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
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Recipe
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
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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.
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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 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.
Love these and they so easy!!! Thanks
Plan on making these to give as gifts for the holidays!!! SUPER YUMMY!!!
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 !
Careful! These pecans are addicting! They are so easy to make and even easier to eat!
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!
Hi, Do you use raw or roasted pecans?
I use raw pecans 🙂
These are my husbands favorite and I never realized how easy they are to make! YUM!
Great recipe!!!
Made a big batch and they are delicious! Will be making an even bigger batch for the freezer.