Candied Pecans

There’s a special kind of kitchen magic in the smell of sugar caramelizing against toasted nuts — warm, sweet, and a little toasty, with sticky, glassy shells that crack to reveal buttery, melt-in-your-mouth pecan. One bite brings a gentle crunch, a rush of cinnamon-spiced sweetness, and the earthy, almost smoky richness unique to pecans. These candied pecans are the kind of snack that feels like a hug: comfort in edible form, perfect for stealing straight from the baking sheet or sprinkling over salad, yogurt, or a cheese board.

Whether you’re dressing up holiday gatherings, assembling hostess gifts, elevating weekday breakfasts, or simply craving a cozy nibble with coffee, this recipe responds to the moment. It’s fast enough for last-minute entertaining, nostalgic enough to anchor seasonal traditions, and simple enough to become a regular pantry staple. Let’s walk through everything you need to make them perfectly every time.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 40–45 minutes (with stirring every 15 minutes)
• Total Time: ~55 minutes (including cooling)
• Servings: 16 (about 1 oz / 28 g per serving)
• Difficulty Level: Easy — great for bakers of any skill level

Nutritional Breakdown
The following nutrition values are approximate per serving (based on 16 servings from the full recipe) and were calculated using standard nutrient profiles for pecans and common sugar weights; primary reference sources include USDA FoodData Central for pecan nutritional data and general guidance from reputable health sites such as the Mayo Clinic for contextual notes on added sugar.

Per serving (approximate):

• Calories: 250 kcal
• Protein: 2.8 g
• Total Carbohydrates: 17.0 g
  • Dietary Fiber: 2.7 g
  • Total Sugars: 14.2 g (includes added sugars)
• Total Fat: 20.4 g
  • Saturated Fat: 1.8 g
• Sodium: ~150 mg

Notes on these numbers:

• Most calories and fats come from the pecans; added sugars account for the majority of the carbohydrate/sugar total. For ingredient-level details, USDA FoodData Central provides the pecan nutrient profile. For guidance on added sugar intake, refer to resources such as the Mayo Clinic or government dietary guidelines.

Why You’ll Love It

• Aroma & flavor: The cinnamon-sugar crust toasts and caramelizes in the oven, releasing an irresistible warm-spice fragrance that fills the kitchen. The balance of sweet and slightly salty highlights the pecans’ natural buttery flavor.
• Versatility & gifting: These pecans work as an indulgent snack, a salad topper, a gift in a pretty jar, or a component on a cheese board — elegant and approachable.
• Ease & speed: Minimal ingredients and straightforward technique (no thermometer needed) make this a fast, low-stress recipe that reliably delivers impressive results.
• Nostalgia & togetherness: The scent alone often evokes holiday memories and cozy gatherings, making them perfect for festive seasons or a simple way to share comfort with friends and family.

Step-by-Step Instructions

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 1 Tablespoon ground cinnamon
• 1 teaspoon salt
• 16 ounces unsalted pecan halves (about 4 cups)
• 1 large egg white
• 1/2 teaspoon vanilla extract
• 1 teaspoon water

Optional ingredients and substitutions:

• Swap coconut sugar or maple sugar for a lower-refined-sugar option (texture and color will differ).
• Use coconut oil spray or a tablespoon of melted butter in the egg-white mix for a richer coating (not vegan).
• For a vegan version, replace the egg white with 2 tablespoons aquafaba (chickpea liquid) whipped to soft peaks.
• Add 1/2 teaspoon ground nutmeg or a pinch of cardamom to the dry mix for extra warmth.

Method

1. Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
2. Prepare the wet coating: In a mixing bowl, beat the egg white, vanilla, and water until stiff peaks form. (If using aquafaba, whip until soft-to-stiff peaks; it may take longer.)
3. Prepare the dry coating: In a separate bowl, combine granulated sugar, brown sugar, ground cinnamon, and salt; stir until evenly mixed.
4. Add pecans to the egg white mixture. Gently fold/toss the pecans so each piece is lightly coated with the meringue. Avoid overmixing; you want even coverage without breaking the nuts.
5. Sprinkle the cinnamon-sugar mixture over the coated pecans. Stir gently until the pecans are well coated and no large dry patches remain.
6. Spread the pecans into a single layer on the prepared baking sheet, separating any clusters so they bake evenly.
7. Bake at 300°F for 40–45 minutes. Every 15 minutes, remove the pan and stir the pecans (use a spatula to break any clumps and rotate for even baking). The sugar coating should dry and look glossy/set.
8. Remove from the oven and allow pecans to cool completely on the baking sheet — the coating will harden as they cool.
9. Once cool, break apart any remaining clusters and transfer to an airtight container.

Practical tips during the process:

• Avoid overbeating the egg white; you want stiff peaks but not a dry, grainy texture.
• Stirring every 15 minutes prevents burning and promotes even caramelization.
• If some clusters form but you prefer individual nuts, separate them while still warm but handle gently to avoid crumbling the glaze.
• Use a thermometer to check your oven; low, steady heat produces a crisp coating without scorching.

Serving Suggestions

• Serve It Up:
  • Plain: Offer them in a bowl as a snack for guests or family gatherings.
  • Breakfast booster: Sprinkle over oatmeal, yogurt, or smoothie bowls for crunch and sweetness.
  • Salad topper: Add to green salads with pears, goat cheese, and a vinaigrette for contrast.
  • Cheese board: Pair with aged cheddar, brie, or blue cheese and dried fruits for balance.
  • Cozy pairing: Enjoy alongside coffee, tea, or mulled cider for a warming treat.
  • Dessert accent: Chop and sprinkle over ice cream or use as a tart filling topper.

