There’s something magical about the sweet crunch of candied pecans. They’re the kind of treat that disappears faster than you expect—one handful turns into five before you even realize it. Whether you’re dressing up a salad, topping your favorite dessert, or simply snacking straight from the pan (guilty!), this candied pecans recipe is one you’ll want to keep forever.
I’ve made plenty of nut-based recipes over the years, but these pecans? They’re special. Lightly crisp, caramelized with brown sugar and cinnamon, and just the right balance of sweet and nutty. The best part? You can make them with just a few pantry staples—and no candy thermometer needed.
Why You’ll Love These Candied Pecans
If you’ve ever wondered how to make candied pecans that taste bakery-quality without complicated steps, this recipe is your answer.
Here’s why it’s one of my go-tos:
- Super easy: No fancy tools. Just one bowl, one pan, and an oven.
- Versatile: Use them as a topping for desserts, salads, oatmeal, or yogurt.
- Perfectly crunchy: The sugar mixture hardens beautifully, giving that addictive crackle.
- Make-ahead friendly: They stay fresh for weeks—if you can resist eating them all!
These cinnamon-sugar candied pecans are a dream around the holidays but honestly, I make them year-round. They make the kitchen smell amazing and instantly turn any day a little sweeter.
Ingredients You’ll Need
You only need a few basics—most of which are probably already sitting in your pantry.
- 2 cups pecan halves (unsalted)
- 1 egg white
- 1 tablespoon water
- ½ cup brown sugar (you can mix brown and white for a lighter flavor)
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- Pinch of salt
- Optional: A tiny pinch of cayenne for a sweet-spicy twist
That’s it! No butter, no syrup—just simple ingredients that caramelize perfectly in the oven.
How To Make Candied Pecans (The Easy Way)
This method keeps things simple and foolproof.
Step 1: Preheat and prep
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Step 2: Whisk the coating
In a large bowl, whisk the egg white and water until frothy. This helps the sugar mixture stick to every nook and cranny of the pecans.
Step 3: Mix the sugars and spice
In another bowl, combine brown sugar, granulated sugar, cinnamon, and a pinch of salt. Give it a quick stir to blend evenly.
Step 4: Coat the pecans
Toss the pecans into the frothy egg white mixture until they’re well coated. Then, pour in the sugar mix and stir until every pecan looks beautifully sugared.
Step 5: Bake
Spread the coated pecans on your baking sheet in a single layer. Bake for 35–40 minutes, stirring every 15 minutes so they caramelize evenly.
Step 6: Cool and crisp
Once golden and fragrant, remove from the oven. Let them cool completely—this is when they harden into that perfect crunch.
Tips For The Best Candied Pecans
- Watch the oven: They can go from golden to burnt quickly in the last few minutes.
- Use parchment paper: Makes cleanup easy and prevents sticking.
- Cool completely: The magic happens as they cool; that’s when the sugar crystallizes.
- Try different flavors: A touch of vanilla, pumpkin spice, or even a hint of maple syrup adds fun twists.
If you’re feeling adventurous, try making brown sugar pecans using just one type of sugar for a deeper, caramel-like flavor.
Serving Ideas
You’ll be amazed how many ways you can use these candied pecans.
- On salads: Especially with goat cheese, cranberries, and spinach.
- On desserts: Sprinkle over cheesecake, brownies, or ice cream.
- In breakfast: Mix into granola, oatmeal, or pancakes.
- As gifts: Pour into jars, tie with ribbon, and you’ve got a sweet homemade present.
And yes, I absolutely recommend keeping a small jar for yourself too.
Storing Your Candied Pecans
These pecans store beautifully, making them perfect for gifting or meal prep.
- At room temperature: Up to 2 weeks in an airtight container.
- In the fridge: Up to 1 month.
- In the freezer: Up to 3 months.
Just make sure they’re completely cool before sealing—any warmth traps moisture and softens the sugar coating.
Variations You’ll Love
Want to mix things up? Try these fun ideas:
- Sweet & Spicy Candied Pecans: Add a pinch of cayenne or chili powder.
- Maple Glazed Pecans: Swap some sugar for pure maple syrup.
- Cinnamon Sugar Pecans: Double the cinnamon for extra warmth.
- Vanilla Sugar Pecans: Stir a splash of vanilla extract into the egg white mixture.
Each variation gives a slightly different flavor, but all keep that crave-worthy crunch.
Troubleshooting: Why Aren’t My Candied Pecans Crunchy?
If they’re sticky instead of crisp, here’s what likely went wrong:
- Undercooked: They need enough time for the sugar to caramelize fully.
- Humidity: Moist air can soften the sugar coating. Store in a cool, dry place.
- Not cooled properly: Always let them sit until completely cool before storing.
If this happens, you can pop them back in the oven for 5–10 minutes to crisp them up again.
Candied Pecans Recipe
Ingredients
Method
- Set your oven to 300°F (150°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk the egg white and water until frothy and light. This helps the sugar stick to the pecans.
- In a separate bowl, combine brown sugar, white sugar, cinnamon, and a pinch of salt. Stir well to mix evenly.
- Add the pecan halves to the egg white mixture and stir until every piece is coated. Then add the sugar mixture and stir again until the pecans are evenly covered.
- Spread the coated pecans on the baking sheet in a single layer. Bake for 35–40 minutes, stirring every 15 minutes so they bake evenly.
- Take the pecans out of the oven once they’re golden brown and smell amazing. Let them cool completely on the baking sheet — they’ll crisp up as they cool.
Notes
- Make sure the pecans are in a single layer when baking — crowding the pan makes them sticky.
- Stirring during baking keeps the coating even and prevents burning.
- Store cooled pecans in an airtight jar at room temperature for up to 2 weeks.
- These make perfect holiday gifts — just fill a jar, add a ribbon, and you’re done!
FAQs About Candied Pecans
1. Can I make candied pecans without egg whites?
Yes! Mix a tablespoon of maple syrup or melted butter with your sugar coating. It won’t be quite as crunchy, but still delicious.
2. Are candied pecans gluten-free?
Absolutely. Every ingredient in this candied pecans easy oven recipe is naturally gluten-free.
3. How do I make sugared pecans without brown sugar?
You can use all white sugar for a lighter, crisper coating. It’s just as tasty.
4. Can I use this recipe for other nuts?
Definitely. Almonds, walnuts, or cashews all work great. Just adjust the bake time slightly.
5. What’s the difference between glazed pecans and candied pecans?
Glazed pecans are often made with butter or syrup for a glossy finish, while candied pecans have that crunchy, crystallized sugar coating.
Final Thoughts
If you’ve never made candied pecans before, you’re about to find your new favorite snack. They’re easy, endlessly customizable, and make everything they touch taste better.
Every time I make these, the smell of cinnamon and sugar fills the kitchen, and I’m reminded why I fell in love with baking in the first place—it’s about those small, sweet moments that bring comfort and joy.
So go ahead, preheat that oven, grab your pecans, and let’s make something sweet together.
