Candied Pecans are deliciously crunchy and decadent thanks to brown sugar, cinnamon, and a few other holiday spices. This recipe is lightning fast, kid-friendly, and a snap to make for a last-minute gifts or bake sales.

Candied pecans on a plate.

All I want for Christmas is candied pecans that taste as good as they smell. Because sometimes that doesn’t happen!

Have you ever walked passed a street vendor in Chicago during the German Christkindlmarket peddling deliciously sweet and aromatic nuts? And then you buy them and eat them, and somehow inexplicably the nuts don’t taste nearly as good as they smelled?

Not today, folks. These candied pecans are the real deal. No broken dreams and empty promises here! Make some for your holiday snack board and maybe a few batches to give away to friends, teachers, and any nice neighbors.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Candied Pecans Recipe

Recipe ingredients

Candied pecan ingredients labeled in bowls.

Ingredient notes

  • Egg white: Beaten egg white acts as the “glue” for the spices and sugar on the nuts.
  • Pecans: Raw, unsalted, whole pecan halves work best for this recipe, as opposed to the smaller pecan pieces. I like to order nuts in bulk online for this project, because grocery store pecans can get a little pricey. Warehouse stores like Costco have affordable nuts, too, especially around the holidays.

Step-by-step instructions

  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Add brown sugar, cinnamon, ginger, cloves, salt, and vanilla extract. Stir until combined.
Candied pecan ingredients in a bowl.
  1. Add pecans and stir until all the nuts are coated. Pour onto prepared baking sheet in an even layer.
Candied pecans on a baking sheet.
  1. Bake, flipping nuts occasionally, until coating is dry, about 30 minutes. Cool completely before serving.
Candied pecans on a baking sheet.

Recipe tips and variations

  • Yield: This recipe makes 1 pound of nuts (4 cups) , so double or triple as needed.
  • Storage: Store pecans out at room temperature in an air-tight container. They’ll be good for a week or so. They’ll keep in the fridge for at least 3 weeks.
  • Freezing: Candied nuts will keep in the freezer for 2 months.
  • Don’t over bake: Don’t let the pecans get too toasty in the oven. Keep your eyes peeled; when the nuts appear dry, they’re ready to take out.
3 paper cones filled with candied pecans.

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Candied Pecans on a gray plate.

Candied Pecans

Candied Pecans are deliciously crunchy and decadent thanks to brown sugar, cinnamon, and a few other holiday spices. This recipe is lightning fast, kid-friendly, and a snap to make for a last-minute gifts or bake sales.
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 16 servings
Course Snack
Cuisine American
Calories 214

Ingredients 

  • 1 egg white (see note 1)
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 cups pecans (1 pound, see note 2)

Instructions 

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy.
  • Add brown sugar, cinnamon, ginger, cloves, salt, and vanilla extract. Stir until combined.
  • Add pecans and stir until all the nuts are coated. Pour onto prepared baking sheet in an even layer. Bake, flipping nuts occasionally, until coating is dry, about 30 minutes. Cool completely before serving.

Notes

  1. Egg white: Beaten egg white acts as the “glue” for the spices and sugar on the nuts. 
  2. Pecans: Raw, unsalted, whole pecan halves work best for this recipe, as opposed to the smaller pecan pieces. I like to order nuts in bulk online for this project, because grocery store pecans can get a little pricey. Warehouse stores like Costco have affordable nuts, too, especially around the holidays.
  3. Yield: This recipe makes 1 pound of nuts (4 cups) , so double or triple as needed.
  4. Storage: Store pecans out at room temperature in an air-tight container. They’ll be good for a week or so. They’ll keep in the fridge for at least 3 weeks.
  5. Freezing: Candied nuts will keep in the freezer for 2 months.
  6. Don’t over bake: Don’t let the pecans get too toasty in the oven. Keep your eyes peeled; when the nuts appear dry, they’re ready to take out.

Nutrition

Serving: 0.25cupCalories: 214kcalCarbohydrates: 14gProtein: 3gFat: 18gSaturated Fat: 2gSodium: 42mgPotassium: 118mgFiber: 3gSugar: 11gVitamin A: 14IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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Meggan Hill

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Comments

  1. While I love every recipe I have tried on your website (and I have made many!), this one is not my favorite. The seasonings leave the taste of a somewhat burned pecan. As much as I love your recipes, I think I prefer just cinnamon to season pecans. Everyone else loved them, so I still gave the recipe 4 stars.4 stars

    1. Thank you Barbara! I’m so sorry you didn’t care for them. Sometimes simpler is better! I’m glad everyone else liked them, though. – Meggan