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 you’d like. See Notes below!)
If there’s one snack I make on repeat every fall and holiday season, it’s these candied pecans. They’re crunchy, warmly spiced, lightly sweet, and completely irresistible whether you’re grabbing a handful straight from the pan or sprinkling them over salads, desserts, or cheese boards.
Best of all? They’re 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, you’ll never go back to store-bought!
Why You’ll Love These Candied Pecans
- Made with just a handful of basic ingredients
- Sweet, spiced, and perfectly crunchy
- EASY—no candy thermometer required
- Make-ahead friendly for gifts and entertaining
- Incredibly versatile—snack, 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. ★★★★★“
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. ★★★★★”
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 layer—overcrowding 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; they’ll continue to crisp up as they set.
Ways to Use Candied Pecans
- Toss into green salads—we 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 stuff—a 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, macadamias—whatever you’d like to use up in your pantry—would 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), they’re 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 300°F (149°C). 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 same—just 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 doesn’t “catch” as much coating as a pecan does. That said, feel free to replace up to half of the pecans with another nut if you’d like. Almonds, cashews, or macadamias all work well. Just be sure pecans remain the primary nut for best texture.
Reader Comments and Reviews
This was amazing!!!
Sally Did it Again! This seems to be a pattern as this is the third time that we have had our own recipes for things and then tried Sally’s version and immediately deleted the link to our old favorites! Everything was perfect in the recipe, so much so that I am making a second batch again this morning having just made the first one last night. Also I read the part about the saving the crumbles and truly now they have their own separate decorative dish next to the candied pecans. I think the key was not crowding the pecans into one sheet and switching the sheet pans and stirring the nuts every 15 minutes for the 45 minutes of recommended bake time.
Divine! Thank you!
So glad you love these, Vivienne!
Just made these and they are quite delicious. One question: do you ever take them out sooner than 45 minutes? Some of the nuts became a little overdone and the coating burnt just a bit.
Hi Kevin, every oven can be a bit different, so certainly feel free to take them out a bit earlier if you find them starting to burn. We’re glad you enjoyed them!
Can I use just almonds, or almonds and walnuts? I have an abundance of both.
Hi Racquel, yes, you can really use any nut or blend of nuts you enjoy here.
Can I use roasted cashews, or will those burn since they have already been roasted?
Hi Heather, we’ve made these candied nuts both ways (using either raw and dry roasted) and both turned out well!
My family calls these “crack” nuts! That’s how good they are! After making my first batch, ahead of time, I realized I needed to make a second batch because I ate the first one well before I planned to serve them. So I think it’s funny that you even have a comment about halving the recipe, that’s just silly! And really? They’re good for a few weeks? How would you know that?, they don’t last a day or 2 at the most. So yes, I really love this recipe! Thank you!!!
So glad you love these, Lisa!
I make these nuts and sell them for a fund raiser among many more of your recipes. Because I have so many items to bake, I have to make many items in advance. I FREEZE THE NUTS IN AIR TIGHT BAGS AND THEY ALWAYS KEEP WELL. Repeat customers always rave about these nuts. Don’t be afraid to freeze these nuts.
Last year my nuts went stale really fast. What do you recommend using to store them; and do they need to go in that storage container right away after cooking?
Hi Natalie! We recommend storing them in an air tight container at room temperature. We would allow them to cool fully, then store them.
Hi! I love this recipe and have made it many times. Is there a dairy free substitute I can use instead of egg whites? I’d like to make it for a friend that is allergic to dairy. Thanks!!
Hi Isabelle! We haven’t tested it, but beating some aquafaba may work in the place of the egg whites. Let us know if you give it a try!
I made them with aquafaba instead of the egg white and it turned out great!
Hello! I absolutely love all of Sally’s recipes and she is always my go-to before I bake anything! For this recipe, do the egg whites need to be pasteurized, or is that not necessary since it will be baked?
Hi Beth, that’s not necessary since it will be baked. Enjoy!
A Perfect recipe! Thanks again. Followed the instructions and turned out fantastic!
Throwing in some banana extract, because why not?
Sooooo….. I had this CRAZY idea to use this recipe for pumpkin seeds instead of nuts and OH MY GOODNESS!!! IT TURNED OUT AMAZING!!! I only had 4 cups of pumpkin seeds so I raided the pantry and came up with 1c almonds and about 3c corn chex and VOILA a new kind of cinnamon pumpkin seed chex mix! I used the same temperature and baking times with zero problems!
