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I’ve made homemade Candied Pecans more times than I can count, and they’re always a crowd favorite. With their crunchy texture and sweet, caramelized coating, candied pecans are a great snack, salad topper, or holiday gift.
“Sweet, crunchy, and completely irresistible. These candied pecans never last long.”
-Becky
This candied pecan recipe is one that you are going want to make in a large batch, because they disappear so fast! With just a few simple ingredients, you can turn plain pecans into a crunchy, sweet treat that are hard to resist.
If you are looking for more easy snack recipes, try these easy Caramel Apples, Lego Brownies, or this classic Puppy Chow Recipe. Or enjoy these pecans while sipping on this Pumpkin Spice Coffee made with a simple Pumpkin Spice Syrup.
Table of Contents
Ingredients You Will Need
- pecan halves: raw, unsalted.
- granulated sugar: helps form a smooth candy shell.
- brown sugar: adds caramel-like depth.
- ground cinnamon: optional spice.
- Pinch of salt: balances sweetness.
- vanilla extract: I love using this Homemade Vanilla Extract.
- egg white +water (helps coat nuts evenly).
A full list of ingredients is included in the recipe card below.
Variations
- Spiced Candied Pecans: Add a pinch of cayenne or pumpkin pie spice along with the cinnamon.
- Top Your Desserts: Use candied pecans to top cupcakes, brownies, pancakes, and really any other sweets. They are great in a small bowl on a charcuterie board too!
- Change the kind of Nut you us: This easy candied pecans recipe makes a glaze that is like a candy coating that is perfect on other nuts like almonds, peanuts, hazelnuts, or walnuts. The options are endless!
- Give as gift: Put these nuts in a pretty jar or bag with a pretty ribbon and they make a fun Christmas gift for teachers or neighbors.
How to Make Candied Pecans
Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk the egg white, vanilla, and water in a medium bowl until frothy.
- Add the pecans to the bowl and toss until they are fully coated.
- In a separate bowl, mix the sugar, brown sugar, cinnamon, and salt.
- Sprinkle this mixture over the pecans and stir until evenly coated.
- Spread the coated pecans in a single layer on the prepared baking sheet. Bake for 15 to 20 minutes, stirring halfway to prevent clumping and ensure even baking.
- Remove from the oven, and let cool completely on the baking sheet before serving or storing.
Expert Tips
- Storage: Keep in an airtight container at room temperature for up to 2 weeks.
- Gift idea: Package in jars or bags for an easy homemade holiday gift.
Candied Pecans FAQs
Yes! They keep for about 2 weeks in an airtight container, making them perfect for gifting or prepping ahead for parties.
Absolutely! Cinnamon is optional. You can skip it for classic sweet pecans or swap with other spices for a different flavor.
Yes, they freeze well in an airtight bag for up to 2 months. Just let them come to room temperature before serving.
More Easy Desserts
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If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Candied Pecans
Equipment
- Baking Sheet
- Medium Bowl
- Large Bowl
Ingredients
- 2 cups pecans halves, raw
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt, just a pinch
- 1 teaspoon vanilla extract
- 1 large egg white, plus 1 tablespoon water
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl whisk the egg white, vanilla, and water together, until frothy.
- Add the pecans to the bowl and toss in the egg white mixture until they are fully coated.
- In a separate bowl, mix the sugar, brown sugar, cinnamon, and salt. Pour over the pecans and then toss together until they are evenly coated.
- Spread the pecans in a single layer onto the prepared baking sheet. Bake for 15-20 minutes, stirring halfway, to prevent clumping and ensure even baking.
- Once done, use a spatula or forks to separate them before they cool completely.
Notes
- Servings: I figured each serving to be ¼ cup each, making 8 servings.
- Storage: Keep in an airtight container at room temperature for up to 2 weeks.
- Gift idea: Package in jars or bags for an easy homemade holiday gift.
- Don’t over stir: Once the sugar dissolves, let it bubble without constant stirring to avoid a grainy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love making these to snack on! They are so good!