This post may contain affiliate links. For more information, please see our affiliate policy.

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.

Midwest Charcuterie Board

A Midwest Charcuterie Board ripe with regional offerings is perfect for all-day grazing and parties with people you love. Make a few things, buy the rest, enjoy it all! I never met a charcuterie board…

20 minutes
View Recipe

More tasty snacks

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.
Author: Meggan Hill
4.75 from 4 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 16 servings
Course Snack
Cuisine American
Calories 214

Ingredients 

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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hi Joyce, I don’t see why not! I would make sure to use an oven thermometer and watch the baking time, since the size of the nut may vary. Take care! – Meggan

  1. I followed the recipe exactly and at the 20 min mark they were too burned to use! So disappointed and just wasted time and money!

    1. Hi Terri, I’m so sorry the pecans burned! It’s possible that the oven temperature may have been too high. Oven temperatures vary quite a bit, so I recommend using an oven thermometer, as checking on items in the oven to monitor how they are going. Flipping occasionally will help us keep an eye on the nuts. I’m sorry again they didn’t work out! – Meggan

  2. 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