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

Homemade Candied Pecans served in a clear glass jar.
Prep 5 mins
Cook 45 mins
Total 50 mins

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. 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.

  2. 5 stars
    These are absolutely AMAZING and so easy to make! I already had to share the recipe with everyone that tasted them.

  3. 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.

  4. 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.

  5. 5 stars
    Holy cow these are dangerous! I made a double batch last night for Thanksgiving dinner today. I mean a single batch. What I meant to say is I have exactly two pecans left for dinner. You rock.

  6. 5 stars
    What a way to make my book club happy! I got home from work and had very little time to make something to bring. This recipe was so easy and I had all the ingredients in my pantry. The nuts were still warm when I brought them to book club and were the perfect thing to snack on while talking. Will keep in the rotation!

  7. 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!

  8. 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!

  9. 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!

  10. 5 stars
    Followed it to a T!! They tasted great & also used walnut & almonds..everyone that ate them said they were fantastic! Thank you!!

  11. 5 stars
    My husband loves these. Asked me to make another batch today. Used cashews, walnuts, and pecans. Over 2 pounds of nuts. I mixed them together then split into two batches. One I made as instructed. The other batch I added some Tabasco sauce to the egg white. This gave a bit of a kick. Happy happy husband!

  12. I’ve made these several times with monk fruit sweetner, golden for the brown sugar and plain for the white sugar and they come out fantastic. Great for a diabetic or anyone watching their carbs.

  13. 5 stars
    I made these as a part of gifts at Christmas time. This recipe is super easy and great. On my fourth batch because they r so popular with my family and friends.

  14. 5 stars
    So, just a funny story on this recipe. LOL. I’ve never made this recipe before. I tried to make it today, but I accidentally miss read the recipe. I added the sugar in with the liquid and then mixed in the pecans. BIG mistake! They look absolutely horrible! Do you know when you’re out hiking on a trail or in the mountains and you step over really old animal poo? You know, all white gray and dried out? Well let me tell you, that’s exactly what these pecans look like! They taste really good but definitely not pleasing to the eye. It reminds me of the cat litter cake! LOL After I figured out that I miss read the recipe, I tried again using walnuts. I followed the directions to a T. They came out beautiful!

  15. please note in the recipe 16 oz. is not 4 cups it’s 2 so I havent tried but may make a difference which ever direction you follow

  16. 5 stars
    These have become a favorite in our home. Don’t need to put them in the refrigerator as they don’t last more than a few weeks.

    We heat them up in the microwave for 30 seconds (from room temp) – unbelievable!

    Thanks for the great recipe!

  17. Hi will this give the same taste with peanuts instead of pecans?
    Only have peanuts and really crave the taste of the classic candied pecans! 🙈

  18. 5 stars
    I only had half the amount of pecans, so I only used half the egg whites after whipping. Baked in oven for the directed 45 and tossed them around 3 times every 15. Perfect after they cooled! Crisp and tasted great. Thanks for a new go to 🙂

  19. 5 stars
    I made these for Christmas treats for family and friends. They were a smash and made the house smell wonderful. They really couldn’t be any easier to make. These will quickly become a family favorite. Thank for a delightful recipe that I will be making for years to come.

  20. Well I forgot to add the cinnamon because it wasn’t listed in the instructions. I shook some on top of the batch. Hopefully it turns out or I just wasted a bunch if expensive pecans.

  21. 5 stars
    These are very good, easy to make. I will make them again. One of the best recipes for candied pecans I’ve used.

  22. 5 stars
    Perfect!!!! Confused by the 1 month storage. I’m lucky if I still have any by day two. Requested by the kids going off to college. Great chopped on top of ice cream!

  23. 5 stars
    Thank you Lauren,
    I’ve been making candied pecans for years. This is the first time I’ve tried this recipe and it is decidedly better than other versions b cause the others I’ve tried don’t require you to whip the egg whites into a meringue. With others you have to stir in the middle of baking and with these you don’t. I feel like these were somewhat lighter and crispier than others I’ve tried. Many of the people who ate them have requested the recipe. I definitely won’t be going back to my old recipe.

  24. The instructions are unclear as to when and where to add the cinnamon for the oven recipe… it’s only mentioned in step 4 but does it go with the mixture from step 2 or the mixture from step 3, or perhaps another mixture altogether? Thanks…

  25. 1 star
    The flavor is delicious. However, the temperature and baking time is way to long. I only based for 30 minutes with stirring in the middle and they burned. Had to throw them away and start over. Very frustrating and costly!!!

  26. 5 stars
    I love these sooo much!! I added a little bit of pumpkin spice, and cayenne too for kick! Amazingly awesome for without my addition tho!!

    I’ll actually be making a big batch and giving it away as Christmas gifts this year.

  27. This recipe is awesome. My whole family loved them. It’s very easy and will make great Christmas gifts too this year! Thanks for sharing.

  28. 5 stars
    Pretty simple and quick! Not too sweet or too crunchy, to me just right! I plan on making Christmas Jars of these nuts as gifts👍❄️

  29. 5 stars
    I got this recipe a long while ago. I think it should come with a disclaimer though. I went through a really tough time with a trauma that had me house bound for several years. These were so good and gave me great comfort. I didn’t gain a single pound, but I rotted my teeth to pieces. I am now in the process of getting implants to replace the teeth I lost from eating so many of these, every day! So eat and enjoy, but brush and floss after if you are eating daily, even just 2 or 3 a day like I did. They are sooooo good. Thanks for the recipe. I had a dear friend make these about 30 yers ago and when I was in that bad period, I remembered them and wanted them. I searched and searched for a recipe online and came across yours and they were exactly like my friend madeyears ago. She passed away during this time too, so I think it was also a way to remember her.

  30. I made these today and my kitchen smell delicious!! Can’t wait to sprinkle some on vanilla ice cream, or apple pie or wait……….both, with a caramel drizzle !

  31. Just made a double batch and sorry couldn’t wait had to try one before they were cooled. I’m pretty excited about these going to make more for sure!