Perfectly Sweet & Crunchy Homemade Candied Pecans: The Ultimate Baked Cinnamon Pecan Recipe

Prepare to fall in love with these homemade candied pecans! This recipe delivers the quintessential blend of sweet and crunchy, elevated with a warm hint of cinnamon. Whether you’re planning thoughtful holiday gifts, seeking an exquisite topping for your salads, or simply craving a delightfully crispy and sweet snack, this easy-to-follow recipe is an absolute must-have, especially during the festive season. Say goodbye to expensive store-bought versions and hello to a batch of gourmet candied pecans made right in your own kitchen.

Pecans are truly one of nature’s most delicious nuts, boasting a rich, buttery flavor and satisfying texture that enhances an array of dishes. From delectable desserts to savory salads, their versatility knows no bounds. If you share my passion for these wonderful nuts, you’ll also adore my southern pecan pie, decadent pecan turtle pie, or my luscious cinnamon brown butter pecan syrup. These recipes showcase the incredible depth and adaptability of pecans in sweet applications.

Why This Candied Pecan Recipe is a Game-Changer

This isn’t just another candied pecan recipe; it’s a proven method designed for success, flavor, and convenience. Here’s why you’ll love it:

• Significant Money Saver: I used to buy candied pecans from specialty stores, often paying a premium for a small bag. An 8-ounce bag of store-bought candied pecans can easily cost $7-8 dollars, sometimes more. That’s not a sustainable habit for a true pecan lover! Making your own is incredibly simple and drastically cuts down on costs, allowing you to enjoy a generous supply of these delightful treats without breaking the bank. You get more control over ingredients and quantity for a fraction of the price.
• Superior Coating That Stays On: The secret to perfectly coated, crunchy pecans lies in using egg whites. Unlike recipes that rely solely on syrup, this method ensures the cinnamon sugar mixture adheres beautifully to each pecan. As the pecans bake, the egg white acts as a binder, creating a delicious, caramelized coating that truly melts in your mouth and doesn’t flake off. This results in a consistently sweet and perfectly crunchy bite every single time.
• Versatile Snack & Gourmet Salad Topping: If you’re like me, plain nuts don’t always cut it as a snack. But these sweet and crunchy candied pecans are a game-changer! Their irresistible sweetness and satisfying nuttiness make them a perfect stand-alone snack, great for grab-and-go moments or serving to guests. Beyond snacking, they transform ordinary salads into gourmet experiences. Imagine them sprinkled over a vibrant spinach salad with berries, or adding a delightful crunch to a roasted vegetable dish. They also make a fantastic addition to yogurt, oatmeal, or even ice cream!
• Effortless Baked Method: Forget standing over a hot stove, constantly stirring and babysitting your nuts. This recipe is considered the best candied pecan recipe because it utilizes the oven! Simply coat your pecans, spread them on a baking sheet, and let your oven do most of the work. This hands-off baking approach means consistent results, even caramelization, and best of all, a few extra minutes for you to relax while your kitchen fills with an incredible aroma.

Key Ingredient Insights for Perfect Candied Pecans

Understanding the role of each ingredient is essential for culinary success. Here’s a closer look at what makes these candied pecans so special:

• Egg White: This is arguably the most crucial ingredient for achieving that perfect, long-lasting coating. The egg white acts as a natural adhering agent, a “glue” that allows the sugar and cinnamon to cling firmly to each pecan half. When whipped and combined with water, it creates a frothy, sticky base. Without this vital step, the cinnamon sugar mixture would likely fall off the nuts during baking, resulting in a less satisfying, unevenly coated product. It ensures every bite is perfectly sweetened and spiced.
• Water: A small amount of water is added to the egg white to help achieve that ideal frothy consistency when whipped. This slight dilution makes the egg white easier to coat the pecans evenly and creates a more stable foam, which is key for the sugar mixture to adhere properly.
• Cinnamon: The addition of ground cinnamon is what gives these sugar-coated pecans their signature warmth and aromatic depth. It’s a classic pairing that enhances the natural sweetness of the sugar and the rich flavor of the pecans. Cinnamon adds a comforting, inviting element that makes these nuts perfect for the holidays or any time you need a cozy treat.
• Raw Pecans: For this recipe, it’s crucial to use raw, unsalted pecan halves. This allows you to have complete control over the flavor profile, ensuring your candied pecans are perfectly seasoned and not overly salty. Pre-roasted or salted nuts might interfere with the delicate balance of sweet and savory we’re aiming for. Look for high-quality pecan halves for the best texture and flavor.
• Granulated Sugar: This provides the primary sweetness and forms the beautiful caramelized coating. The fine granules dissolve and meld with the egg white and pecan oils during baking, creating that irresistible sugary crust.
• Kosher Salt: A pinch of salt is vital for balancing the sweetness of the sugar. It enhances the overall flavor, preventing the pecans from being cloyingly sweet and highlighting the natural nuttiness of the pecans. Don’t skip this ingredient, as it truly makes a difference in the final taste.

Step-by-Step Guide to Making the Best Candied Pecans

Follow these simple steps to create a batch of perfectly coated, sweet, and crunchy pecans:

1. Begin by preheating your oven to 300°F (150°C). This lower temperature is key for slow baking and even caramelization without burning. Prepare your baking sheet by either greasing it lightly or, for easiest cleanup, lining it with parchment paper. Set this aside.
2. In a medium-sized bowl, combine the granulated sugar, kosher salt, and ground cinnamon. Use a whisk or fork to mix these dry ingredients thoroughly until they are well integrated. This ensures an even distribution of flavor. Set this cinnamon sugar mixture aside.

