These easy Candied Pecans are crunchy and sweet and great for topping on salads, as part of a charcuterie board, giving as holiday gifts, or to enjoy as a snack. Any nut can be substituted, and they can be made in the oven or on the stove!

Homemade Candied Pecans served in a clear glass jar.

Why I love this recipe:

  • Easy – Just a few simple steps and a few pantry ingredients, and everyone goes crazy for them.
  • Works with any kind of nuts!
  • My favorite topping for salads, desserts, and more–see my ideas below. I even like to add them to my chicken salad sandwiches.

How to Make Candied Pecans:

Combine cinnamon and sugar in a bowl. In another bowl, beat together an egg white, water and vanilla.

A bowl with cinnamon and sugar next to another bowl with whisked egg whites.

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

Pecans tossed in egg whites, then cinnamon and sugar.

Pour nuts on a baking sheet lined with parchment paper so 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.

Cool completely before storing.

A baking sheet with candied pecans on parchment paper.

To make on the stovetop:

  1. Toast 1 cup of pecans in a skillet over medium-high heat for 2-3 minutes, tossing often. Remove to a plate.
  2. 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.
  3. Pour the pecans in and cook for 3 more minutes, stirring to gently coat in the glaze.
  4. Remove from heat and pour pecans out onto a parchment lined tray. Cool completely.
Birds eye view of candied pecans in a jar.

Storage and Freezing Instructions:

To Store: Candied nuts can be stored in an airtight container at room temperature for one week or in the fridge for 3 weeks.

To Freeze: They freeze well in an airtight container for up to 2 months.

Use this recipe to candy other nuts:

You can use ANY kind of nut 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!

I use Candied Pecans in the following ways:

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Recipe

A jar filled with homemade Candied Pecans.
Prep 5 mins
Cook 45 mins
Total 50 mins
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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.
  • 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.

Notes

Storage Instructions: Candied nuts can be stored in an airtight container at room temperature for one week or in the fridge for 3 weeks.
Freezing Instructions: They freeze well in an air-tight container for up to two months.
Nuts: use any kind of nuts with this recipe, like walnuts, almonds, peanuts, cashews, or pistachios. 
Quick Stovetop Candied Pecans: Toast 1 cup of pecans in a skillet 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. Pour the pecans in and cook for 3 more minutes, stirring to gently coat in the glaze. Remove from heat and pour pecans out onto a parchment lined tray. Cool completely.

Nutrition

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

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I originally shared this recipe April 2018. Updated November 2021.

Oven method adapted from Two Peas and their Pod.

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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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Comments

  1. These are out of this world! Made these for the first time today for Christmas gifts. Next time I’ll be sure to make some for home. Great recipe, thank you.

  2. 4 stars
    First time making them. Recipe was east enough but I wish there would of been more details on the consistency for oven completion. I thought they had to be completely dry so cooked longer and burnt some of them. It seems they can be a tiny but damp and once removed from oven dry nicely. Oh well first attempt, will try again another day

  3. 5 stars
    You’re an angel! I followed your recipe for the Candied Pecans. I made it perfect this time. They are good for my dessert. Thanks for your recipe.

  4. 5 stars
    These are absolutely AMAZING and so easy to make! I already had to share the recipe with everyone that tasted them.

  5. 5 stars
    Wow! They just finished cooling. They smell and look great. And as for taste, let me put it this way . My husband just got up from a nap went straight for the cookie sheet and began making sounds that can only be described as sheer delight. Then proceed to the bag of pecans we picked and began cracking pecans. The only thing he had to say was “Can you have 2 more batches done before I go to work in the morning. Something tells me I’m going to be very busy the next few days. Thanks for sharing we have a new family favorite.

  6. 5 stars
    Wow! They just finished cooling. They smell and look great. And as for taste, let me put it this way . My husband just got up from a nap went straight for the cookie sheet and began making sounds that can only be described as sheer delight. Then proceed to the bag of pecans we picked and began cracking pecans. The only thing he had to say was “Can you have 2 more batches done before I go to work in the morning. Something tells me I’m going to be very busy the next few days. Thanks for sharing we have a new family favorite.

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