Keeping it Fresh

• Room temperature: Store in an airtight container at cool room temperature for up to 10–14 days. Keep away from direct sunlight and heat.
• Refrigeration: For longer freshness in warm climates, refrigerate in an airtight container for up to 3 weeks. Bring to room temperature before serving for the best texture.
• Freezer: Freeze in a sealed freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw at room temperature; the coating may soften slightly but will remain tasty.

Chef’s Advice

• Best pecans: Use fresh, high-quality pecan halves for optimal texture and flavor; rancid nuts will ruin the end result. Smell a few before baking.
• Even coating: Toss gently and in stages — coat with egg white first, then add dry mix slowly — to avoid clumping.
• Doneness cues: Look for a glossy, slightly crackly surface that feels dry to the touch. If the sugar is still tacky after cooling, return to the oven for a few more minutes.
• Heat control: Keep the temperature low (300°F) to let sugars set and nuts toast gradually without burning.
• Scaling: If doubling the recipe, spread pecans across two sheets to ensure even heat exposure.

Fun Flavor Ideas

• Spicy-Sweet: Add 1/4–1/2 teaspoon cayenne or smoked paprika to the dry mix for a warm kick that pairs beautifully with the pecan’s richness.
• Maple-Bourbon: Replace half the granulated sugar with pure maple sugar (or 2 tablespoons maple syrup mixed into the egg white) and add 1 tablespoon bourbon to the wet mixture for a boozy, autumnal twist.
• Citrus & Herb: Stir 1 teaspoon finely grated orange zest into the dry sugar for brightness, and finish with a pinch of flaky sea salt after baking.
• Savory-Sweet: Reduce sugars slightly, add 1/2 teaspoon freshly cracked black pepper and 1/2 teaspoon rosemary for a sophisticated snack (great with cheeses).
• Vegan: Use whipped aquafaba in place of egg white and swap brown sugar for coconut sugar for a vegan-friendly version with a deeper caramel note.

Common Questions & Answers
Q: Can I make these without an egg white?
A: Yes — aquafaba (liquid from canned chickpeas) whipped to soft peaks works as a vegan substitute. Expect slightly different texture and sheen.

Q: Why did my coating stay sticky after cooling?
A: Sticky coating usually means the pecans weren’t baked long enough or the oven temperature was too low/uneven. Return them to the oven for 5–10 minutes, stirring occasionally, until the coating is dry and glossy.

Q: Can I use roasted or salted pecans?
A: Use unsalted, raw or untoasted pecans for the best control over seasoning. If using salted pecans, reduce or omit the added salt in the recipe.

Q: How can I make them less sweet?
A: Reduce total added sugar by 25% and increase the salt to accentuate the nutty flavor, or substitute part of the granulated sugar with a less-sweet option like coconut sugar.

Q: Will they stay crunchy in salads?
A: Yes — when properly cooled and stored in an airtight container, they remain crunchy. Add them to salads just before serving to maintain texture.

Conclusion

If you love a snack that smells like a holiday and performs year-round, these candied pecans are a must-try — easy to make, endlessly adaptable, and universally loved. Try the step-by-step approach here and compare flavor ideas to find the version that becomes your signature: one reader favorite and helpful riff can be found in this Easy Candied Pecans Recipe – Tastes Better From Scratch, and another classic reference with useful user feedback is the Candied Pecans Recipe on Allrecipes. I’d love to hear how you flavor yours — leave a comment or share a photo so we can celebrate your batch together.

Candied Pecans

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• Author: recipechangegmail-com
• Total Time: 55 minutes
• Yield: 16 servings (approximately 1 oz / 28 g per serving) 1x
• Diet: Vegetarian

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Description

Deliciously sweet and crunchy candied pecans, perfect for snacking, salads, or gift-giving.

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Ingredients

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• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 16 ounces unsalted pecan halves (about 4 cups)
• 1 large egg white
• 1/2 teaspoon vanilla extract
• 1 teaspoon water

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Instructions

1. Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.
2. In a mixing bowl, beat the egg white, vanilla, and water until stiff peaks form.
3. In a separate bowl, combine granulated sugar, brown sugar, ground cinnamon, and salt; stir until evenly mixed.
4. Add pecans to the egg white mixture and gently fold to coat.
5. Sprinkle the cinnamon-sugar mixture over the coated pecans and stir gently to ensure even coverage.
6. Spread the pecans onto the prepared baking sheet in a single layer.
7. Bake for 40–45 minutes, stirring every 15 minutes for even baking until the coating is dry and glossy.
8. Remove from the oven and allow pecans to cool completely before transferring to an airtight container.

Notes

For a vegan version, replace the egg white with 2 tablespoons aquafaba (chickpea liquid) whipped to soft peaks. Store in an airtight container for up to 10–14 days at room temperature.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 14.2g
• Sodium: 150mg
• Fat: 20.4g
• Saturated Fat: 1.8g
• Unsaturated Fat: 18.6g
• Trans Fat: 0g
• Carbohydrates: 17.0g
• Fiber: 2.7g
• Protein: 2.8g
• Cholesterol: 0mg