These 5-ingredient homemade candied pecans are quick and easy to make, crowd-pleasing, and dangerously delicious! This classic is (and always has been!) one of my very favorite holiday snacks.
I originally published this recipe in 2012 and have since added new photos and helpful success tips. While the original version included a mix of pecans and almonds, this updated recipe focuses solely on candied pecans. (You can still swap in some almonds if youโd like. See Notes below!)
If thereโs one snack I make on repeat every fall and holiday season, itโs these candied pecans. Theyโre crunchy, warmly spiced, lightly sweet, and completely irresistible whether youโre grabbing a handful straight from the pan or sprinkling them over salads, desserts, or cheese boards.
Best of all? Theyโre made with 5 simple pantry ingredients (plus a little water!) and come together in under an hour.
The recipe is from my mom’s friend, Sharyn. We make them every single year, and they’ve become a homemade gift-giving tradition for friends, teachers, and loved ones ever since.
Store-bought candied nuts are often cloyingly sweet or oddly sticky, but this homemade version strikes the perfect balance. Each pecan is encrusted in a crackly cinnamon-sugar shell that actually stays crisp. Once you try them fresh from cooling on the baking sheet, youโll never go back to store-bought!
Why Youโll Love These Candied Pecans
- Made with just a handful of basic ingredients
- Sweet, spiced, and perfectly crunchy
- EASYโno candy thermometer required
- Make-ahead friendly for gifts and entertaining
- Incredibly versatileโsnack, topping, or garnish
- Stay fresh for weeks
One reader, Rachael, commented: “I have made these nuts every year since you posted this recipe and my family and coworkers look forward to this every year. They are so good and so addicting! YUM!!!! Thank you for sharing such a yummy treat. โ โ โ โ โ “
Another reader, Bernie, commented: “I made these for Christmas, doubled the batch and gave as parting gifts. Everyone has asked for the recipe! I made more so I can take them to work. โ โ โ โ โ ”
Grab These Ingredients
- Pecans: Use raw, unsalted pecan halves. Their natural ridges and crevices hold onto the cinnamon-sugar coating especially well.
- Egg Whites + Water: Egg whites are the key to the crisp coating. Whipping them with a small amount of water thins the mixture just enough so it evenly coats the pecans instead of clumping. As the pecans bake, the egg whites dry and set, creating a light, crackly shell.
- Granulated Sugar: Provides sweetness and structure. Granulated sugar melts and re-crystallizes in the oven, creating that classic candied crunch.
- Cinnamon: Lots of flavor!
- Salt: Essential for balance.
This recipe relies on a simple (but clever!) technique to create that signature candied crunch. Whipped egg whites act as a natural binder, helping the cinnamon-sugar mixture cling evenly to each pecan. As the nuts bake, the coating slowly dries and crystallizes, forming a crisp, crackly shell instead of a sticky glaze.
Because these candied pecans are baked low and slow, the sugar sets evenly without scorching, delivering consistent results with far less hands-on time. No babysitting over a stovetop!
In Photos: How These Candied Pecans Come Together
You’ll whip egg whites and water until frothy. This takes just a couple of minutes. Then you’ll fold in the sugar, cinnamon, and salt. Stir gently to keep the mixture from deflating. Add the pecans and stir until each pecan is generously coated, then spread between 2 parchment paper-lined baking sheets.
Success tip we have learned over the years: Grease the parchment paper first, because these WILL stick otherwise!
The nuts take around 45 minutes in the oven. Give them a quick stir every 15 minutes so they toast evenly and do not burn.
As they cool, the coating fully sets, and this is when the pecans develop their signature crunch.
Package up the candied pecans in little treat bags for friends, munch on them while decorating holiday sugar cookies, or set them out at a holiday get-together, perhaps along with some sprinkle-loaded chocolate covered pretzels?
Tips for Success
- Grease the parchment paper; otherwise the baked nuts will stick.
- Stir every 15 minutes while they bake, to prevent clumping and ensure even browning.
- Spread into a single layerโovercrowding leads to steaming instead of crisping. Use 2 baking sheets, or bake in batches if you only have 1.
- Let them cool fully before breaking apart; theyโll continue to crisp up as they set.
Ways to Use Candied Pecans
- Toss into green saladsโwe especially love them on this maple-roasted squash & kale salad, and this strawberry bacon salad.
- Sprinkle over oatmeal, yogurt, or ice cream.
- Serve alongside cheeses on a charcuterie board.
- Package in jars, tins, or bags for easy homemade gifts.
This candied pecan recipe will work for any kind of nuts, but I prefer using pecans because the cinnamon-sugar goodness gets stuck in the pecans’ little crevices. All of the pecans’ crinkles are enveloped with a thick layer of the sweet stuffโa smooth nut does not “catch” as much coating as a pecan. That said, feel free to use a mix of nuts for a variety of textures. Almonds, cashews, macadamiasโwhatever you’d like to use up in your pantryโwould also work as the second nut in this recipe, but make sure you use pecans as the primary base. One reader reported making delicious candied pumpkin seeds with this recipe, too!
Yes. They freeze beautifully for up to 2 months. Thaw at room temperature before serving.
