Perfect for holiday gifts, parties, or everyday snacking
Uses simple ingredients you probably already have
Easy to make in large or small batches
Makes your kitchen smell amazing while baking
Great for adding to salads, oatmeal, or desserts
Keeps well for days—ideal for make-ahead prep
No candy thermometer needed
Customizable with your favorite spices
Naturally gluten-free
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
raw pecan halves egg white water granulated sugar light brown sugar ground cinnamon salt vanilla extract (optional)
Directions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the egg white and water until frothy.
Add pecans to the egg white mixture and toss to coat.
In a separate bowl, mix together granulated sugar, brown sugar, cinnamon, and salt.
Pour the sugar mixture over the pecans and toss until evenly coated.
Spread the coated pecans in a single layer on the prepared baking sheet.
Bake for 40–45 minutes, stirring every 15 minutes to prevent burning and ensure even coating.
Remove from the oven and let cool completely on the baking sheet. The coating will harden as they cool.
Store in an airtight container once completely cooled.
Servings and timing
Makes about 3 cups Prep time: 10 minutes Cook time: 45 minutes Total time: 55 minutes
Variations
Spicy Candied Pecans: Add a pinch of cayenne pepper or chili powder for a sweet and spicy version.
Maple-Flavored: Substitute some or all of the granulated sugar with maple sugar or add a splash of maple extract.
Pumpkin Spice: Use pumpkin pie spice instead of cinnamon for a fall-inspired twist.
Vegan Option: Use aquafaba (chickpea brine) in place of egg white to make them egg-free.
Nut Mix: Use a combination of pecans, almonds, and walnuts for variety.
Extra Crunchy: Bake an extra 5–10 minutes, but watch closely to avoid burning.
Storage/Reheating
Store candied pecans in an airtight container at room temperature for up to 2 weeks. For longer storage, keep them in the refrigerator for up to 1 month or freeze for up to 2 months. To refresh their crunch, bake them at 250°F (120°C) for 5–10 minutes, then let cool.
FAQs
Can I make candied pecans without egg white?
Yes, you can use aquafaba or a vegan egg substitute to achieve a similar texture.
Why are my candied pecans sticky?
They may not have baked long enough to fully caramelize and dry. Let them cool completely to harden.
Can I use other nuts in this recipe?
Absolutely. Walnuts, almonds, or cashews work well with the same coating and method.
Do I need to stir them while baking?
Yes, stirring every 15 minutes helps prevent burning and ensures even coating and crisping.
How do I keep candied pecans from sticking together?
Spread them out in a single layer while cooling and avoid storing until fully cooled.
Are candied pecans gluten-free?
Yes, this recipe is naturally gluten-free if all ingredients are verified gluten-free.
Can I double the recipe?
Yes, just use two baking sheets to avoid overcrowding and adjust baking time if necessary.
How long do candied pecans last?
They last up to 2 weeks at room temperature or up to 1 month refrigerated in an airtight container.
Can I add flavors like vanilla or orange?
Yes, a splash of vanilla extract or a bit of orange zest adds extra depth to the flavor.
What can I use candied pecans for?
They’re great on salads, yogurt, oatmeal, baked goods, or simply enjoyed as a snack.
Conclusion
Homemade Candied Pecans are the ultimate sweet snack—crunchy, spiced, and addictive in the best way. Whether you’re making a batch for holiday gifts, dressing up your salads, or just treating yourself, this easy recipe delivers big flavor with minimal effort. Once you try them, you’ll want to keep a jar stocked year-round
Homemade Candied Pecans are sweet, crunchy, and spiced to perfection. Made with simple pantry staples, they’re baked until golden and addictive—perfect for snacking, gifting, or adding to salads and desserts.
Author:Catherine
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:3 cups
Category:Snack
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
3 cups raw pecan halves
1 egg white
1 tablespoon water
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
Instructions
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the egg white and water until frothy.
Add pecans to the egg white mixture and toss to coat evenly.
In a separate bowl, combine granulated sugar, brown sugar, cinnamon, and salt.
Pour the sugar mixture over the coated pecans and toss until evenly coated.
Spread pecans in a single layer on the prepared baking sheet.
Bake for 40–45 minutes, stirring every 15 minutes to prevent burning and ensure even coating.
Remove from oven and let cool completely on the baking sheet. The coating will harden as they cool.
Once fully cooled, store in an airtight container at room temperature.
Notes
Add a pinch of cayenne pepper for a spicy kick.Use aquafaba instead of egg white for a vegan version.Swap cinnamon for pumpkin spice for a fall twist.Combine with other nuts like almonds or walnuts for variety.For extra crunch, bake an additional 5–10 minutes, watching closely.
