These candied pecans are the kind of snack you’ll want to keep on your counter and sprinkle on everything. They’re crisp, sweet, lightly spiced, and unbelievably easy to make at home. You can toss them on salads, use them as a dessert topping, or snack on them by the handful.
The best part? They come together with pantry basics and bake up in under an hour. Once you try them warm from the oven, you’ll wonder why you ever bought them pre-made.
What Makes This Special
Not all candied pecans are created equal.
This version strikes a balance: crisp coating without being sticky, toasty flavor without burning, and just enough spice to keep each bite interesting. The egg white helps the sugar cling to each pecan, creating that shattery shell you expect. A touch of cinnamon and vanilla adds warmth, while a pinch of salt keeps the sweetness in check.
It’s a simple recipe with a polished, bakery-style finish.
What You’ll Need
- 1 pound (about 4 cups) pecan halves
- 1 large egg white
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt (plus a pinch more for finishing, optional)
- 1/8 teaspoon ground nutmeg or allspice (optional, for extra warmth)
- Nonstick spray or parchment paper for the pan
How to Make It
- Preheat and prep the pan. Set your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment or a silicone mat, and lightly coat with nonstick spray. This helps prevent sticking and ensures even browning.
- Whisk the coating. In a large bowl, whisk the egg white and water until frothy, about 30–45 seconds.
It should look bubbly and slightly opaque. Whisk in the vanilla.
- Combine the dry mix. In a separate bowl, mix the granulated sugar, brown sugar, cinnamon, salt, and nutmeg. Break up any clumps so the mixture is even.
- Toss the pecans. Add the pecan halves to the egg white mixture and stir until every piece is lightly coated.
Sprinkle the sugar mixture over the nuts and stir again until the sugar clings to all sides. The pecans should look sandy, not wet.
- Spread and bake. Pour the coated pecans onto the prepared baking sheet and spread them into a single layer. Don’t overcrowd; space helps them crisp.
- Bake with gentle stirring. Bake for 35–45 minutes, stirring every 12–15 minutes to prevent clumping and encourage even caramelization.
They’re done when they’re dry to the touch and fragrant, with a deep golden color.
- Finish and cool. Remove from the oven and, if you like, sprinkle a small pinch of salt across the top. Let the pecans cool completely on the pan. They’ll crisp up further as they cool.
- Break apart and enjoy. Once cool, break up any clusters.
Snack, store, or use them as a topping.
Storage Instructions
Let the pecans cool fully before storing. Warm nuts can trap steam and turn sticky. Keep them in an airtight container at room temperature for up to 2 weeks.
For longer storage, refrigerate for up to 1 month or freeze for up to 3 months. If freezing, use a zip-top bag and press out extra air. Thaw at room temperature and re-crisp in a 300°F (150°C) oven for 5–7 minutes if needed.
Benefits of This Recipe
- Foolproof texture: The egg white creates a crisp, even shell that doesn’t get tacky.
- Balanced sweetness: A mix of white and brown sugar adds caramel depth without overwhelming the nutty flavor.
- Versatile: Snack-worthy on their own, and perfect on salads, yogurt, ice cream, oatmeal, or cheese boards.
- Make-ahead friendly: They keep well and are ideal for gifts or holiday prep.
- Customizable: Easy to tweak for different spices, heat levels, or sweeteners.
What Not to Do
- Don’t bake too hot. High heat can burn the sugar before the nuts toast, leaving a bitter taste.
- Don’t skip stirring. Stirring every 12–15 minutes keeps the coating from pooling and prevents clumps.
- Don’t add wet flavorings late. Liquid add-ins after baking make the coating sticky.
Use extracts in the egg white stage.
- Don’t store while warm. Moisture is the enemy of crunch. Always cool completely.
- Don’t use salted nuts without adjusting. If your pecans are pre-salted, reduce or omit the added salt.
Alternatives
- Spice swaps: Try pumpkin spice, chai spice, or a blend of cinnamon and cardamom. For heat, add 1/8–1/4 teaspoon cayenne.
- Sugar options: Use all granulated sugar for a lighter snap or all brown sugar for a deeper caramel note.
Coconut sugar works, but the coating will be slightly softer.
- Vegan version: Replace the egg white with 2 tablespoons aquafaba (liquid from a can of chickpeas), whipped until frothy.
- Different nuts: This method works with walnuts, almonds, or cashews. Watch the timing—smaller nuts may cook faster.
- Maple twist: Replace 1/4 cup of the granulated sugar with maple sugar, or add 1 tablespoon maple syrup to the egg white mixture for subtle flavor (note: may slightly soften the coating).
- Lower sugar: Reduce total sugar to 1 cup combined. The coating will be thinner but still tasty.
FAQ
Why are my candied pecans sticky?
They were likely underbaked or not fully cooled before storing.
Bake until dry to the touch and golden, then let them cool completely on the pan. If they turn sticky later, re-crisp in a 300°F (150°C) oven for 5–7 minutes.
Can I make these without egg whites?
Yes. Use 2 tablespoons aquafaba and whisk until frothy.
It mimics egg white’s binding power and gives a similar crisp finish.
How do I keep them from clumping?
Spread them in a single layer and stir every 12–15 minutes while baking. Break apart any clusters gently right after you remove them from the oven, then let them cool undisturbed.
Are candied pecans the same as pralines?
No. Pralines are typically made on the stovetop with a creamy, fudge-like coating.
Candied pecans are oven-baked with a dry, crunchy shell.
Can I reduce the sugar?
You can. Try 1 cup total sugar instead of 1 1/2 cups. The coating will be lighter but still flavorful, especially with cinnamon and vanilla.
What’s the best way to use candied pecans?
They shine on salads (think spinach, goat cheese, and berries), over yogurt or oatmeal, on ice cream or pumpkin pie, and on charcuterie and cheese boards.
Of course, they’re great straight from the jar.
How do I know when they’re done?
They should smell nutty and cinnamon-y, look dry rather than glossy, and feel firm when stirred. The color will be a deep golden brown. Remember, they crisp further as they cool.
Can I double the recipe?
Yes, but use two baking sheets so the nuts can spread out.
Rotate pans halfway through and keep stirring on schedule for even results.
Will this work with pecan pieces instead of halves?
It will, but watch them closely. Smaller pieces cook faster and can overbrown. Start checking for doneness around 25–30 minutes.
Can I add a caramelized finish?
If you want a slightly glassier coating, sprinkle 1–2 teaspoons of water over the nuts during the final stir.
Bake a few more minutes until dry. Don’t overdo it or they can get sticky.
Final Thoughts
Candied pecans are a small effort with a big payoff. With a handful of ingredients and a steady stir, you get a batch of crunchy, fragrant nuts that elevate everyday meals and make smart gifts.
Keep a jar on hand for salads, desserts, and last-minute snacking. Once you’ve made them once, you’ll have the rhythm down—and you can tweak the spices to match any season or menu. Simple, reliable, and always a hit.
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