Go Back

Easy Candied Pecans

Easy candied pecans with a crackly cinnamon-sugar coating made by baking low and slow. Toasted until glossy, then cooled completely for that crunchy snap.
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: 760
Ingredients Equipment Method Notes

Ingredients
  

Candied pecans
  • 1 lb pecan halves Use pecan halves for even coating and crunch.
  • 1 egg white Large egg white only.
  • 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 oven to 250F and line a sheet pan with parchment for easy release and faster cleanup.
  2. Whisk egg white, water, and vanilla extract until frothy and well combined.
  3. Toss pecan halves in the egg-white mixture until evenly coated.
  4. Mix sugar, ground cinnamon, and salt, then toss the coated pecans until thoroughly covered.
Bake and cool
  1. Spread the pecans in a single layer on the lined sheet pan to help them bake evenly.
  2. Bake for 1 hour at 250F, stirring every 15 minutes so the coating crisps uniformly.
  3. Cool completely on the pan until crunchy, then break apart and store airtight.

Notes

Pro tip: keep stirring every 15 minutes during the full bake so every surface gets the same crackly coating. Store airtight at room temperature for up to 2 weeks; freeze airtight for up to 3 months for longer storage. For a simpler swap, use maple sugar in place of part of the granulated sugar if you want a slightly deeper caramel note (texture will still crisp).