Skip the expensive store-bought candied pecans and make your own at home from scratch. This easy homemade snack can be roasting in your oven in under ten minutes, and these keep well and make for a great giftable!
Made much like my candied walnuts, these are perfectly sweetened and coated with cinnamon/sugar. The best part is this candied pecans recipe uses basic ingredients that you probably already have in your pantry.
Recipe includes a brief step-by-step video!
I brought home a giant bag of pecans from the store the other day (a good unit price gets me every time) and after making several batches of homemade granola bars and baking them into my favorite brownie recipe, I had enough left over to make a few batches of candied pecans.
This candied pecan recipe has been living on my site for over two years now, but the photos were in need of an upgrade. A giant bag of cheap pecans was the perfect excuse to do a photo re-shoot (and I had enough pecans left to make a video, too!).
I’ve definitely been guilty in the past of spending way too much money buying paper cones stuffed with candied nuts from the Amish markets, but it’s so much cheaper to make your own candied nuts. Today I’ll show you how I make them at home (and the effort is so minimal, they can literally be prepped and in the oven in less than 10 minutes!).
How Do You Make Candied Pecans?
Candied pecans are simple to make.
- Whisk together egg white (no yolk!), a teaspoon of water, and a splash of vanilla extract until the mixture is foamy.
- Stir halved pecans into this mixture until all pecans are well coated.
- Toss your pecans in a mixture of cinnamon, sugar, salt, and allspice (optional) until all of the nuts are well coated
- Bake on a cookie sheet in a low temperature oven, stirring periodically, until the coating has dried.
The allspice in this recipe is optional, but it does add a great flavor. I first became obsessed with the candied pecans sold at the markets near my house, and theirs are spiced with allspice, so I like to use it here.
How Do You Store Candied Pecans?
Candied pecans can be stored at room temperature in an airtight container. They will keep for up to two weeks this way.
Can You Freeze Candied Pecans?
Yes, candied pecans can be made in advance and frozen if you would like to keep them longer. To freeze, allow the pecans to cool completely after baking, and then transfer them to an airtight container (a ziplock bag works well). Frozen candied pecans will keep up to 2 months.
Can I use a Different Nut for this Recipe?
Yes! This recipe can be used with other nuts including walnuts, cashews, and almonds.
It takes just five minutes to prep this recipe, I don’t think I have another recipe on my site that takes so little prep time.
Candied pecans make for a great, easy stand-alone snack. They’re also perfect for salads (maybe even my broccoli salad) or wrapped up as a gift around Christmastime (or anytime).
How To Make Candied Pecans
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Candied Pecans
Ingredients
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 teaspoon water
- 2 cups pecan halves 225g
- 1/3 cup sugar 66g
- 1/3 cup light brown sugar tightly packed, 70g
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4-1/2 teaspoon allspice* optional, adjust according to your own taste
Instructions
- Preheat oven to 250F (120C) and line a cookie sheet with parchment paper
- 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).
- After baking, allow to cool at least 15 minutes before enjoying.
- Store candied pecans in an airtight container at room temperature.
Video
Notes
Nutrition
This Candied Pecans recipe was originally shared 09/05/2016, updated 09/17/2018. Original photos below:
Jame Rose says
April 11, 2019 at 9:31 amCan you add cayenne for a little sweet and spicy? Or will it ruin the flavor of it?
Sam says
April 11, 2019 at 9:42 amHi Jame! Sounds delicious, but just a little bit. As I am sure you know, a little bit of cayenne goes a long way. 🙂
Mo says
December 7, 2018 at 11:59 amHello! Love your blog and the compliments I’m getting because I keep using your awesome candied pecan recipe. Thank you so much! BTW, I use dark brown sugar and reduce white sugar to 1/4 cup, think its gives more depth in flavor.
Sam says
December 7, 2018 at 6:27 pmThat sounds delicious! I am so glad everyone is enjoying the pecans. 🙂
Dawn Hanna says
November 4, 2018 at 9:37 amThese were an absolute delight! I have 3 sons and they LOVED these. Took them to school to share with their friends, now I have mom offering me peacans in case I want to make more 😆
Sam says
November 4, 2018 at 7:40 pmI am so glad everyone enjoyed them! 😊
Karen says
October 26, 2018 at 12:49 amI just found your blog and will be making your sugar coated pecans for my former co-workers for Christmas. I make them cookies and this year will include your pecan recipe! So. Yeah !!!
Sam says
October 26, 2018 at 8:50 pmI hope everyone loves them! ☺️
Dawn Hanna says
October 10, 2018 at 8:10 amMaking these RIGHT NOW! House smells sooooo good! Can’t wait to try them! Thank you so much for all your recipes. They’ve been a blast to make as a family (and eat as a family) ❤️
Sam says
October 10, 2018 at 10:46 amYay! So glad you and your family are enjoying the recipes, Dawn! <3
Thank you so much for commenting.
Annie says
September 17, 2018 at 12:48 pmYou list brown sugar twice, is there a reason why, or is it 1/3 cup + 2T and use that total amount mixed with the other ingredients?
Sam says
September 17, 2018 at 1:38 pmSorry about that, it’s a typo, it’s just 1/3 cup. Enjoy! 🙂
Kim says
January 12, 2017 at 11:50 pmOMG these were amazing. Gave them as gifts over Christmas and have been making them every weekend since! Thank you for a wonderful recipe!
Leah says
December 29, 2016 at 9:35 amThese were a hit with the family. My husband thought I had purchased them. I will definitely be making them again.
Megan @ MegUnprocessed says
October 13, 2016 at 3:23 amThis looks great!
Sam says
October 14, 2016 at 8:28 amThank you! 🙂
Elizabeth @ SugarHero.com says
September 7, 2016 at 3:01 amI love these! I’ve tried other candied nuts with egg whites, and am always so thrilled with how crispy and delicious they turn out. These are the perfect way to welcome fall!
Sam says
September 7, 2016 at 9:40 amThank you, Elizabeth! 🙂
Rachel@yourtablecloth.com says
September 5, 2016 at 8:23 pmHappy Labor Day
Pat says
September 5, 2016 at 5:56 pmThese sound great Sam. I will definitely be trying them. For many years I have been making Chinese Fried Walnuts and Pecans to give as gifts but your nuts are easier and definitely healthier. Thanks, hugs, Pat
Sam says
September 6, 2016 at 10:16 pmThose Chinese Fried Walnuts and Pecans sound absolutely AMAZING, Pat! I don’t think I’ve ever had them but I wish I lived near you to try some of those! Thank you for commenting 🙂
Medha @ Whisk & Shout says
September 5, 2016 at 4:39 pmThese are so surprisingly easy! Would love to try this with a variety of nuts- too delicious 🙂
Sam says
September 6, 2016 at 10:16 pmThank you, Medha! 🙂
Mikaru86 says
September 5, 2016 at 2:13 pmThat’s a very interesting idea. I’ll definitely have to try that out. Although I’ll probably use almonds instead of pecans. And maybe throw in a teaspoon of vanilla sugar.
Sam says
September 5, 2016 at 2:36 pmI bet it would be great with almonds. The vanilla sugar would be good, too! Be careful though because it can be overpowering, a few of my batches were tried with vanilla and I just didn’t like it as much as I did without (very rich, masked the taste of the nuts a bit too much), but these are so easy it’s worth a shot (maybe half a batch with, half a batch without)!
Mikaru86 says
September 5, 2016 at 10:51 pmThat sounds like a plan 🙂