Candied Pecans Recipe (Easy & Delicious!)

Close-up view of a blue ramekin filled with candied pecans.

Candied Pecans Recipe (Easy & Delicious!)

These easy, oven-baked candied pecans have a crisp, spiced-sugar candy coating. They're just like the ones you'll find at festivals or Amish markets. Easy to make and perfect for snacking, gifting, or topping salads or desserts!

Recipe includes a how-to video!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings (1/4 cup per serving)

Calories 242kcal

Author Sam Merritt

Equipment

Ingredients

1 large egg white
1 teaspoon water
1 teaspoon vanilla extract
2 cups (225 g) pecan halves
⅓ cup (66 g) granulated sugar
⅓ cup (70 g) light brown sugar tightly packed
1 teaspoon ground cinnamon
¼ teaspoon table salt
¼-½ teaspoon allspice optional, see note

Instructions

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).
1 large egg white, 1 teaspoon water, 1 teaspoon vanilla extract
Add pecans and stir until all pecans are coated in egg white.
2 cups (225 g) pecan halves
In a separate bowl, whisk together the sugars, cinnamon, salt, and allspice (if using).
⅓ cup (66 g) granulated sugar, ⅓ cup (70 g) light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon table salt, ¼-½ teaspoon allspice
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 (120C) 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.

Video

Notes

Egg white substitute/make them vegan

Using an egg white will give you the best results, but if you don't have one or are trying to make vegan candied pecans, you can substitute a Tablespoon of maple syrup and whisk it with the teaspoon of water. They're quite lovely this way, too! I discuss more about how I tested this version and others in more detail in the post, if you are curious.

Allspice

Allspice 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 1/4 teaspoon.

Parchment paper

Lining 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.

Storing

Candied 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.

Nutrition