This Homemade Candied Pecans Recipe is a sweet, cinnamon-scented embrace that instantly makes my kitchen feel like a holiday boutique. A perfect combo of buttery, toasted pecans, a crisp and sugary shell, and a hint of warm cinnamon that shatters with every bite—it is the kind of treat I crave the moment the air turns chilly. Whether you’re packing them into jars for gifts or setting them out in a bowl for guests, these pecans are the ultimate “just one more” snack that balances salt and sugar in a way that is dangerously addictive.
Jump to RecipeHomemade Candied Pecans Recipe Ingredients
- 6 cups (about 660g) pecan halves, unsalted
- 2 egg whites, at room temperature
- 2 Tablespoons (30g/ml) water
- 2 cups (400g) granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
How To Make Homemade Candied Pecans Recipe
- Preheat and prep: Set your oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats and—this is important—lightly grease them with nonstick spray to ensure the sugar doesn’t become one with the pan.
- Beat the egg whites: In a large mixing bowl, use a handheld or stand mixer with the whisk attachment to beat the egg whites and water on medium-high speed. Continue for about 2 minutes until the mixture is foamy and fluffy.
- Mix the coating: Use a silicone spatula to gently fold the granulated sugar, ground cinnamon, and salt into the foamy egg whites until the mixture is well combined.
- Coat the pecans: Add the 6 cups of pecans to the bowl and stir gently until every single nut is completely and evenly coated in the cinnamon-sugar mixture.
- Spread and bake: Divide the pecans between the two prepared baking sheets, spreading them into a single layer. Bake for 45 minutes, making sure to stir the nuts every 15 minutes. Halfway through the baking time, rotate the sheets and swap their positions in the oven to ensure even browning.
- Cool to crisp: Allow the pecans to cool completely on the baking sheets. Do not be tempted to snack early—the sugar coating needs this time to harden and reach its signature crispy texture.
Recipe Tips
- Room Temp Eggs: Using room temperature egg whites allows them to whip up much fluffier and more voluminous than cold eggs, which helps create a lighter, crispier coating.
- Don’t Crowded the Pan: If the pecans are piled on top of each other, they will steam rather than roast. Use two sheets to ensure they have enough breathing room to get crunchy.
- Stirring is Key: Stirring every 15 minutes prevents the sugar from burning on the bottom and helps break up any clusters so you have individual, perfectly coated halves.
- Silicone Mats: If you have them, silicone baking mats are the best choice here as the pecans release much more easily than they do from parchment paper.
What To Serve With Homemade Candied Pecans Recipe
These sweet treats are incredibly versatile beyond just being a standalone snack.
- Sprinkled over a classic Spinach and Goat Cheese salad
- Chopped and stirred into vanilla bean ice cream
- As a crunchy topper for a sweet potato casserole
- Paired with a sharp cheddar or creamy brie on a charcuterie board
How To Store Homemade Candied Pecans Recipe
- Room Temperature: Store the cooled pecans in an airtight container for up to 3 weeks. They are very shelf-stable as long as they stay dry.
- Freeze: These freeze beautifully! Place them in a freezer-safe bag for up to 3 months. They are actually delicious to eat straight from the freezer, but you can thaw them at room temperature if you prefer.
Homemade Candied Pecans Recipe Nutrition Facts
- Calories: ~180 kcal (per 1/4 cup serving)
- Carbohydrates: 14g
- Protein: 2g
- Fat: 14g
- Fiber: 2g
- Sugar: 12g
Nutrition information is estimated and may vary based on the specific brand of pecans used.
FAQs
Yes! This recipe works wonderfully with walnuts, almonds, or cashews. However, pecans are the favorite because their deep ridges “catch” the cinnamon-sugar mixture much better than smoother nuts.
This usually means they didn’t bake quite long enough or the humidity in your kitchen is very high. You can pop them back into a 300°F oven for 5–10 more minutes to help dry out the coating.
The egg whites act as the “glue” that holds the sugar to the nut and creates that meringue-like crunch. If you need a vegan alternative, you can use aquafaba (the liquid from a can of chickpeas) with similar results.
Homemade Candied Pecans Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings10
minutes45
minutes180
kcalButtery pecan halves coated in a crisp, cinnamon-sugar shell and roasted to crunchy perfection.
Ingredients
6 cups pecan halves
2 egg whites
2 Tablespoons water
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons salt
Directions
- Preheat oven to 300°F and grease two lined baking sheets.
- Whisk egg whites and water for 2 minutes until foamy and fluffy.
- Fold in the sugar, cinnamon, and salt with a spatula.
- Stir in the pecans until they are completely coated.
- Spread in a single layer and bake for 45 minutes, stirring every 15 minutes.
- Cool completely on the pans to allow the sugar to harden and crisp up.
Notes
- Ensure pecans are unsalted; if using salted nuts, omit the extra salt in the recipe.
- These make fantastic gifts when packaged in cellophane bags with a ribbon.
- If you like a little heat, add a pinch of cayenne pepper to the sugar mixture.
