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Delicious candied pecans coated in an amazing cinnamon sugar glaze. The best combo of sweet, salty, soft and crunchy. Perfect for snacking, gift giving and adding to salads!

If you like pecans, you will love these easy candied pecans! They have such a yummy cinnamon sugar flavor and are super simple to make. They also make a great gift idea for the holidays. I’m sure your neighbors, teachers, friends, etc. would adore them!

candied pecans in white bowl

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Candied pecans are so versatile and can be used so many ways! Add them to salads, trail mix, desserts or simply grab a handful (or two) for snacking. I sometimes even switch up the spices I use based on what I have on hand. So easy, flavorful and delicious!

5 simple ingredients

  • Pecans: Look for shelled pecan halves. Make sure they’re raw and aren’t already seasoned.
  • Sugar: Granulated sugar is my favorite. Some use a mix of granulated and brown sugar. Both ways taste delicious.
  • Cinnamon: This is my all-time favorite spice to use for candied pecans. It tastes just like the holidays!
  • Salt: A small sprinkle of salt will balance out the sweetness perfectly.
  • Egg white: This is used to help bind the sugar and spices onto the pecans.

Pouring egg whites over bowl of pecans

How to make candied pecans in oven

For the printable recipe, scroll down a little further.

  1. WHISK. In a large bowl, whisk together egg white and water. Then pour in pecans and stir until combined.
  2. COAT. In a smaller bowl, mix together sugar, cinnamon and salt and then pour mixture over pecans. Stir until all pecans are well coated.
  3. BAKE. Spread pecans out on prepared cookie sheet and bake at 350°F for 15-20 minutes, or until caramelized. Stir halfway through.
  4. COOL. Pour onto wax paper to cool. Then break into pieces and enjoy!

Stove top version

You can easily make this recipe on the stove too. Just add all of the ingredients (except the pecans) to a non-stick skillet and cook over medium-heat for about 1 to 2 minutes. You want the sugar to dissolve and the mixture to bubble. Then add the pecans to the skillet and cook for an additional 3 minutes or so, until all pecans are coated and caramelized. Remove from heat and pour onto wax paper to cool.

mixing candied pecans in glass bowl

Variations

  • Feel free to use other spices like pumpkin pie spice or add in a dash of cayenne for a little heat.
  • Sometimes I add a splash of vanilla extract for even more flavor.
  • These candied pecans are on the sweeter side. You can use a little less sugar for a more subtle hint of sweetness.
  • You may use a mixture of nuts to make mixed candied nuts if preferred.

Storing tips

They will stay fresh for about 2-3 weeks if kept in an airtight container at room temperature. Before storing, make sure your pecans have cooled completely. If you store them while still warm, they could end up soggy.

candied pecans on baking sheet with wooden spoon

Favorite ways to use them:

candied pecans

Candied Pecans

4.91 from 11 votes
Delicious candied pecans coated in an amazing cinnamon sugar glaze. The best combo of sweet, salty, soft and crunchy. Perfect for snacking, gift giving and adding to salads!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 16

Ingredients 

Instructions

  • Preheat oven to 300ºF. Place parchment paper on a cookie sheet and set aside.
  • Beat egg white and water with a whisk in a large bowl. Pour in pecans and stir well until coated.
  • In a smaller bowl, combine sugar, cinnamon and salt. Pour over pecans and stir until every pecan is well coated.
  • Pour on prepared cookie sheet and bake in preheated oven for 15-20 minutes, or until the sugar has caramelized. Stir halfway through.
  • Pour onto wax paper to cool and then enjoy!

Notes

Serving size is about 1/4 cup. 

Serving: 0.25cup | Calories: 247kcal | Carbohydrates: 16g | Protein: 2g | Fat: 20g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 122mg | Fiber: 2g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 0.8mg
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

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