Delicious Candied Pecans are great for topping on salads, desserts, giving as holiday gifts, or just for a sweet treat to snack on.  This easy candied pecans recipe can be made on the stovetop or baked in the oven.

Candied pecans in a glass bowl with a red ribbon around it.

Say hello to my favorite cinnamon-sugar coated, caramelized pecans! They’re addicting, everyone loves them, and they are incredibly easy to make.

You can use ANY kind of nuts or a combination of different nuts for this recipe, like walnuts, almonds, peanuts, cashews, or pistachios. I don’t discriminate when it comes to cinnamon sugar candied nuts, and this recipe is the best!

Candied nuts are incredibly versatile. If you can hold off from snacking on the entire batch, they are great for topping on salads, like this mixed green salad with berries, or this apple cranberry fruit salad. Top them on ice cream, pumpkin pie, or even serve them with a charcuterie board.  They add a special touch that’s always crowd pleasing.

Most recipes for candied nuts are made by coating the nuts in a cinnamon sugar mixture and toasting them in the oven. This method takes about 45 minutes, and the final product is incredible! Crunchy, candy coated nuts with the perfect roasted nut flavor.

They can also be made on the stove top. If you’re in a hurry and want some candied pecans to top on a salad but don’t have much time, I’ve added instructions for a really easy stovetop candied nuts recipe, below. They will still taste great, and they work well in a pinch, (but I definitely prefer the baked version).

How to make candied pecans:

Start by adding cinnamon and sugar to a bowl. In another bowl beat together an egg white, water and vanilla.

Add the pecans to the egg white mixture and toss to coat. Pour the cinnamon sugar on top and toss well to coat.

An overhead photo of a glass bowl with pecans and a wooden spoon it and another glass bowl above it filled with cinnamon sugar for making candied pecans.

Pour the nuts onto a baking sheet lined with parchment paper, so that they don’t stick to the pan as they cook.

Bake at 300 degrees for about 45 minutes, giving them a toss every 15 minutes.

Allow them to cool completely before storing.

A baking sheet covered with candied pecans.

How to make Candied Pecans on the stovetop:

Add 1 cup of pecans to a skillet. Toast over medium-high heat for 2-3 minutes, tossing often. Remove to a plate.

Add ½ cup brown sugar, dash of salt, ¼ teaspoon of cinnamon and 2 tablespoons of water to the skillet and stir to combine. Cook over medium heat until bubbling.

Add the pecans and cook for 3 more minutes, stirring to gently coat in the glaze.

Remove from the heat, and pour pecans out onto a parchment lined tray. Allow to cool completely.

Two side by side images showing the process for making candied pecans on the stove top, including cooking brown sugar, cinnamon and water until bubbly and then adding the pecans.

How to store Candied Pecans:

Candied nuts can be stored in an airtight container at room temperature for one week, in the fridge for 3 weeks , or in the freezer for two months.

Candied pecans -





Candied pecans in a glass bowl with a red ribbon.
Prep 5 mins
Cook 45 mins
Total 50 mins
Add to Meal Plan



  • 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


  • Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
  • Add granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.
  • In a separate large bowl, beat the egg white, vanilla, and water until stiff peaks form.
  • Add the 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.
  • 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.
  • When completely cool, store in an airtight container for up to 1 month.


Directions for making candied pecans on the stove top, and for storing them, are found above in the post.
Adapted from Two Peas and their Pod


Calories: 995kcalCarbohydrates: 69gProtein: 11gFat: 81gSaturated Fat: 7gSodium: 603mgPotassium: 514mgFiber: 11gSugar: 56gVitamin A: 65IUVitamin C: 1.2mgCalcium: 122mgIron: 3.2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Oh my gosh…so good! Awesome.
    These were so easy to make and as good, no, better than the fresh roasted nuts at Cabelas!
    Had 3 people visiting when I made them this morning. We all loved them!
    Highly recommend this recipe for all your candied nuts! Using this recipe for candied Cashews next!
    Thank you so much for sharing this recipe!

  2. 5 stars
    These are fantastic! I made this recipe the first time because I wanted to put candied pecans on top of my caramel turtle cupcakes (I’m a cake baker/decorator), but since that first time, I’ve made the recipe 4 other times to give as gifts, just to have a few to eat, and for a HUGE order of caramel turtle cupcakes that I got after one of my husband’s coworkers ate some of the first batch I made. These are easy and delicious. What more could I ask for? Thanks so much for the recipe!

  3. Delicious and easy to make. Made these over Christmas holiday and everyone loved them. The oven method is definitely worth the time if you have it. Roasted nuts are one of my favorite snacks but this recipe makes these an ever-so-special treat!

  4. 5 stars
    Followed it to a T!! They tasted great & also used walnut & almonds..everyone that ate them said they were fantastic! Thank you!!

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