Candied Pecans
These glossy, crunchy candied pecans are coated in a sweet sugar mixture of brown sugar, granulated sugar, and warm cinnamon, then baked until perfectly crisp. They make an irresistible snack, a beautiful topping for desserts, or the perfect crunchy addition to salads.
This recipe uses simple pantry ingredients—pecan halves, an egg white, vanilla, a touch of salt, and two types of sugar—to create the perfect balance of sweet and spiced flavors. The white mixture of egg white and water creates a glossy coating that helps the sugar adhere, forming a crisp shell as they bake in the oven. The result is a caramelized glaze that shatters with every bite.
How to make it
Preheat your oven to 300 degrees F (150°C) and line a baking sheet with parchment paper or a silicone mat. In a large bowl, whisk together the egg white, water, and vanilla until frothy, about 1–2 minutes.
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Add the brown sugar, granulated sugar, cinnamon, and salt, then stir until the sugar mixture is evenly combined.
Add the pecan halves (or chopped pecans) and toss until fully coated in the glossy glaze. Spread them out in a single layer on your prepared baking sheet, making sure they’re not crowded. Bake for 35–40 minutes, stirring once halfway through. If using chopped nuts, reduce the baking time to about 25–30 minutes and stir every 10 minutes for even caramelization.
Once done, remove the pan from the oven and allow the pecans to cool completely. They’ll continue to crisp as they reach room temperature, developing that addictive, crunchy coating you can’t resist.
Storage
Once cooled, transfer your candied pecans to an airtight container. They’ll stay fresh at room temperature for up to 2 weeks or in the refrigerator for about a month. For longer storage, freeze for up to 2 months. If they soften, reheat on the stovetop or in a 300°F oven for 5–10 minutes to restore their crunch.
Tips & Tricks
- Add a pinch of cayenne pepper to the sugar mixture for a sweet-spicy twist.
- Mix in 1 teaspoon of orange zest for a bright, citrusy note.
- Substitute walnuts or cashews for the pecans for variety.
- Use as a topping for ice cream, cakes, or brownie desserts.
- For a deeper caramel flavor, use dark brown sugar instead of light.
- Add ⅛ teaspoon of almond extract for a toasty undertone, or sprinkle a little flaky sea salt over the top before baking.
FAQ
Can I make them on the stovetop?
Yes! Cook the sugar mixture in a skillet over medium heat, add the nuts, and stir constantly until coated and toasted.
How do I keep the nuts crunchy?
Store them in an airtight container once fully cooled, and avoid humidity.
Can I make these ahead for gifts?
Absolutely—they make wonderful edible gifts for the holidays! Package them in a glass jar or a sealed bag with a festive ribbon.
Can I use other nuts?
Yes—walnuts, cashews, or even almonds all work beautifully in this recipe.
Similar Recipes
If you love these candied pecans, you’ll enjoy my Pumpkin Caramel Sauce drizzled over them, or try pairing them with my Pumpkin Pie for a sweet and salty crunch. My Cinnamon Cream Cheese Frosting also makes a dreamy dip for these warm, spiced nuts. If you’re looking for another festive edible decoration, try these sugared cranberries!
These candied nuts are simple to make but impossible to stop eating. Keep a batch on hand for quick snacks, last-minute gifts, or the perfect topping for your favorite desserts. If you make them, don’t forget to tag me on Instagram—I love seeing how you use them!
Candied Pecans
Ingredients
- 3 cups pecan halves (or 2½ cups of chopped pecans) 200g
- ½ cup granulated sugar 100g
- ¼ cup light brown sugar 50g
- 1 tsp cinnamon
- ¼ tsp salt
- 1 egg white
- 1 tbsp water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment or a silicone mat.
- In a large bowl, whisk egg white, water, and vanilla until frothy, about 1-2 minutes. Add the sugars, cinnamon, salt, and any extra flavoring you want to add (see notes)
- Toss the nuts in and stir until coated.
- Arrange nuts in a single layer on the sheet without crowding.
- Bake the halves for 35–40 min, stirring once halfway. If using chopped pecans bake for about 25 to 30 minutes, stirring every 10 minutes.
- Let the nuts fully cool down on the pan. They’ll crisp up even more as they cool.
