Cinnamon Sugar Candied Pecans
Cinnamon Sugar Candied Pecans
Sweet, crunchy, and perfectly spiced, these cinnamon sugar candied pecans make a delightful snack, salad topper, or dessert garnish. They’re quick to make and add a touch of indulgence to any dish.
Ingredients
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2 cups pecan halves
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1/2 cup granulated sugar
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1 tsp ground cinnamon
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1/4 tsp salt
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1 egg white
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1 tsp vanilla extract
Instructions
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Preheat Oven:
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. -
Prepare Pecans:
In a medium bowl, whisk together egg white and vanilla extract until frothy. Add pecans and toss until fully coated. -
Coat with Sugar Mixture:
In a separate bowl, mix sugar, cinnamon, and salt. Sprinkle over the pecans and toss to coat evenly. -
Bake:
Spread pecans in a single layer on the prepared baking sheet. Bake for 25–30 minutes, stirring every 10 minutes to prevent burning. -
Cool and Serve:
Remove from oven and let pecans cool completely on the baking sheet. They will crisp up as they cool. Store in an airtight container.
Equipment
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Mixing bowls (medium & small)
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Whisk
-
Baking sheet
-
Parchment paper
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Measuring cups and spoons
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Spatula
Timing
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Prep Time: 10 minutes
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Cook Time: 25–30 minutes
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Total Time: 35–40 minutes
Serving Size
Makes about 2 cups (serves 6–8 as a snack or topping)
Cinnamon Sugar Candied Pecans
Equipment
- Mixing bowls (medium & small)
- Whisk
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups pecan halves
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 egg white
- 1 tsp vanilla extract
Instructions
- Preheat Oven:
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Prepare Pecans:
- In a medium bowl, whisk together egg white and vanilla extract until frothy. Add pecans and toss until fully coated.
- Coat with Sugar Mixture:
- In a separate bowl, mix sugar, cinnamon, and salt. Sprinkle over the pecans and toss to coat evenly.
- Bake:
- Spread pecans in a single layer on the prepared baking sheet. Bake for 25–30 minutes, stirring every 10 minutes to prevent burning.
- Cool and Serve:
- Remove from oven and let pecans cool completely on the baking sheet. They will crisp up as they cool. Store in an airtight container.
Frequently Asked Questions (FAQs)
Can I use other nuts instead of pecans?
Yes. Walnuts, almonds, or cashews work well with the same cinnamon sugar coating.
Can I make them spicier or sweeter?
Yes. Add a pinch of cayenne or nutmeg for spice or increase sugar slightly for extra sweetness.
Can I make them ahead of time?
Yes. Candied pecans can be made several days in advance. Just store properly to maintain crunchiness.
Do I have to use egg white?
Egg white helps the sugar stick and creates a crisp coating, but you can substitute with a light coating of honey or maple syrup for a vegan option.
Can I make them gluten-free?
Yes. Pecans and sugar are naturally gluten-free, so this recipe is safe for a gluten-free diet.
How do I prevent them from sticking together?
Spread them evenly on the baking sheet and stir during baking. Once cooled, store in an airtight container to prevent clumping.
Can I double the recipe?
Yes. Double the ingredients and bake on separate sheets or in batches to ensure even cooking.
Can I use brown sugar instead of granulated sugar?
Yes. Brown sugar will create a slightly softer, richer coating with a hint of molasses flavor.
How long will they stay fresh?
They are best enjoyed within 2 weeks for optimal crunch and flavor.
Can I serve them warm?
Yes. They taste great warm right out of the oven or at room temperature.
How To Store Cinnamon Sugar Candied Pecans
Room Temperature:
Store in an airtight container for up to 2 weeks. Keep them in a cool, dry place away from humidity.
Freezer:
For longer storage, freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Serving Tip:
Use as a snack, salad topper, or garnish for desserts like ice cream, cakes, or pies.
