Go Back

Easy Candied Pecans

Easy candied pecans with a cinnamon-sugar coating, built on a frothy egg-white glaze and slow oven baking for a crisp, crackly crunch. Bake low and slow, stir every 15 minutes, then cool completely on the pan so the coating sets.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 250°F and line a sheet pan with parchment for nonstick, even candied nuts.
  2. Whisk egg white, water, and vanilla extract until frothy, then stir until it looks lighter and slightly foamy.
  3. Toss pecan halves in the frothy egg white until evenly coated, scraping the sides so every nut is glossy.
  4. Mix sugar, ground cinnamon, and salt, then toss with the pecans until they’re fully dusted in the cinnamon-sugar blend.
  5. Spread the coated pecans in a single layer so they bake crisp instead of steaming; bake at 250°F for 1 hour.
  6. Stir the pecans every 15 minutes during baking so the coating browns evenly with a crackly surface developing.
  7. Cool the pecans completely on the pan until crunchy, then break apart into clusters for the final texture.
  8. Store the candied pecans airtight once fully cooled to keep the coating crisp.

Notes

For the best crunch, spread the pecans in a true single layer and don’t rush cooling—keep them on the pan until completely dry and crunchy. Store airtight at room temperature for up to 1 week; freeze in a sealed bag for up to 2 months. To make it dairy-free and still hold the coating, keep the egg-white base as written—no butter needed.