Making Candied Pecans at home is a lot simpler (and less expensive!) than you may think! You only need a few basic ingredients and just ten minutes to prep this sweet but perfectly spiced snack. Watch the how-to video in the recipe card for all of my tips and tricks!
Easy Candied Pecans
Few things smell better than candied pecans toasting in the oven.
This sweet treat always takes me right back to the carnivals and Amish markets of my childhood, where we’d pay top dollar for tubs of caramel corn and paper cones of sparkly, sugar coated pecans.
Little did I know that I could make those same treats at home for a fraction of the price (but in my defense, I was young, and they were really hard to resist).
My easy recipe is beautifully spiced with just the right amount of sweetness, and truly so very easy to make. Chances are, you already have all the ingredients you need in your pantry! Oh, and did I mention they make great gifts? Just wrap them up in a pretty jar or treat bag, tie it with a bow, and you’ve got a simple, but delicious homemade gift.
Let’s get started!
What You Need
You only need a few basic ingredients to make homemade candied pecans:
- Egg white. We need just one egg white (no yolk!) to help the sugar and spices stick to the pecans and give them their perfect exteriors. If you feel bad throwing away your yolk, you could always use the extra as an excuse to mix up a batch of star bread, crescent rolls, or snickerdoodles 😉.
- Vanilla extract. Use your homemade vanilla extract if you have some!
- Pecans. You’ll need two cups of pecan halves. This recipe works well with pretty much any kind of nut though, so if you aren’t a fan of pecans or just want to mix things up, give it a try!
- Sugar. We’ll use a combination of granulated sugar and light brown sugar to make the candy coating. The blend of two sugars balances the flavor perfectly.
- Spices. I add cinnamon and allspice to my pecans, but you can just do cinnamon if that’s what you like. Some people also add a little bit of cayenne pepper to their candied nuts.
- Salt. Just a little bit of salt rounds everything out. Table salt works just fine–no need to get fancy!
SAM’S TIP: The allspice in this recipe is optional, but it does add a great flavor. I first became obsessed with the candied pecans sold at an Amish market near my house, and theirs are spiced with allspice, so I like to use it here. There is not a substitute spice that will give you quite the same flavor.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Candied Pecans
- Vigorously whisk together your egg white, water, and vanilla for about 30 seconds/until the surface is nice and foamy.
- Add the pecans to your egg white mixture and toss them until all of the nuts are coated.
- Separately whisk together spices, salt and sugars and then pour over the pecans and stir until all of the pecans are covered with the mixture.
- Spread pecans in an even layer on your baking sheet. Bake until pecans appear dry, stirring with a spatula every 15 minutes.
SAM’S TIP: Periodically stirring the nuts while they cook helps for even cooking, but also makes sure there are no wet egg white spots lurking under anything! Always make sure to spread everything back into one even layer when you’re done stirring.
Frequently Asked Questions
Yes! To freeze, allow the pecans to cool completely after baking, and then transfer them to an airtight container (a ziplock bag works well) where they will keep up to 2 months.
Yes! Feel free to substitute walnuts, cashews, or almonds instead of using the pecans called for (you would use the same amount of nuts as called for in the recipe). I also have shared a detailed tutorial on how to make candied walnuts!
While they’re similar, glazed pecans typically include some kind of syrup instead of an egg white. Because of this, they typically have a slightly different texture and flavor.
They will keep for up to two weeks in an airtight container at room temperature, at least three weeks in the refrigerator, or up to two months in the freezer. No matter where you store them, keep in a tightly sealed, airtight container.
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
How to Make Candied Pecans
- 1 large egg white
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 2 cups pecan halves (225g)
- ⅓ cup granulated sugar (66g)
- ⅓ cup light brown sugar tightly packed, (70g)
- 1 teaspoon ground cinnamon
- ¼ teaspoon table salt
- ¼-½ teaspoon allspice optional, see note
- Preheat oven to 250F (120C) and line a baking sheet with parchment paper (see note).
- Combine egg white, water, and vanilla extract in a large bowl and whisk vigorously for 30 seconds (mixture should be foamy/frothy).
- Add pecans and stir until all pecans are coated in egg white.
- In a separate bowl, whisk together the sugars, cinnamon, salt, and allspice (if using).
- Pour the sugar mixture over the pecans and stir until completely combined.
- Spread nuts in an even layer onto prepared cookie sheet.
- Bake on 250F (150C) for 45-50 minutes, removing cookie sheet from oven every 15 minutes and using a spatula to stir/flip the pecans (be sure to stir ALL of the sugar mixture as well, or it may burn to the pan). When finished baking, pecans should all appear dry.
- After baking, allow to cool at least 15 minutes before enjoying.
- Store candied pecans in an airtight container at room temperature for up to two weeks.
AllspiceAllspice is optional but the candied pecans that I usually buy from the Amish markets use it and it adds a nice extra touch. I typically use a heaping ¼ teaspoon.
Parchment paperLining your baking pan with parchment paper makes cleanup easier, but it does make it more difficult to stir the pecans. If you don’t have any parchment or prefer not to use it, you can simply bake the pecans directly on an ungreased baking sheet.
StoringCandied pecans will keep tightly sealed in an airtight container for one to two weeks. They will keep for at least three weeks in an airtight container in the refrigerator and may be frozen for several months.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.