These cinnamon spiced candied pecans are the best I've tasted! They make a great snack or salad topper and are excellent homemade gifts as well. All you need are a handful of ingredients and about 40 minutes to make them!
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Why You'll Love Candied Spiced Pecans:
There are certain textures that I tend to gravitate towards. For me, it's crunch. Potato chips. Dill pickles. French fries. Crispy foods that have a winning crunch are right in my wheelhouse. So as you can imagine, sugar coated pecans are also right up my alley. I mean, what's not to love about a crispy, sugary shell around a delicious pecan?
Another thing I really love about these is how easy they are to make. Prep time takes a whopping 5 minutes, and then I simply let the oven work its magic. It really is that easy! I couldn't be more excited to add this recipe to my go-to list.
I have a big bag of them hanging out in my pantry right now, though I can't tell you how long they'll last because I keep eating them! Good thing there are a ton of reasons to whip up a batch whenever the mood strikes:
- The perfect mixture of crispy cinnamon sugar and tender nuts
- Festive for the holidays
- Wonderfully addictive
- Such a crowd pleaser — everyone always loves them!
- Seriously SO easy to make
Ingredient Information And Substitutions
- Pecans- I used shelled pecan halves that I found in the baking section at my grocery store for this recipe. It's your easiest (and most affordable — I know nuts can be expensive!) option, aside from bulk bins.
- Egg White- This works as a binder to help the dry ingredients stick to the nuts. It also hardens in the oven, keeping everything nice and crunchy.
- Sweeteners- I like a combination of granulated and light brown sugar for this, plus a touch of vanilla extract for more sweetness and warm flavor.
- Spices- My spices of choice for sugar coated pecans are kosher salt, ground cinnamon, and ground nutmeg.
How To Make Cinnamon Sugar Coated Pecans
Step 1- Whip the egg white.
Preheat your oven to 275 degrees F and line a sheet pan with parchment paper. Pour the egg white into a large bowl and beat well until foamy.
Step 2- Coat the pecans.
Add the vanilla, whisk, and set aside. In a separate bowl, combine the brown sugar, granulated sugar, salt, cinnamon, and nutmeg.
Add the pecans to the egg white mixture and toss to coat evenly. Pour the cinnamon sugar on top and toss to coat again.
Step 4- Bake.
Place in a single layer on your prepared baking sheet and bake for 30-40 minutes, turning once halfway through. Let your candied pecans cool before serving or storing. Enjoy!
Frequently Asked Questions
The pecans themselves are quite healthy, but the processed sugar is not. So you have a little bit of both in there.
They will come out sticking together but once cooled, they'll break apart easily.
An airtight container at room temperature or in the refrigerator is your best bet! You want to make sure they aren't exposed to air as that will make them go stale. These also freeze really well and last up to 3 months in an airtight container in the freezer.
The added egg whites are key, so don't skip them! Remember that not only do they help bind everything together, but those whites also create a nice and crispy coating when baked.
There are so many options! They're excellent on their own when you're in the mood for a sweet snack, and make for a festive holiday salad topper as well. And while I'm on the topic of the holidays, wouldn't making this recipe be an easy homemade gift? I know I'd be thrilled to receive these sweet confections! They would also be a great addition to add a bit of crunch to baked goods like pies (spoiler alert: I use them as a pretty and delicious topper for my Mini Pumpkin Cheesecakes!).
Tips For Making Candied Cinnamon Pecans
- Be sure to line your pan with parchment or a silicone pan liner to prevent sticking. If you’re still worried, you can also give the liner a light coat of cooking spray (although it shouldn’t need it).
- Make sure you whisk the egg white until it’s nice and foamy. If you’re not in the mood for arm day, you can always use a mixer with the whisk attachment. Just make sure you don’t overdo it and accidentally make meringue.
- I like to mix all the dry ingredients in a separate bowl. After fully coating the pecans, I sprinkle the mixture on top and toss it well. This way each pecan gets all of the flavors.
- Make sure you turn them once halfway through the cooking process.
- Keep a watchful eye on the oven. Remember that all ovens are different! I recommend checking in on your cinnamon candy pecans recipe after about 30 minutes in the oven to avoid burning — or undercooking — them.
- Ingredients to prep ahead- There isn't much you can do to prep here... this recipe moves super quickly once you get going. That said, if you purchase pecans in their shells, remove them before you begin.
- Leftovers and storage- Make sure to let the pecans cool completely before storing to keep them from sticking together. They'll keep for about a month in an airtight container at room temperature and even longer in the refrigerator. You could also freeze them for up to 3 months.
What To Serve With Simple Candied Pecans
I often keep a bowl of cinnamon candied pecans out on the table during the holidays so people can snack on them as they please. Or, I add them to a larger dessert spread, often with other pecan recipes. They're so versatile, so I usually buy a big old bag of them that I like to use up! Here are a few ideas:
Other Delicious Holiday Desserts To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Cinnamon Spiced Candied Pecans
Ingredients
- 1 large egg white
- 1 teaspoon pure vanilla extract
- 4 cups pecans halves
- ⅓ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon Kosher salt
- 1 Tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 275 degrees and line a sheet pan with parchment paper or a silicone baking mat.
- Put the egg white into a mixing bowl and whisk until foamy.
- Add the vanilla extract to the egg white and whisk to combine. Set aside.
- In small bowl mix brown sugar, granulated sugar, salt, cinnamon and nutmeg until really well combined.
- Add the pecans to the egg white mixture. Toss until evenly coated.
- Pour the sugar mixture over the pecans and toss them again until they're evenly coated in the sugar mixture.
- Spread the pecans onto your sheet pan in a single layer. Bake for 30-40 minutes, turning once half way through. Cool and serve or store in an airtight container.
Video
Notes
- Be sure to line your pan with parchment or a silicone pan liner to prevent sticking. If you’re still worried, you can also give the liner a light coat of cooking spray (although it shouldn’t need it).
- Make sure you whisk the egg white until it’s nice and foamy. If you’re not in the mood for arm day, you can always use a mixer with the whisk attachment. Just make sure you don’t overdo it and accidentally make meringue.
- I like to mix all the dry ingredients in a separate bowl. After fully coating the pecans, I sprinkle the mixture on top and toss it well. This way each pecan gets all of the flavors.
- Make sure you turn them once halfway through the cooking process.
- Keep a watchful eye on the oven. Remember that all ovens are different! I recommend checking in on your cinnamon candy pecans recipe after about 30 minutes in the oven to avoid burning — or undercooking — them.
- Ingredients to prep ahead- There isn't much you can do to prep here... this recipe moves super quickly once you get going. That said, if you purchase pecans in their shells, remove them before you begin.
- Leftovers and storage- Make sure to let the pecans cool completely before storing to keep them from sticking together. They'll keep for about a month in an airtight container at room temperature and even longer in the refrigerator. You could also freeze them for up to 3 months.
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