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The best Candied Pecans recipe is crunchy, sweet and absolutely addicting, and our version can be made on the stovetop or in the oven.
Upgrade everything with Candy Pecans
Upgrade everything with Candy PecansI love how easy and versatile this Candied Pecans recipe is, and we have two easy ways to make them: stove-top or oven! And, you can use any kind of nuts and candy them in the same way. Try walnuts, almonds, peanuts, cashews, pistachios, or a blend of your favorite.
Obviously they make a great snack, or I've listed a dozen other ways to use candied pecans, at the end of this post. My favorite is as a gift during the holidays, with our cute free label in a nut cone.
Don't miss these other easy treats: Graham Cracker Toffee, Homemade Caramels, or Chocolate Fudge!
How to make Candied Pecans:
Combine: Stir together cinnamon and sugar and set aside. Beat egg white, water, and vanilla in another bowl. Coat the pecans in the egg white mixture then pour cinnamon sugar on top and toss well.
Bake for 45 minutes at 300 degrees F, tossing every 15 minutes. Let cinnamon sugar pecans cool completely before enjoying or storing in an airtight container.
Stovetop Candied Pecans:
- Toast: Add 1 cup of pecans to a pan over medium-high heat and cook for 2-3 minutes, tossing often, to toast them. Transfer to a plate.
- Candy coating: Add ½ cup brown sugar, a dash of salt, ¼ teaspoon cinnamon, and 2 tablespoons water to the pan. Stir well and cook over medium heat until bubbling.
- Return pecans to pan and toss to coat. Cook for 3 minutes, stirring to coat all of the pecans in the glaze. Remove from heat and transfer pecans to a parchment lined tray to cool completely.
Storage and Freezing Instructions:
Store candied pecans in an airtight container at room temperature or in the refrigerator for several weeks.
To Freeze: Place in an airtight container and freeze for up to 2 months.
Uses for Candied Nuts:
- Sprinkle on a Mixed Green Salad with Berries, Apple Cranberry Fruit Salad, or your favorite salad.
- Serve over Pumpkin Pie
- Serve with a Charcuterie Board
- Add to trail mix
- Serve over buttermilk pancakes, pumpkin waffles, French Toast or Coffee cake.
- Stir into your favorite oatmeal.
- Sprinkle over glazed carrots
- Gift to neighbors or friends, with this cute label.
- Top on Ice Cream
Candied Pecans
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecans halves, , (about 4 cups)
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
Instructions
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
- Wet coating: in a mixing bowl beat egg white, vanilla, and water until stiff peaks form.
- Dry coating: Add granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.
- Add pecans to the egg whites mixture and gently toss to coat. Add the cinnamon sugar mixture and stir gently until the pecans are well coated.
- Bake: Spread the pecans into a single layer on the prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. Remove from the oven and allow the pecans to cool completely on the baking sheet.
- Store candied pecans in an airtight container at room temperature or in the refrigerator for several weeks.
Notes
- Toast: Add 1 cup of pecans to a pan over medium-high heat and cook for 2-3 minutes, tossing often, to toast them. Transfer to a plate.
- Candy coating: Add ½ cup brown sugar, a dash of salt, ¼ teaspoon cinnamon, and 2 tablespoons water to the pan. Stir well and cook over medium heat until bubbling.
- Return pecans to pan and toss to coat. Cook for 3 minutes, stirring to coat all of the pecans in the glaze. Remove from heat and transfer pecans to a parchment lined tray to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe April 2018. Updated November 2021 and December 2024.
Oven method adapted from Two Peas and their Pod.
I just made a batch of these and OH. MY. GOSH. they are SO delicious! I am afraid I will eat them all! And talk about easy. This will definitely be a go to recipe from now on. Thanks!
I make these every year around Christmas. In my house, it is known as “nut crack”!
Wow!! I went in a bit apprehensive but they came out sooo good! It’s like eating candy and 10x much better than store bought.
I will be printing this recipe. Thank you.
Absolutely PERFECT! Not too much or too little of anything. Directions are simple to follow and this recipe was much easier than I anticipated. This recipe isn’t overly sweet either, which I really appreciate. I’d give this recipe 10 stars if I could. Thank you so much!
I saw a quantity for pecans for the stovetop recipe, but not for the oven recipe. I’m assuming it’s the same?
Yes its the same
Ok.. I’m attempting this recipe but how are we beating egg whites, vanilla extract, and water in to stiff peaks? My understanding is that water and vanilla will kill the possibility of getting stiff peaks. Am I missing something?
Made this recipe a few times now, both for myself and to gift. They are delicious and easy to make. I now get friends asking me to make batches for them too.
I’ve made the stovetop version a couple of times. It’s very easy and my people love it! I normally add some vanilla and a pinch of cayenne pepper. Today a made it and the glaze won’t set. It’s also darker than normal. Maybe I overcooked it? Would that cause the glaze to stay runny/thin?
So glad it’s been a hit! Yes, overcooking can cause the glaze to darken and stay runny. Try a slightly lower heat and remove it as soon as the coating looks dry and glossy.
I did the stovetop version. I added more pecans (1/4 cup more)because there was a lot of the sugar liquid.