Candied Pecans
Updated December 06, 2025
Quick Summary
These homemade Candied Pecans are sweet, crunchy, and baked to perfection with cinnamon, sugar, and a touch of vanilla. Ready in just minutes of prep, they're perfect for snacking, adding to salads, topping desserts, or gifting. Make ahead and freezer-friendly, they're a simple treat you'll want to keep on hand year-round.
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I make these candied pecans all year long because they're my favorite sweet, crunchy snack and honestly, they make the whole kitchen smell amazing. I love having a batch ready to grab when I want a quick snack, sprinkle some on a salad, or add a little crunch to baked goods. They're also perfect for sharing with friends, neighbors, or coworkers because they're so easy to make but feel fancy.
One of the things I love most about this recipe is that it's so versatile. You can make them ahead of time, and they'll stay fresh for weeks in an airtight container or jar. Even better, they freeze beautifully, so you can always have some on hand!
I also enjoy experimenting with flavors, sometimes I add a pinch of cayenne for a little heat, or a touch of pumpkin pie spice in the fall. No matter what, they're always crunchy, sweet, and completely irresistible. Once you try this recipe, I guarantee you'll be making these candied pecans over and over again!
Ways to Use Candied Pecans
- Packed into jars or bags for gifts.
- Sprinkled on salads or grain bowls.
- Added to charcuterie and dessert boards.
- Sprinkle on crostini for an impressive appetizer.
- Topping for roasted vegetables, sweet potatoes or sweet potato casserole.
- Mixed into yogurt, oatmeal, or granola.
- Stirred into cookies. They are SO good in my Mexican Wedding Cookies, Candied Pecan Chocolate Chip Cookies, and Brown Butter White Chocolate Candied Pecan Cookies.
- Use as a topping for ice cream.
- Enjoyed by the handful as a snack!
Ingredients with Helpful Notes
- Granulated Sugar: Creates a crisp, glossy coating.
- Light Brown Sugar: Adds warm caramel flavor and deeper sweetness.
- Ground Cinnamon: Essential for cozy flavor.
- Salt: Balances the sweetness and enhances the spices.
- Pecan Halves: Use raw, unsalted pecans for even baking and the best texture.
- Egg White: Whisk until frothy to help the sugar mixture stick perfectly.
- Vanilla Extract: Adds flavor depth and warmth.
- Water: Loosens the egg white for even coating.
Tips for Perfect Candied Pecans
- Whisk the egg white until very frothy. It should look foamy and bubbly, this ensures the sugar sticks to every pecan.
- Coat the pecans evenly. Gently toss so each nut has a thin, even layer of egg white before adding the sugar mixture.
- Spread in a single layer. Crowding causes steaming and soft spots.
- Bake low and slow at 300°F. This prevents burning and creates a perfectly crisp coating.
- Stir every 15 minutes. Helps the coating dry evenly and prevents clumps.
- Cool completely before storing. They crisp up as they cool, storing warm pecans will make them soft.
- Adjust for sticky pecans. If your pecans are sticky, bake a few extra minutes and make sure they cool completely in a dry environment.
- Substitute nuts if desired. Walnuts, almonds, and cashews all work well.
- Double the recipe carefully. Use two baking sheets so the nuts stay in a single layer.
- Add a flavor twist. Try a pinch of cayenne, pumpkin pie spice, maple extract, or a sprinkle of flaky sea salt.
- Keep them crunchy. Store in an airtight container away from humidity, and ensure they are fully cooled before storing.
How to Store
- Room Temperature: Store cooled pecans in an airtight container or jar for up to 1 month.
- Refrigerator: Keeps for 4–6 weeks if tightly sealed.
- Freezer: Freeze up to 3 months. They thaw quickly and stay perfectly crunchy!
Candied Pecans
Equipment
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 4 cups unsalted pecans halves
- 1 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 and set aside.
- In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
- In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
- Spread the pecans out in a single layer on prepared baking sheet. Bake for about 30-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
- Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container or jar.
Notes
- Room Temperature: Store cooled pecans in an airtight container for up to 1 month.
- Refrigerator: Keeps for 4–6 weeks if tightly sealed.
- Freezer: Freeze up to 3 months.
Nutrition
Have you tried this recipe?
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