These candied pecans come out buttery, crisp, and coated in a sweet cinnamon-sugar finish that makes them hard to stop eating. I love making them for holiday gifts, simple snacking, and as a delicious topping for desserts or salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large egg whites
1 teaspoon vanilla
1 cup granulated sugar
1 pound pecan halves
1/2 cup salted butter, melted
1 cup powdered sugar
1/2 teaspoon cinnamon
Directions
I start by preheating the oven to 325°F (163°C) and generously coating a large rimmed baking sheet with nonstick cooking spray.
In a medium mixing bowl, I beat the egg whites until stiff peaks form. Then I add the vanilla and gradually beat in the granulated sugar until a thick, gooey meringue forms.
Next, I add the pecan halves and gently fold them in with a wooden spoon or spatula until they are thoroughly coated.
I pour the melted butter evenly onto the prepared baking sheet so it coats the surface, then I spread the coated pecans into an even layer over the butter.
I bake the pecans for 40 minutes, stirring every 10 minutes with a spatula and spreading them back into an even layer each time so they cook evenly and develop a crisp coating.
Once they come out of the oven, I let them cool for just a few minutes. I place the powdered sugar and cinnamon in a large resealable bag, add the warm pecans, seal the bag, and shake until everything is evenly coated.
I serve them warm when I want a fresh-from-the-oven treat, or I let them cool completely before storing.
Servings and timing
I get 14 servings from this recipe, which makes it a great option for sharing at gatherings or packing into small gift bags.
I usually need about 10 minutes for prep, 40 minutes for baking, and 50 minutes total from start to finish.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 14
Calories: 345 kcal per serving
Variations
I like changing these candied pecans depending on the season or how I plan to serve them. I sometimes add a pinch of nutmeg or pumpkin spice for a warmer holiday flavor. I also like using a little extra cinnamon when I want a stronger spiced coating.
For a deeper flavor, I sometimes swap the vanilla for maple extract or add a small pinch of sea salt to balance the sweetness. When I want to use them as a salad topping, I keep the coating a little lighter so the pecans stay sweet without overpowering the other ingredients.
Storage/Reheating
I store these candied pecans in an airtight container once they are completely cool. They usually stay fresh at room temperature for about a week, and I like keeping them in a cool, dry place so the coating stays crisp.
For longer storage, I put them in the refrigerator for up to two weeks. I can also freeze them in a sealed container or freezer bag for a couple of months.
I usually do not need to reheat them, but when I want to freshen them up, I spread them on a baking sheet and warm them in a low oven for a few minutes. Then I let them cool slightly so they crisp back up.
FAQs
Can I use unsalted butter instead of salted butter?
I can absolutely use unsalted butter if that is what I have on hand. I sometimes add a tiny pinch of salt to make up for the difference and keep the flavor balanced.
Why do I need to beat the egg whites to stiff peaks?
I beat the egg whites to stiff peaks because that helps create the light coating that sticks to the pecans. It also gives the sugar mixture structure, which helps the pecans bake up crisp instead of sticky.
Can I use other nuts in this recipe?
I can use walnuts, almonds, or mixed nuts if I want to change things up. I find that pecans give the richest buttery flavor, but the method works well with other nuts too.
How do I keep candied pecans from getting soggy?
I make sure they cool completely before storing them, and I always use an airtight container. I also keep them away from heat and moisture because humidity can soften the coating.
What can I serve with candied pecans?
I love serving them as a snack on their own, but I also use them on ice cream, yogurt, oatmeal, cheeseboards, and salads. I think they also make a great homemade gift during the holidays.
Conclusion
I think these candied pecans are one of the easiest ways to make a simple ingredient feel special. They are sweet, crisp, buttery, and full of cozy cinnamon flavor, and I love how versatile they are for snacking, gifting, and topping all kinds of dishes. This is the kind of recipe I keep coming back to whenever I want something easy, festive, and reliably delicious.
📖 Recipe:
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Candied Pecans
- Total Time: 50 minutes
- Yield: 14 servings
- Diet: Vegetarian
Description
These candied pecans are buttery, crisp, and coated in a sweet cinnamon-sugar finish, making them perfect for snacking, gifting, or topping desserts and salads.
Ingredients
3 large egg whites
1 teaspoon vanilla
1 cup granulated sugar
1 pound pecan halves
1/2 cup salted butter, melted
1 cup powdered sugar
1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (163°C) and coat a large rimmed baking sheet with nonstick cooking spray.
- In a medium bowl, beat the egg whites until stiff peaks form. Add vanilla and gradually beat in granulated sugar until a thick mixture forms.
- Add pecan halves and gently fold until evenly coated.
- Pour melted butter onto the prepared baking sheet and spread evenly. Add pecans in a single layer over the butter.
- Bake for 40 minutes, stirring every 10 minutes and spreading evenly each time.
- Remove from oven and let cool slightly.
- Place powdered sugar and cinnamon in a large resealable bag, add warm pecans, seal, and shake to coat.
- Serve warm or let cool completely before storing.
Notes
Add nutmeg or pumpkin spice for a seasonal twist.
Substitute vanilla with maple extract for deeper flavor.
Store in an airtight container at room temperature for up to 1 week.
Refrigerate for up to 2 weeks or freeze for longer storage.
Reheat briefly in a low oven to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
