Introduction

Oh, the holidays! That magical time of year when the air gets crisp, the decorations go up, and our kitchens start to fill with the most incredible aromas. There’s something so special about sharing homemade treats, don’t you think? This candied pecans recipe is one of those little gems that instantly transports me back to childhood kitchens, filled with warmth and the sweet smell of baking. It’s incredibly simple, shockingly quick, and the results are just… wow! Perfect for snacking, topping salads, or gifting to everyone on your list.

Why You’ll Love This Recipe

Fast: Seriously, you can whip these up in under 30 minutes from start to finish!
Easy: No fancy techniques required here, just a few simple steps and you’re golden.
Giftable: Package them in cute jars or tins, and you’ve got the most thoughtful homemade gift.
Crowd-pleasing: Everyone loves a sweet, spiced, crunchy pecan. They disappear fast!

Ingredients

Gathering your ingredients is half the fun, right? For these delightful candied pecans, you’ll only need a few pantry staples:

1 pound unsalted pecan halves: Using unsalted nuts is key here so you can control the saltiness. Pecan halves are lovely because they give you that satisfying crunch.
1 egg white: This is our little binder that helps the sugary coating cling perfectly to the pecans.
1 teaspoon vanilla extract: A touch of vanilla adds a lovely warmth and depth of flavor.
2 teaspoons water: Just a little bit to help thin out the egg white mixture so it coats the nuts evenly.
2/3 cup granulated sugar: For that classic sweet, caramelized crunch.
1/3 cup brown sugar: Brown sugar adds a lovely molasses note and a slightly chewier texture to the coating.
2 teaspoons ground cinnamon: Cinnamon is the star spice that makes these so incredibly cozy and festive.
1/2 teaspoon salt: Don’t skip the salt! It balances out the sweetness and really makes all those flavors pop.

How to Make It

Alright, let’s get our hands a little sticky and create some magic! It’s so straightforward, you’ll be wondering why you haven’t made them before.

Prep your oven and pan: First things first, preheat your oven to a cozy 300°F (150°C). While it’s warming up, grab a baking sheet and line it with parchment paper. This is my secret weapon for easy cleanup – trust me, you’ll thank me later!
Get the wet ingredients ready: In a nice big bowl, whisk together the egg white, vanilla extract, and water. You want to whisk until it gets a little frothy and bubbly. This helps create that magical coating.
Coat those pecans: Now, toss your beautiful pecan halves into the bowl with the frothy egg white mixture. Stir them gently but thoroughly, making sure every single pecan gets a nice, even coating.
Mix up the dry goodness: In a separate bowl, grab your sugars, cinnamon, and salt. Give them a good whisk together until everything is nicely combined. That cinnamon and sugar blend is pure happiness in a bowl.
Bring it all together: Pour that delightful sugar and spice mixture over the coated pecans. Stir everything until the pecans are completely and wonderfully coated. You want each nut to be dusted with that sweet, spicy goodness.
Spread ‘em out: Carefully spread the coated pecans in a single, even layer on your prepared baking sheet. It’s important they have their own space so they bake evenly and don’t clump together too much.
Time to bake! Pop them into the preheated oven and bake for about 20-25 minutes. About halfway through the baking time (around 10-12 minutes), give them a good stir on the baking sheet. This ensures they caramelize beautifully and don’t burn. You’re looking for that lovely golden-brown color and a sweet, toasted aroma filling your kitchen.
Cool and crunch: Once they’re perfectly toasted and caramelized, carefully remove the baking sheet from the oven. Let the candied pecans cool completely on the baking sheet. This is crucial! As they cool, they’ll become wonderfully crisp. Once fully cooled, you can gently break apart any clusters.

Substitutions & Additions

Feeling creative? I always love a good twist on a classic! Here are a few ideas:

Spice it up: Feeling adventurous? Add a pinch of nutmeg, cardamom, or even a tiny pinch of cayenne pepper for a little kick!
Maple Pecans: Swap out some of the granulated sugar for a few tablespoons of maple syrup for a rich, maple-kissed flavor.
Other Nuts: This recipe works wonderfully with walnuts or even almonds if pecans aren’t your favorite.
Chocolate Drizzle: Once cooled, a drizzle of melted chocolate over these is pure decadence!

Tips for Success

A few little tricks I’ve picked up along the way to make sure your candied pecans turn out perfectly:

Don’t Overbake: Keep an eye on them during the last few minutes of baking. The sugar can go from perfectly caramelized to burnt pretty quickly!
Cooling is Key: Resist the urge to break them apart while they are warm. They need to cool and harden to get that satisfying crunch.
Prep Ahead: You can easily make these a day or two in advance. They hold up really well!
Uniform Size: While it’s not essential, trying to use pecan halves that are roughly the same size will help them bake more evenly.

How to Store It

Storing these beauties is super simple! Once they are completely cool, transfer them to an airtight container. You can layer them between sheets of parchment paper if you’re worried about them sticking. They’ll stay delightfully crunchy at room temperature for about 1-2 weeks. Just keep them away from moisture, and they’ll be perfect!

FAQs

Can I make these without egg whites?

Yes! You can try using a simple syrup made from equal parts sugar and water, simmered until thickened slightly, and then toss the pecans in that before baking. The coating might be a little less cohesive, but still delicious!

What’s the best way to break apart the cooled pecans?

Once they’re completely cool and hardened, you can gently use your hands to break them apart into individual nuts or small clusters. If they’re really stuck together, a gentle tap with a rolling pin or the back of a spatula can help!

How long do they last?

When stored properly in an airtight container at room temperature, these candied pecans will stay wonderfully crisp and delicious for about 1 to 2 weeks.

Candied Pecans

Incredibly simple, shockingly quick, and the results are just… wow! Perfect for snacking, topping salads, or gifting to everyone on your list.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings 10 ounces

Equipment

Baking Sheet lined with parchment paper
bowl large, for mixing wet ingredients
bowl separate, for mixing dry ingredients
Whisk

Ingredients

Hauptzutaten

1 pound unsalted pecan halves Using unsalted nuts is key here so you can control the saltiness. Pecan halves are lovely because they give you that satisfying crunch.
1 teaspoon egg white This is our little binder that helps the sugary coating cling perfectly to the pecans.
1 teaspoon vanilla extract A touch of vanilla adds a lovely warmth and depth of flavor.
2 teaspoons water Just a little bit to help thin out the egg white mixture so it coats the nuts evenly.
0.66 cup granulated sugar For that classic sweet, caramelized crunch.
0.33 cup brown sugar Brown sugar adds a lovely molasses note and a slightly chewier texture to the coating.
2 teaspoons ground cinnamon Cinnamon is the star spice that makes these so incredibly cozy and festive.
0.5 teaspoon salt Don't skip the salt! It balances out the sweetness and really makes all those flavors pop.

Instructions

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, whisk together the egg white, vanilla extract, and water until frothy and bubbly.
1 pound unsalted pecan halves
Add the pecan halves to the bowl with the egg white mixture and stir gently until evenly coated.
1 pound unsalted pecan halves
In a separate bowl, whisk together the granulated sugar, brown sugar, cinnamon, and salt until well combined.
1 pound unsalted pecan halves
Pour the sugar and spice mixture over the coated pecans and stir until all pecans are completely coated.
Spread the coated pecans in a single, even layer on the prepared baking sheet.
Bake for 20-25 minutes, stirring about halfway through (around 10-12 minutes), until golden brown and fragrant.
Remove from oven and let the candied pecans cool completely on the baking sheet until crisp. Break apart any clusters once cooled.

Notes

Store in an airtight container at room temperature. They will stay crunchy for 1-2 weeks.