Transform already delicious and crunchy pecans into homemade candied pecans to make the ultimate nutty topping to sprinkle on ice cream, cookies, salads, or desserts. These are a very tasty snack, so be warned that they might disappear quickly! The pecans are coated in a simple egg mixture before being tossed with a delicious sugar blend and baked to crunchy, candied perfection.
This no-hassle oven-roasted candied pecans recipe is so simple, and the pecans cool right on the baking sheet, so there is no watching over a stove or handling hot candy-coated nuts. You’ll love thinking of new ways to use these sweet and crunchy pecans. Make a double or triple batch to enjoy as a sweet snack this holiday season, or package them up in a mason jar to give as gifts! For more pecan recipes, try my butter pecan cake recipe, butter pecan cookies, or turtle cookies recipe.
What You Need to Make This Recipe
Cinnamon – the spicy notes of ground cinnamon blend well with almost any dessert you might add these pecans to. Get creative and find your perfect spice combination by adding ¼ teaspoon of allspice, cardamom, or nutmeg.
Brown Sugar – light brown sugar adds the right amount of sweetness to this recipe when combined with the white sugar. Substitute dark brown sugar for a deeper molasses taste if desired. Be sure to pack the sugar into your measuring cup.
Pecans – I like making this recipe with the freshest pecan halves I can find. You can source pecans from a local market or farm stand, or there are many high-quality brands that are stocked at most grocery stores. Just check the expiration date on store-bought nuts before using the ones you may have on hand. They can taste rancid or bitter if they’re too old.
How to Make Candied Pecans
1. Preheat the oven to 300°F. Line a large baking sheet with parchment paper. In a small bowl, stir together the sugar, cinnamon, and salt.
2. In a large mixing bowl, whisk together the egg white, water, and vanilla extract until very light and foamy, about 1 minute.
3. Add the pecans and stir to coat.
4. Sprinkle in the sugar mixture, then stir until the pecans are evenly coated.
5. Spread out the coated pecans evenly in a single layer on the prepared baking sheet.
6. Bake for 20 minutes, then stir the nuts. Continue baking until the pecans smell toasted and fragrant and the coating is dry, about 15 minutes more. Let the nuts cool completely on the pan. The sugar will harden as it cools. Break up any chunks of pecans and serve immediately or store them in an airtight container for later use.
Pro Tips For Making This Recipe
- Spread the coated pecans in an even layer for baking. The candy coating will cook most evenly if the coated nuts are baked in an evenly spread single layer. Use a second parchment-lined baking sheet if needed or when doubling the recipe.
- Cool the candied nuts on the baking sheet. The sugar will harden as the nuts cool, so leave the nuts on the baking sheet to cool completely before handling.
- Try this recipe with another kind of nut. This easy recipe is so versatile! It also works well with other nuts like walnut halves or whole cashews.
- Personalize the spices. For a spicy kick, add ½ teaspoon of Cayenne pepper or gochugaru with the cinnamon. Keep it simple with kosher salt and freshly ground black pepper for salt and pepper pecans, or mix up the spices and use a baking blend, pumpkin pie spice, or something more unique, such as ras el hanout, curry powder, or lemon pepper for a sweet-and-savory candied nut. Replace 1/4 cup of sugar with maple syrup for a variation in sweetness.
Frequently Asked Questions
Store leftovers in an airtight container at room temperature for up to 2 weeks or freeze them in a freezer-safe container for up to 3 months. For best results and to prevent sticking, cool the nuts to room temperature before storing.
This easy candied pecans recipe is perfect for charcuterie boards, cocktail hour, tailgates, or snacking, and the pecans can be added to many recipes. Add the candy pecans to the top of cookies, brownies, scones, muffins, and more. Give this Mississippi Mud Cake a texture and flavor boost by replacing the plain pecans with candied ones! Or, sprinkle chopped candied nuts on ice cream, or cakes for a kick of crunch– they would be fantastic sprinkled on these moist banana cupcakes! You can also use these nuts to add sweetness to salads or roasted vegetables.
Glazed pecans are cooked in a sugar and corn syrup mixture on the stovetop resulting in a shiny nut that is sugar-coated. The process for these candied pecans differs in that the nuts are coated in an egg-white mixture before being sugar-coated and oven-roasted to create a crisper sugar coating that is more candy-like than syrup-like. Candied pecans are less sticky and are incredibly versatile because they can be added to recipes or used as a topping. Plus, this recipe doesn’t need a candy thermometer!
If you love this recipe try these out!
If you’ve tried this candied pecans recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Candied Pecans
Video
Equipment
Ingredients
- ½ cup granulated sugar (110g)
- ⅓ cup packed light brown sugar (73g)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg white
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 pound pecan halves (450g)
Instructions
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
- In a small bowl, stir together the sugar, cinnamon, and salt.
- In a large mixing bowl, whisk together the egg white, water, and vanilla until very light and foamy, about 1 minute. Add the pecans and stir to coat.
- Sprinkle in the sugar mixture, then stir until the pecans are evenly coated. Spread out the coated pecans evenly in a single layer on the prepared sheet pan.
- Bake for 20 minutes, then stir the nuts. Continue baking until the pecans smell toasted and fragrant, and the coating is dry, about 15 minutes more. Let the nuts cool completely on the pan. (The sugar will harden as they cool). Break up any chunks of pecans and serve immediately or store them in an airtight container for up to 2 weeks.
Notes
- Spread the coated pecans in an even layer for baking. The candy coating will cook most evenly if the coated nuts are baked in an evenly spread single layer. Use a second parchment-lined baking sheet if needed or when doubling the recipe.
- Cool the candied nuts on the baking sheet. The sugar will harden as the nuts cool, so leave the nuts on the baking sheet to cool completely before handling.
- Try this recipe with another kind of nut. This easy recipe is so versatile! It also works well with other nuts like walnut halves or whole cashews.
- Personalize the spices. For a spicy kick, add ½ teaspoon of Cayenne pepper or gochugaru with the cinnamon. Keep it simple with kosher salt and freshly ground black pepper for salt and pepper pecans, or mix up the spices and use a baking blend, pumpkin pie spice, or something more unique, such as ras el hanout, curry powder, or lemon pepper for a sweet-and-savory candied nut. Replace 1/4 cup of sugar with maple syrup for a variation in sweetness.