2. In a separate, clean bowl, combine the egg white and water. Using a hand mixer or a whisk, whip this mixture vigorously until it becomes light, airy, and frothy. You’re looking for soft peaks, not stiff like meringue, just enough foam to evenly coat the nuts.
3. Carefully add the raw pecans into the frothy egg white mixture. Use a spatula or your hands (if clean) to gently toss and stir the pecans, ensuring each one is thoroughly and evenly coated with the egg white foam. This is the crucial step for the sugar to adhere.

4. Once the pecans are thoroughly coated with the egg white mixture, transfer them to the bowl containing the cinnamon sugar mixture. Toss gently but thoroughly until all the pecans are completely and evenly covered with the sweet and spicy coating. Ensure no naked spots remain!

5. Spread the coated pecans in a single, even layer onto the prepared baking sheet. It’s important not to overcrowd the pan; this ensures even baking and allows the sugar to caramelize properly without steaming the nuts. If necessary, use two baking sheets.

6. Bake the pecans in the preheated oven for 25-30 minutes at 300°F (150°C). Crucially, remember to stir the pecans every 10 minutes. This prevents burning and ensures uniform caramelization and crispiness across all the nuts. They should be golden brown and fragrant when done.
7. Once baked, remove the pecans from the oven and let them cool completely on the baking sheet. As they cool, the sugary coating will harden, creating that characteristic crisp candied texture. Resist the urge to touch them too much while hot, as the sugar will be very sticky.

Expert Tips for the Best Candied Pecans

Even though this recipe is straightforward, a few tips can ensure your homemade candied pecans turn out absolutely perfect every time:

• Adjusting the Recipe (Halving or Doubling): If you’re halving this recipe for a smaller batch, simply prepare the entire egg white and water mixture as instructed. Then, use approximately half of that frothy mixture to coat your reduced quantity of pecans. For doubling, ensure you have enough space on your baking sheets to spread the pecans in a single layer (you’ll likely need two large sheets). Double all other ingredients proportionally.
• Nut Variations: This versatile recipe isn’t limited to just pecans! Feel free to replace the pecans with other raw, unsalted nuts to make equally delicious candied walnuts, candied hazelnuts, or even candied almonds. Keep in mind that baking times might vary slightly depending on the size and density of the nuts, so keep a close eye on them towards the end of the baking process.
• Do NOT Omit the Egg White: This step is non-negotiable for success. The egg white is the secret weapon that ensures the sugary coating adheres beautifully to the pecans. Without it, the cinnamon sugar will likely fall off during baking, resulting in a less appealing, less crunchy product. The small amount of water added helps achieve a foamy consistency, which makes coating the nuts much easier and more effective.
• Cooling is Key: Once out of the oven, allow the candied pecans to cool completely on the baking sheet. As they cool, the sugar coating will harden and become wonderfully crisp. If you try to move them while warm, they’ll be sticky and the coating might not set properly.
• Even Spreading: Always spread the coated nuts in a single, even layer on your prepared baking sheet. Overcrowding prevents proper air circulation, leading to steamed rather than roasted pecans, which will affect their crispiness. If you have too many nuts for one sheet, use two.
• Stirring During Baking: Don’t forget to stir the pecans every 10 minutes during baking. This ensures even roasting and caramelization, preventing some nuts from burning while others remain undercooked.

Make Ahead, Storing, and Freezing Your Candied Pecans

One of the many great things about this candied pecan recipe is how well it lends itself to making ahead. This makes it perfect for holiday preparations or simply having a delicious snack on hand:

• Make Ahead: Can you make candied pecans in advance? Absolutely! This is an excellent recipe for meal prepping or preparing for special occasions like Christmas. Whether you need them for edible gifts, as a topping for a Thanksgiving salad, or just to have a quick, satisfying snack ready, making candied pecans ahead of time is a smart way to save time later. Their stable coating and long shelf life make them an ideal make-ahead treat.
• Storing at Room Temperature: Properly stored, your homemade candied pecans will stay fresh and crunchy at room temperature for up to 2-3 weeks. The key is to store them in an airtight container or a heavy-duty Ziplock bag. This prevents moisture from softening the coating and keeps them from absorbing unwanted odors. Keep them in a cool, dry place away from direct sunlight.
• Refrigeration: For even longer freshness, you can store your candied pecans in the refrigerator for up to 2 months. Again, an airtight container is essential to protect them from moisture and preserve their crisp texture. You might want to let them come to room temperature for a few minutes before serving for optimal flavor.
• Freezing: Candied pecans freeze beautifully! For the longest storage, transfer the completely cooled pecans to a freezer-safe airtight container or a heavy-duty freezer bag. They will last remarkably well in the freezer for up to 4 months. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours. This is a fantastic option for making large batches for future use, ensuring you always have a delightful treat on hand.

Frequently Asked Questions About Candied Pecans

More Delicious Sweet & Savory Snack Recipes

If you loved these homemade candied pecans, be sure to check out some of our other fantastic snack and treat recipes:

• Energizing No-Bake Energy Bites
• Refreshing Greek Yogurt Fruit Bites
• Creamy Homemade Chocolate Pudding
• Perfect Movie Theater Popcorn at Home

This recipe was originally published on Sept. 7, 2018. It was republished on Dec. 8, 2021, to include additional information, improved SEO, and updated photos.