonderful homemade gifts and are perfect for holiday treat platters.

Ingredients for Candied Pecans

Here’s what you’ll need to make these delicious candied nuts. The full list with measurements is in the recipe card below.

Main Ingredients

Unsalted pecans halves (Nuts)
Large egg white (Binder)
Vanilla extract (Flavoring)
Water (Liquid)

Dry Coating

Granulated sugar (Sweetener)
Light brown sugar (Sweetener)
Ground cinnamon (Spice)
Salt (Seasoning)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these classic Candied Pecans, but here are a few fun variations:

Spicy: Add a pinch of cayenne pepper or chili powder to the sugar mixture for a sweet and spicy kick.
Different Spices: Add other warm spices like nutmeg, allspice, or cardamom to the cinnamon sugar.
Different Nuts: Use walnuts, almonds, cashews, or a mix of nuts instead of pecans.
Maple Flavor: Substitute some of the sugar with maple sugar or add a drop of maple extract to the egg white mixture.
Orange Zest: Add some finely grated orange zest to the sugar mixture for a citrusy note.

Spreading the coated pecans on a baking sheet before baking for Candied Pecans.

How to Make Easy Candied Pecans

Let me show you how incredibly simple it is to make these Easy Candied Pecans:

Preheat Oven and Prepare Baking Sheet

I preheat my oven to 300 degrees F (150°C).
I line a large baking sheet with parchment paper or non-stick foil for easy cleanup.

Make Wet Coating

In a mixing bowl, I beat the egg white, vanilla extract, and water with a fork or whisk until stiff peaks form. This creates a light, meringue-like coating.

Make Dry Coating

I add the granulated sugar, brown sugar, cinnamon, and salt to a separate bowl and stir to combine well.

Coat Pecans

I add the pecan halves to the egg white mixture and gently toss until they are well coated.
I add the cinnamon sugar mixture and stir gently until the pecans are thoroughly coated.

Bake

I spread the coated pecans into a single layer on the prepared baking sheet.
I bake for about 40-45 minutes, stirring every 15 minutes. Stirring helps them cook evenly and prevents sticking.

Cool Completely

I remove the pecans from the oven and allow them to cool completely on the baking sheet. They will crisp up significantly as they cool.

Tips and Tricks for the BEST Candied Pecans

Here are my secrets for making these pecans truly exceptional:

Stiff Egg White Peaks: Beating the egg white mixture until stiff peaks form is key to the light, crispy coating.
Single Layer: Spread the pecans in a single, even layer on the baking sheet for uniform roasting and crisping.
Stir During Baking: Don’t skip stirring every 15 minutes! This prevents burning and ensures even cooking.
Cool Completely on Pan: Letting the pecans cool completely on the baking sheet allows the sugar coating to harden and become perfectly crisp.
Use Fresh Pecans: Start with fresh, good-quality pecan halves for the best flavor.

How to Serve

These Candied Pecans are incredibly versatile! Enjoy them:

As a Snack: A perfect sweet and crunchy snack on their own.
On Salads: Add a delightful crunch and sweetness to green salads, especially those with fruit or goat cheese.
As a Topping: Sprinkle over yogurt, oatmeal, ice cream, sweet potato casserole, or baked goods like muffins and cakes.
On Cheese Boards: A wonderful addition to any cheese or charcuterie board.
As Gifts: Package them in jars or cellophane bags for lovely homemade gifts during the holidays or any time of year.

Candied Pecans used as a topping on a salad or ice cream.

Make Ahead and Storage

These candied pecans are perfect for making ahead! Once completely cool, store the Candied Pecans in an airtight container at room temperature or in the refrigerator for several weeks.

FAQs about Candied Pecans

Can I use different nuts?
- Yes, this method works well with walnuts, almonds, and cashews too.
Can I make these spicier?
- Absolutely! Add cayenne pepper or chili powder to the sugar mixture to taste.
My pecans seem sticky, not crispy. What happened?
- They likely didn’t cool completely on the baking sheet, or they may have been slightly underbaked. Ensure they are fully cool before storing. High humidity can also affect crispness.

Enjoy these sweet, crunchy, and utterly addictive Easy Candied Pecans! They’re a perfect treat for snacking, gifting, or adding a special touch to your favorite dishes.

Candied Pecans

Author: Caoimhe Byrne
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: Makes about 4 cups 1x
Category: Snack, Dessert, Topping, Appetizer
Cuisine: American

Print Recipe

Description

These Candied Pecans are sweet, crunchy, and incredibly addictive! Pecan halves are coated in a light meringue mixture and tossed with cinnamon sugar, then baked until perfectly toasted. They are wonderful for snacking, adding to salads, or giving as gifts.

Ingredients

Scale

1 large egg white
1 teaspoon vanilla extract
1 teaspoon water
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 Tablespoon ground cinnamon
1 teaspoon salt
16 ounces (about 4 cups) unsalted pecan halves

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
Prepare Wet Coating: In a large mixing bowl, combine the egg white, vanilla extract, and water. Whisk vigorously with a fork or an electric mixer until frothy and stiff peaks begin to form (the mixture should hold its shape when the whisk is lifted).
Prepare Dry Coating: In a separate medium bowl, combine the granulated sugar, brown sugar, cinnamon, and salt. Stir well to combine.
Coat Pecans (Wet): Add the pecan halves to the bowl with the whipped egg white mixture. Gently toss until the pecans are evenly coated.
Coat Pecans (Dry): Add the cinnamon-sugar mixture to the bowl with the egg white-coated pecans. Stir gently until the pecans are thoroughly and evenly coated.
Spread on Baking Sheet: Spread the coated pecans in a single layer on the prepared baking sheet.
Bake: Bake for 40-45 minutes, stirring the pecans every 15 minutes to ensure even cooking and prevent burning.
Cool Completely: Remove the baking sheet from the oven and allow the pecans to cool completely on the baking sheet. They will crisp up as they cool.
Store

Notes

Pecans: Use pecan halves for the best results. You can substitute other nuts like walnuts or almonds, but baking times might vary slightly.
Egg White: Whipping the egg white mixture to stiff peaks helps create a light, crispy coating.
Baking: Stirring the pecans every 15 minutes is crucial for even toasting and prevents the sugar from burning in one spot.
Cooling: Let the pecans cool completely on the baking sheet before storing them. This allows the coating to fully harden and crisp up.
Serving Suggestions: Enjoy as a snack, add to salads, sprinkle over yogurt or oatmeal, use as a topping for desserts, or package them as gifts.
Storage: Store cooled candied pecans in an airtight container at room temperature or in the refrigerator for several weeks.

Easy Candied Pecans Recipe (Sweet, Crunchy & Addictive!)