Sally, when I was looking for a recipe for these amazing nuts and I saw your name pop up in the search results I didn’t even bother to look anywhere else because I knew yours would be the BEST! ❤ I have used so many of your recipes over the years and they are consistently amazing! Thank you for being here for my baking needs! ❤
We’re thrilled you enjoyed this recipe, Tamar!
Can you use Splenda instead of sugar?
I haven’t tried this yet, but erythritol is the best sugar substitute for crunchy sugary recipes like this as it crisps up the same way as natural sugar.
I recommend Anthony’s Natural Erythritol Sweetener or Swerve, as they aren’t mixed with other sweeteners like monk fruit which can give a bitter aftertaste. You can find them both on Amazon. Good luck!
I’m looking to make some candied nuts as a strawberry spinach salad topping. Can these nuts be chopped up after baking or will all the cinnamon-y goodness crack off? Should I maybe chop the nuts before mixing into the egg whites, or will that ruin the balance of the nut surface area to sugar coating?
That sounds delicious, Steff! You can roughly chop the nuts before coating them if you wish. Enjoy!
Just made these. I halved the recipe since it’s my first time to make any sort of candied nuts. I used almonds and cashews and this is THE BEST snack ever! I will be making more for the holidays. What a perfect gift and economical as well.
Hi I made these like 5 years ago for co-workers. Bought little Christmas wine glasses at the dollar store, filled with nuts, and put on each desk. Huge hit! Everyone LOVED them. I thought I lost the recipe and was so sad but found I had pinned it! I used a T vanilla and T water and am using the roasting pan for easier stir. I wish I could share the smell in my kitchen it is amazing! I hope they turn out delicious as last time :-).
These are amazing! Thank you for sharing! Can the pecans be made in advance and froze? Do you think they will store in the freezer for a month?
10 stars (out of 5)
Hi Jack, you can freeze and thaw these– but they taste best when they haven’t been frozen/thawed. They keep nicely for a couple weeks at room temperature or in the refrigerator.
Good morning! 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. Merry Christmas and Happy New Year!
Sally, I have made these as per your recipe. For a great kick throw in some Cayenne pepper to taste
WOW!
hi sally, when adding sugar, cinnamon etc, can it be mixed on low in mixer or does it have to be folded in by hand? thanks 😉
Hi Sonny! Do that step by hand. You don’t want to deflate the beaten egg whites.
I just made these, and they are delicious! I used a mix of raw pecans, cashews, almonds, and Brazil nuts. Thanks for a terrific recipe.
I have some pecans in the freezer. Can I make this with them right out of the freezer? Or should I let them come to room temp first? Thanks!
I suggest letting them come to room temperature first.
Made these for the tenth time today, putting in only a slight change by baking them in a disposable turkey roasting pan. I’ve done these at least 10 times and get a little slap happy with my stirring. I’ve found a higher lipped baking dish keeps me from making (too much of) a mess. A fantastic recipe that delivers consistent, delicious, I want to eat my kitchen it smells so good results. They’re supposed to be Christmas presents for neighbors, but I might just have to keep ’em and make another batch. Oh, poor me….
Thank you AGAIN Sally for making me smile!
I do them in a roasting pan also! So much easier to stir!!! 🙂
Hi Sally, these look LUSH and I will be making them for teacher gifts this year! How do you think they would be dipped in chocolate? Would the chocolate make the coating icky? Or do you think it would hold up and remain crunchy? Thinking of doing a little experiment 🙂 thanks for a brilliant recipe. Pamela
They’d be amazing dipped in chocolate! Still crunchy, yes.
Just made these for a party I’m having tonight. They are delicious and I can’t stop eating them! I wouldn’t change a thing about this recipe.
i always bring these and your family’s seasoned pretzel recipe to parties, and everyone is always obsessed with both. have you ever tried not adding the cinnamon in these by chance? i am interested in going for a more like, strictly candied, taste if possible.. i know it doesn’t taste strongly like cinnamon to begin with but i’m interested to eliminate it regardless and see how that goes but i’d rather not waste the expensive nuts and it not taste as good. let me know if you happen to have experience with that in your recipe testing!
These nuts are so addicting! I made them last year as part of my Christmas gifts for family & friends, and I’ve been getting requests for them again this year! Thanks, Sally 🙂
I’m going to make these nuts for Christmas gifts. In the instructions you mention spraying the parchment paper with cooking spray. Is that necessary.
Yes. The nuts will stick to anything and everything if you do not spray the sheet.
THESE WERE SOOOOO GOOD!!! I used only almonds instead of pecans and a reduced amount of sea salt instead of regular salt (cause thats what I had on hand). Im so happy I halved the recipe because I would have eaten way too many if I made the whole thing!!!!