The very first time I made candied pecans, my entire kitchen filled with the warm, cozy scent of cinnamon, toasted nuts, and caramelizing sugar—and I remember standing by the oven feeling absolutely giddy. As the pecans baked, the sugary coating bubbled and crackled, creating this irresistible aroma that instantly reminded me of Christmas markets and fall festivals. When I pulled the tray out and let the nuts cool, the glossy coating turned crunchy right before my eyes, and I grabbed one way too soon, burning my fingertips but not even caring because it tasted incredible. Ever since that day, candied pecans have become one of my favorite homemade snacks to make and share.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you perfectly crisp, sweet, cinnamon-kissed candied pecans with almost no effort—they’re easy enough for beginners, quick enough for busy days, and delicious enough to make you want to double the batch every single time.
Ingredients
- 1 pound pecan halves
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 egg white
- 1 tablespoon water
- 2 teaspoons vanilla extract
What I love about these ingredients is how each one plays a crucial role in achieving that classic candied pecan crunch. The combination of white and brown sugar creates depth—white sugar brings crispness while brown sugar adds a caramel flavor that makes the pecans taste richer. Cinnamon is essential for warmth, and even if you’re not a big cinnamon fan, trust me, it’s subtle and comforting, not overpowering. The egg white mixture acts like edible glue, making the sugar cling beautifully without soaking the pecans. And always choose fresh pecan halves, not pieces; broken pecans overcook faster and don’t candy evenly.
Equipment Needed
- Large mixing bowl
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Cooling rack
A large mixing bowl is necessary because once you add the pecans, you want enough space to coat them evenly without spilling sugar everywhere—I’ve done that, and it’s not fun to clean. A whisk is perfect for frothing the egg white mixture, and a rubber spatula helps coat the pecans gently without breaking them. Parchment paper or a silicone mat is absolutely essential because the sugar mixture gets sticky, and you’ll regret skipping it. A cooling rack is helpful for speeding up the drying process, though the pecans will still crisp beautifully even if you cool them in the pan.
Step-by-Step Instructions
Whenever I make candied pecans, I start by preheating the oven and lining my baking sheet. I learned early on that skipping the parchment paper is a recipe for disaster—the sugar caramelizes, sticks to the pan, and becomes as stubborn as dried glue. Lining the pan makes cleanup effortless and keeps the pecans from clumping too hard. Once that’s ready, I whisk the egg white, water, and vanilla until frothy. The first few times I made this recipe, I didn’t whisk long enough, and the coating didn’t stick well. Now I whisk until it looks like bubbly foam.
Next, I toss the pecans into the frothy mixture and fold them gently. They should look lightly coated, almost shiny. In another bowl, I combine the sugars, cinnamon, and salt. One of my favorite moments is pouring the sugar mixture over the wet pecans—it looks like way too much sugar, but trust me, it’s the perfect amount. With a spatula, I fold the nuts until every piece is covered in sandy sugar. As I mix, the aroma of cinnamon always hits me before they even bake, and it’s so comforting.(See the next page below to continue…)