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Easy Candied Pecans

Easy candied pecans are baked low and slow with an egg-white coating for crackly cinnamon sugar crunch. The nuts get glossy as they bake, then cool into a fully set, crispy coating.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Candied pecans
  • 1 lb pecan halves
  • 1 egg white Use 1 large egg white.
  • 1 tbsp water
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat oven to 250F and line a sheet pan with parchment.
  2. Whisk egg white, water, and vanilla until frothy.
  3. Toss pecan halves in the egg white until evenly coated, so every nut looks lightly glazed.
  4. Mix sugar, ground cinnamon, and salt, then toss with the pecans until fully dusted and speckled.
Bake and crisp
  1. Spread the pecans in a single layer on the prepared sheet pan so they roast evenly.
  2. Bake for 1 hour, stirring every 15 minutes, until the coating looks glossy and then sets.
  3. Cool completely on the pan until crunchy, then break apart for storage.

Notes

For best crunch, don’t remove from the pan until fully cooled—heat keeps the sugar coating soft. Store airtight at room temperature for up to 2 weeks; freeze in a sealed container for up to 2 months. Dietary swap: for nut-free or allergy needs, substitute sunflower seed halves and bake the same way for a similar crunch.