Homemade Candied Pecans
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 6 cups
- Category: Snacks
- Method: Baking
- Cuisine: American
Description
These homemade candied pecans are sweet, warmly spiced, and perfectly crunchy. Made with just 5 simple ingredients plus water and baked (not stovetop), theyโre easy to prepare and ideal for snacking, salads, charcuterie boards, and holiday gifting.
Ingredients
- 6 cups (about 660g) pecan halves, unsalted
- 2 egg whites, at room temperature
- 2 Tablespoons (30g/ml) water
- 2 cups (400g) granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
Instructions
- Preheat the oven to 300ยฐF (149ยฐC). Line 2 large baking sheets with parchment paper or silicone baking mats and lightly grease with nonstick spray. Set aside.
- In a large bowl with a handheld or stand mixer fitted with the whisk attachment, beat egg whites and water on medium-high speed until foamy and fluffy, about 2 minutes. Add the sugar, cinnamon, and salt, and fold with a silicone spatula until combined.
- Add the pecans and stir to coat completely. Spread the nuts in a single layer on the prepared baking sheets and bake for 45 minutes, stirring every 15 minutes. Halfway through baking, rotate the baking sheets and swap their positions in the oven.
- Allow to cool completely on the baking sheets. The sugar coating will continue to crisp up as it cools.
- Store pecans in an airtight container at room temperature for up to 3 weeks or freeze for up to 3 months. Thaw at room temperature.
Notes
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Silicone Spatula | Electric Mixer (Handheld or Stand)
- Smaller or Larger Batch: This recipe easily scales up or down. Simply halve or double all of the ingredients as needed. Whipping the egg whites and water will take slightly less or more time depending on the batch size. The oven temperature and bake time remain the sameโjust be sure to spread the nuts into a single layer on greased, lined baking sheets.
- Using Different Nuts: Yes! This recipe works with many types of nuts, but pecans are my favorite because the cinnamon-sugar coating gets caught in all their little crinkles. A smooth nut doesnโt โcatchโ as much coating as a pecan does. That said, feel free to replace up to half of the pecans with another nut if youโd like. Almonds, cashews, or macadamias all work well. Just be sure pecans remain the primary nut for best texture.
Reader Comments and Reviews
This recipe was so easy and the results are addictive! Will be making a batch to share with my gluten free work mates.
This is the BEST recipe for candied pecans for many reasons: lower temp than most, spraying the parchment with nonstick spray, frothing the egg whites instead of stiff peaks, only granulated sugar (use of brown sugar tends to burn), mixing spice mix with egg whites before adding pecans! Perfect results every time!
Can you use 1/2 cup whit sugar and 1/2 cup brown sugar?
Hi Karl, You can replace a small portion of the (2 cups of) granulated sugar with light or dark brown sugar (about 1/4 of the total) for flavor if youโd like, though it will probably get lost under the cinnamon.
Thank you for the recipe I been looking for the pecans recipe forever.
Thank you canโt wait to try
Hi Sally, I have not yet made these sugar covered pecans. Although I have made other recipes and some were good some were not . I am anxious to try yours because I think your recipes are fabulous. My question: Is there a way I could add some brown sugar (light or dark) and or some maple syrup (maybe in place of water) and still get them to be crunchy? Please let me know because I am anxious to try them. Thank you Cheryl
Hi Cheryl! Thank you so much for your kind words! For this recipe, I donโt recommend replacing the water with maple syrup or using too much brown sugar, as those add moisture and can make the pecans soft or sticky instead of crunchy. You can replace a small portion of the granulated sugar with light or dark brown sugar (about 1/4 of the total) for flavor if you’d like, though it will probably get lost under the cinnamon. If youโd like maple flavor without losing crunch, a small splash of maple extract works best.
Would love to try this recipe but is there an alternative for egg whites? Would love to make this for my family but they don’t eat eggs.
Hi Ishani, the egg whites are the key to the crisp coating and we haven’t tested any alternatives here, though some readers have reported luck with aquafaba. Let us know if you try anything!
I have made these using aquafaba and they turned out just as good. I did take them out of the oven about 10 minutes early as they were getting very dark and I didn’t want them to burn. People loved them made both ways
I added a little bit of vanilla extract to the egg whites and water before beating it. And also some allspice and cardamom alongside the cinnamon! Very excited for them to finish in the oven to give them a taste! Thank you for the recipe!
Could I use raw cashews or other nuts instead of the ones in the recipe? If so please let me know what measurements/ratios I can use. (Preferably cashews instead of almonds substitute.).
Thank you!
Hi Ian, yes, you can really use any nut or blend of nuts you enjoy here.
Warning: These are addictive! ๐
I made several recipes and have quite a bit of that delicious sugary topping. Do you think I could put it on top of coffee cake batter in place of the crumbs? I have about 1 & 3/4 cups of it!
Sounds delicious, Rose! Let use know if you give it a try.
Omgosh this recipe is the bomb! I made extra and gave them as gifts for family members who couldnโt join us for dinner. I later found out not all my gifts were received by the intended recipientsโฆ.they got eaten by other family members before they could be given out! I was told by these are so good they couldnโt help themselves!
I made these for Christmas, doubled the batch and gave as parting gifts. Everyone has asked for the recipe! I made more so I can take them to work.