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Easy Candied Pecans

Easy candied pecans with a frothy egg white coating and a cinnamon sugar crust baked low-and-slow until crackly. Oven-baked pecan halves turn glossy, crunchy, and easy to store in an airtight container.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Easy Candied Pecans
  • 1 lb pecan halves
  • 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
  1. Preheat oven to 250F and line a sheet pan with parchment for easy release and clean-up.
Coat the pecans
  1. Whisk large egg white, water, and vanilla extract until frothy.
  2. Toss pecan halves in the frothy egg mixture until evenly coated.
Make the cinnamon sugar coating
  1. In a bowl, mix sugar, ground cinnamon, and salt.
  2. Toss the coated pecans with the cinnamon sugar mixture until well covered.
Bake and crisp
  1. Spread pecans in a single layer on the prepared sheet pan so they bake evenly.
  2. Bake for 1 hour at 250F, stirring every 15 minutes for a glossy, crackly coating.
  3. Cool completely on the pan until crunchy, then break apart and store airtight.

Notes

Pro tip: keep the pecans in a single layer so the sugar coating sets and crisps instead of steaming. Store airtight at room temperature for up to 2 weeks. For longer storage, freeze in a sealed container for up to 3 months. For a dairy-free-friendly option, this recipe already is dairy-free—just ensure your vanilla extract contains no added dairy.