Go Back

Easy Candied Pecans

Easy candied pecans are oven-baked low and slow until crisp, with an egg-white glaze and a cinnamon-sugar crackly coating. Stirring every 15 minutes helps the sugar set evenly for crunchy, glossy pecans.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat the oven to 250F, then line a sheet pan with parchment so the pecans won’t stick.
  2. Whisk the egg white, water, and vanilla extract until frothy to create an even coating base.
  3. Toss the pecan halves with the frothy egg mixture until evenly coated, with a light sheen on every piece.
  4. Mix the sugar, ground cinnamon, and salt, then toss the coated pecans until you see a sandy cinnamon-sugar layer clinging all over.
Bake and crisp
  1. Spread the pecans in a single layer on the parchment for even baking and minimal clumping.
  2. Bake at 250F for 1 hour, stirring every 15 minutes so the cinnamon sugar bakes into a crackly coating.
  3. Cool the candied pecans completely on the pan until crunchy, then break apart and store airtight.

Notes

For the crunchiest result, don’t move the pecans off the hot pan until they’re fully cooled; the sugar needs time to set. Store airtight at room temperature for up to 2 weeks; freeze in a freezer-safe bag for up to 2 months. For a simple swap, use a cinnamon-sugar mix labeled “no sugar added” (follow package sugar-equivalency) to reduce added sugar while keeping the same bake method.