If you’re searching for the ultimate crunchy, sweet, and slightly spiced treat, Candied Pecans are the answer you’ve been waiting for. This classic snack is a true crowd-pleaser: the sugary coating hugged by just the right amount of cinnamon makes each bite irresistible, and their shattering crunch and toasty aroma singlehandedly transform the mood in any kitchen. Whether you’re topping a salad, dressing up your oatmeal, or simply nibbling straight from the jar, Candied Pecans always feel like a luxurious treat—yet they couldn’t be easier to make at home.
Ingredients You’ll Need
You won’t believe how a handful of basics from your pantry can turn into something so addictive! Each ingredient in these Candied Pecans plays an essential role, adding flavor, texture, and that perfect holiday sparkle.
- Pecan halves: The star of the show! Use fresh, high-quality pecans for the best texture and flavor.
- Granulated sugar: Caramelizes into a sweet, crunchy shell and balances the natural nuttiness.
- Ground cinnamon: Adds cozy warmth and elevates the aroma of the pecans beautifully.
- Salt: Enhances sweetness while keeping the flavors perfectly balanced.
- Ground nutmeg (optional): Brings subtle depth and a hint of holiday spice—skip it if you’d like a more classic vibe.
- Egg white: Binds everything together so each pecan gets its fair share of the sugar-and-spice coating.
- Water: Helps the egg white loosen up for a silky emulsion.
- Vanilla extract: Adds an irresistible fragrance and just a kiss of sweetness that lingers.
How to Make Candied Pecans
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 300°F (150°C) to ensure even, slow caramelization. Line a baking sheet with parchment paper—this makes cleanup a breeze and helps keep the pecans from sticking or burning. Set it aside while you whip up the coating.
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, whisk together the egg white, water, and vanilla extract. Whisking until frothy (think soft meringue-y bubbles) is key—the foam will help the sugary coating stick to every craggy surface of your pecans. This is the secret step that turns a good batch into a great one!
Step 3: Coat the Pecans
Add all your pecan halves to the frothy egg white mixture and gently toss to coat each piece. Don’t rush—take a moment to ensure every pecan looks glossy and damp, ready to catch all that sugar and spice magic.
Step 4: Mix the Dry Ingredients
In a separate bowl, stir together the sugar, ground cinnamon, salt, and that optional pinch of nutmeg. This blend will be your flavor bomb—make sure it’s evenly mixed so every pecan is equally irresistible.
Step 5: Combine and Coat
Pour the sugar-and-spice mixture over the wet pecans and stir with gentle determination. You want every piece thoroughly blanketed with the sweet, spiced coating. If some mixture collects at the bottom, keep tossing until it clings to the nuts.
Step 6: Bake Low and Slow
Spread the coated pecans on your prepared baking sheet in a single layer—if they’re crowded, they’ll steam instead of crisping. Bake for 40–45 minutes, stirring every 15 minutes to ensure they toast evenly and the sugary crust caramelizes on all sides. Your home will smell incredible at this point, and the pecans should finish golden and aromatic.
Step 7: Cool Completely
Once they’re golden brown and crisp, take the pecans out of the oven and let them cool right on the pan. They’ll firm up as they cool, developing that signature snap. Try not to eat too many while they’re still warm—tempting as it is!
How to Serve Candied Pecans
Garnishes
Candied Pecans make salads feel like a five-star affair—just toss a small handful over greens with crumbled cheese and sliced pears. They’re also a gorgeous topper for creamy desserts like panna cotta, or sprinkled on oatmeal for a decadent breakfast. For a uniquely beautiful finish, dust them with a little extra cinnamon or a pinch of flaky sea salt right after baking.
Side Dishes
These pecans shine alongside savory dishes. They add a touch of sweetness and crunch to roasted veggies, grain bowls, or even holiday stuffing. Tuck them into a cheese board, nestling them among sharp cheeses and fresh fruit, for an easy, elegant upgrade to any gathering.
Creative Ways to Present
For gifting, scoop Candied Pecans into glass jars, tie with a ribbon, and include a sweet note. They’re a hit in homemade snack mixes, or layered in mason jars for DIY parfaits. You can also toss them onto cupcakes, swirl them into ice cream, or serve them in mini paper cups at parties—watch them disappear!
Make Ahead and Storage
Storing Leftovers
Keep your Candied Pecans fresh by storing them in an airtight container at room temperature. They’ll stay deliciously crisp for up to two weeks—just make sure they’re completely cool before sealing to avoid any clumping or sogginess.
Freezing
Have a big batch to savor? Candied Pecans freeze beautifully. Transfer them to a freezer-safe bag or tight-lidded container, pressing out excess air, and pop them in the freezer for up to three months. Thaw at room temperature and they’ll taste just as crunchy and sweet as the day you made them.
Reheating
If your pecans lose a bit of their crisp bite, revive them by spreading on a baking sheet and warming in a 300°F oven for about 5 minutes. Let them cool before munching—their trademark snap will return in all its glory!
FAQs
Can I use a different type Snack
Absolutely! While pecans are traditional for their buttery flavor and texture, you can use walnuts, almonds, or cashews. Adjust bake time slightly depending on the size and oil content of the nut you choose.
What’s the best way to keep Candied Pecans from sticking together?
Make sure to stir them during baking and let them cool completely before storage. If some stick together after cooling, a gentle tap will break them apart without crumbling the delicious coating.
Can I make Candied Pecans without egg whites?
You can! Swap in aquafaba (the liquid from canned chickpeas) for an egg-free option. Whip it until frothy just as you would egg whites for a similar binding effect.
Why are my Candied Pecans chewy instead of crunchy?
They might just need a bit more time in the oven, or perhaps they were stored before cooling completely. To rescue chewy pecans, spread them back on a tray and bake for a few more minutes at 300°F.
Are Candied Pecans gluten-free?
Yes! The basic recipe contains no wheat or gluten-based ingredients, making these a perfect snack or topping for anyone following a gluten-free diet.
Final Thoughts
If you’ve never made Candied Pecans at home, you’re in for a wonderfully sweet surprise—once you taste their crisp shell and fragrant spice, you’ll want to make them again and again. Go ahead and whip up a batch; you might need to make extra, because they tend to vanish fast!
Print
Candied Pecans Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious candied pecans with this easy recipe. These sweet and crunchy pecans are perfect for snacking, topping salads, or enjoying as a holiday treat.
Ingredients
Pecans:
- 2 cups pecan halves
Candy Coating:
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 egg white
- 1 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Mix Egg White Mixture: In a large bowl, whisk together the egg white, water, and vanilla extract until frothy. Add the pecans and toss to coat.
- Prepare Sugar Coating: In a separate bowl, mix the sugar, cinnamon, salt, and nutmeg. Pour over pecans and stir to coat.
- Bake: Spread pecans on the baking sheet, bake for 40-45 minutes, stirring every 15 minutes until golden.
- Cool: Remove from oven, let cool completely before serving or storing.
Notes
- Store candied pecans in an airtight container at room temperature for up to two weeks.
- Great for salads, oatmeal, or as a holiday snack.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 17g
- Sodium: 75mg
- Fat: 17g
- Saturated Fat: 1.5g
- Unsaturated Fat: 14.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
