This recipe for easy Candied Pecans shows how to make a crunchy, sweet batch of candied pecans with simple ingredients. Make them for holiday gifts or use them to add a nutty crunch to salads, breakfasts, desserts, and snacks.
We often reach for nuts, fruit, or chocolate when a snack attack hits. Candied pecans combine the best of those cravings: a satisfying crunch with a sweet, caramel-like flavor. Pecans toast beautifully and pair well with cinnamon and vanilla for an irresistible treat.
This recipe uses egg whites, sugar, and a few seasonings to create a thin, crunchy shell around pecan halves. After coating, the nuts are baked low and slow until the glaze sets and the pecans are crisp. The whole process is straightforward and yields a versatile snack you can enjoy throughout the year.
Use these candied pecans to top salads, sprinkle over oatmeal or ice cream, enjoy them straight from the jar, or package them as a homemade edible gift.
Why You’ll Love This Recipe
- Only 5 simple ingredients (plus water) you likely already have.
- Just 10 minutes of active prep time.
- They make a thoughtful, homemade holiday gift.
- Perfect for snacking or adding to both sweet and savory dishes.
- Great topping for ice cream, pancakes, waffles, or oatmeal.
- Naturally gluten-free.
Ingredients You’ll Need
- Pecan Halves – Use halves for the best texture and presentation.
- Sugar – White sugar gives the classic candy coating. Coconut sugar can be used for a paleo-friendly version; light brown sugar will change the flavor slightly.
- Ground Cinnamon – Adds warmth and complements the pecans’ natural flavor.
- Salt – Balances the sweetness and enhances flavor.
- Egg Whites – Help the sugar adhere and form a crisp coating when baked.
- Water – Thins the egg-white mixture so it coats evenly.
- Vanilla Extract – Adds a subtle, pleasant depth to the glaze.
How To Make Candied Pecans
- Prepare for baking: Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the sugar, cinnamon, and salt until evenly combined.
- Assemble the coating: In a large bowl, whisk the egg whites, water, and vanilla until blended. Add the pecans and toss to coat.
- Candy coat the pecans: Pour the cinnamon-sugar over the pecans and stir until every nut is well coated.
- Bake: Spread the coated pecans in a single layer on the prepared baking sheet. Bake for one hour, stirring every 15 minutes so they roast evenly and the coating dries to a crisp. Remove from the oven and cool completely before serving or storing.
Store candied pecans in an airtight container at room temperature for up to 2 weeks.
Expert Tips
- Choose pecan halves: Halves look and toast better than pieces. Fresh pecans should smell slightly sweet and nutty, not stale.
- Cool completely: Let the pecans cool fully on the pan so the coating hardens and no moisture collects in the container.
- Avoid overmixing egg whites: Stir just enough to combine. Overbeating can trap air and create bubbles in the coating.
- Bake in a single layer: Spreading the pecans evenly ensures uniform roasting and a consistent crunchy finish.
Variations
- Spicy candied pecans: Add a pinch of cayenne to the dry mix for a sweet-heat snack that pairs well with savory dishes.
- Mixed nuts: Combine pecans with walnuts or other nuts for a candied nut mix.
- Paleo option: Swap white sugar for coconut sugar for a paleo-friendly coating.
- Fall spice: Replace cinnamon with pumpkin spice for a seasonal flavor.
Freezing: Yes — you can freeze candied pecans. Once cooked and completely cooled, pack them in an airtight container or freezer-safe bag with as much air removed as possible. Store up to 4 months. Thaw on a sheet pan for even defrosting.
Serving Suggestions
Candied pecans are versatile and make a lovely edible gift when packaged in jars or bags.
- Snack on them straight from the jar.
- Add to salads for a sweet, crunchy contrast.
- Top sweet potato toast, pancakes, waffles, or oatmeal.
- Substitute for plain pecans in recipes to add sweetness and texture.
- Chop and use as a garnish on cakes, cupcakes, or pies.
If you try this easy candied pecans recipe, leave a rating or review below.
Candied Pecans
Ingredients
- 1 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 egg whites
- 2 tablespoon water
- 1/2 teaspoon vanilla extract
- 1 pound pecan halves
Instructions
- Preheat the oven to 250°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the sugar, cinnamon, and salt. Stir to mix.
- In a large bowl, whisk the egg whites, water, and vanilla. Add the pecans and toss to coat. Pour the sugar mixture over the pecans and stir to coat evenly. Spread the pecans on the baking sheet and bake for one hour, stirring every 15 minutes. Remove from the oven and cool to room temperature.
Notes
Storing: Cooked and cooled candied pecans keep in an airtight container for up to 2 weeks at room temperature. Refrigerating can extend freshness for several months.
Freezing: Pack cooled pecans in a freezer-safe bag or container with as much air removed as possible. Store up to 4 months and thaw on a sheet pan for best results.
Nutrition
Carbohydrates: 17 g,
Protein: 3 g,
Fat: 20 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
More Edible Holiday Gifts
- Instant Pot Apple Butter
- Cookie Dough Truffles
- Royal Iced Sugar Cookies
- Sweet and Salty Popcorn
This post was originally published in December 2013 and updated with new photos and tips in October 2021.