This easy candied pecans recipe are coated in cinnamon-sugar and bake up crisp, sweet, and irresistible. With just 7 simple ingredients and about 40 minutes, you can make homemade candied pecans that are perfect for salads, snacking, or holiday gifting.
These homemade Candied Pecans are one of those recipes you’ll find yourself making over and over again. I adapted this recipe from my popular candied almond recipe, and with just seven pantry ingredients, the pecans bake in the oven to form the perfect cinnamon candy coating.
They’re incredibly simple to make — mix, bake, and you’re done — yet they taste like something you’d buy from a gourmet shop or holiday market. Enjoy them on their own for a quick snack, sprinkle them over salads or your favorite desserts like ice cream, add them to cheese boards, or package them up for homemade Christmas gifts. They’re a cozy, irresistible treat that makes your kitchen smell like Christmas.
Ingredient notes and substitutions
- Vanilla extract: If you’d like stronger cinnamon flavor, you can substitute part of the vanilla extract with cinnamon extract or flavor.
- Pecans: I recommend using unsalted pecans so that the nuts aren’t salty.
- Granulated sugar: I don’t make these almonds super sweet. If you want a sweeter almond with more of a glaze on it, feel free to increase the amount of sugar by 1-2 tablespoons.
- Brown sugar: I use light brown sugar, but light or dark brown sugar will work. Also, if you want a sweeter almond, feel free to increase the amount of sugar by 1-2 tablespoons.
- Cinnamon: If you like a strong cinnamon flavor or if you increase the amount of sugar, I recommend increasing the amount of cinnamon to 2½ or 3 teaspoons.
How to make candied pecans
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 300F. Line a half sheet pan with a silicone baking mat or parchment paper.
Step 2: In a large bowl, mix the egg white until frothy.
Step 3: Stir in the vanilla extract.
Step 4: Add the pecans, and toss to coat in the egg white mixture.
Step 5: Add the sugars, salt, and cinnamon. Toss to combine.
Step 6: Spread the nuts into an even single layer in the prepared pan. For the best results, don’t overcrowd the baking sheet.
Step 7: Bake until the almonds are crisp, about 25-30 minutes. Let cool to room temperature before serving.
Recipe Tips!
- Pan: If you don’t have a half sheet pan, a rimmed jelly roll pan (15x10x1) will also work.
- Preparing the pan: If you don’t have silicone baking liners or parchment paper, you can use nonstick baking spray to grease your pan.
- Cooling: It’s important that the pecans cool completely before storing. Otherwise, any residual moisture will soften the nuts.
- Homemade gift: Candied pecans make a great holiday gift! Simply add the cooled pecans to mason jars and tie a pretty ribbon on, and you have a great hostess gift, housewarming gift, or homemade Christmas gift.
- Doubling: If you’d like to make a large batch of candied almonds, just double the recipe. You’ll need at least a half sheet pan for the recipe to avoid overcrowding the almonds as they bake.
Storage
The candied pecans can be stored in an airtight container at room temperature. They will keep for up to 1 week when properly stored.
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Easy Candied Pecan Recipe
Equipment
Ingredients
- 1 large egg white
- 1 tablespoon vanilla extract
- 2 cups unsalted pecan halves
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar packed
- ¼ teaspoon salt
- 2-3 teaspoons ground cinnamon depending on desired cinnamon flavor
Instructions
- Preheat oven to 300F. Line a half sheet pan with a silicone baking mat or parchment paper.
- In a large bowl, mix the egg white until frothy.1 large egg white
- Stir in the vanilla extract.1 tablespoon vanilla extract
- Add the pecans, and toss to coat in the egg white mixture.2 cups unsalted pecan halves
- Add the sugars, salt, and cinnamon.3 tablespoons granulated sugar, 3 tablespoons brown sugar, ¼ teaspoon salt, 2-3 teaspoons ground cinnamon
- Toss to combine.
- Spread the nuts into an even layer in the prepared pan.
- Bake until the almonds are crisp, about 25-30 minutes.
- Let cool to room temperature before serving.
Notes
- Vanilla extract: If you’d like stronger cinnamon flavor, you can substitute part of the vanilla extract with cinnamon extract or flavor.
- Pecans: I recommend using unsalted pecans so that the nuts aren’t salty.
- Granulated sugar: I don’t make these almonds super sweet. If you want a sweeter almond with more of a glaze on it, feel free to increase the amount of sugar by 1-2 tablespoons.
- Brown sugar: I use light brown sugar, but light or dark brown sugar will work. Also, if you want a sweeter almond, feel free to increase the amount of sugar by 1-2 tablespoons.
- Cinnamon: If you like a strong cinnamon flavor or if you increase the amount of sugar, I recommend increasing the amount of cinnamon to 2½ or 3 teaspoons.
- Nutrition values are estimates.
Nutrition
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