Cinnamon Sugar Candied Pecans Recipe

If you love a sweet, crunchy snack that’s packed with warm spices and a perfect little crunch, then you’re going to absolutely fall in love with this Cinnamon Sugar Candied Pecans Recipe. I’ve made these countless times for everything from holiday gifts to a simple mid-afternoon treat, and every time they come out just perfectly crisp and satisfyingly sweet. Stick around, because I’m going to share all my best tips to help you nail these pecans every single time!

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Ingredients You’ll Need

These ingredients come together in such a simple way to make a snack that feels fancy without being complicated. When buying pecans, go for halves rather than chopped—they toast more evenly and look prettier. And using egg white might feel odd at first, but trust me, it’s what helps the sugar stick and gives that gorgeous glossy coating.

• Pecan halves: Fresh pecans crunchy on their own, they’re the star of the show here.
• Egg white: This is what helps the cinnamon sugar stick and creates that irresistible candy coating.
• Water: Just a bit to help the egg white whip up nice and frothy.
• Vanilla extract: Adds a lovely subtle depth and enhances the sweetness.
• Granulated sugar: The sweet base that caramelizes while baking.
• Cinnamon: Such a warm, comforting spice – gets evenly spread when mixed with sugar.
• Salt: A small pinch balances and brings out the flavors perfectly.

Variations

One of the things I love most about this Cinnamon Sugar Candied Pecans Recipe is how easy it is to make your own. You can tweak the flavors a bit depending on what you have on hand or what mood you’re in.

• Spice it up: Sometimes I throw in a pinch of cayenne or chili powder for a spicy kick—my family was surprised but loved it!
• Nut swap: Feel free to try walnuts or almonds for a different crunch and flavor—same technique works perfectly.
• Brown sugar: Using brown sugar instead of granulated adds a deeper molasses flavor for extra richness.
• Maple syrup substitute: I once replaced vanilla with a bit of maple syrup for a subtle twist—delicious and cozy.

How to Make Cinnamon Sugar Candied Pecans Recipe

Step 1: Get your oven and baking sheet ready

Turn on your oven to 250°F and line a large rimmed baking sheet (an 18 x 13-inch one works perfectly) with parchment paper. The parchment prevents sticking and makes cleanup a breeze—trust me, you want to avoid scrubbing burnt sugar off your pan!

Step 2: Whisk up the egg white mixture

In a large bowl, whisk the egg white with water and vanilla extract until you get a really frothy texture. It should look a bit creamy and bubbly—that’s the key to getting an even candy coating later on.

Step 3: Combine the cinnamon sugar mixture

In a smaller bowl, mix together the granulated sugar, cinnamon, and salt. This dry mix is what will cling to your pecans and give them their signature sweet-spicy flavor.

Step 4: Coat the pecans

Toss the pecan halves into the egg white mixture and stir until every nut is coated. Then sprinkle your cinnamon sugar mix over the pecans and toss again to cover them completely. This part gets a bit messy, but don’t worry; it’s absolutely worth it when they come out perfectly candied.

Step 5: Bake low and slow

Spread your coated pecans evenly on the prepared pan. Bake for 1 hour, stirring every 15 minutes to make sure they toast uniformly and avoid burning. Keep an eye on them during the last batch of stirring—they should feel dry to the touch and have a beautiful golden-brown color.

Step 6: Cool and store

Once baked, let the pecans cool completely on the baking sheet. They crisp up as they cool, so don’t skip this step! Transfer them to an airtight container to keep them fresh and crunchy.

How to Serve Cinnamon Sugar Candied Pecans Recipe

Garnishes

I like to sprinkle these candied pecans over vanilla or cinnamon ice cream, or on top of a fresh green salad for a sweet crunch contrast. They also make a gorgeous garnish on yogurt parfaits or even coffee cake—just add a handful right before serving.

Side Dishes

Pair these with warm roasted veggies like Brussels sprouts or sweet potatoes, where the sweetness of the pecans complements the savory depth perfectly. They also work great next to creamy mashed potatoes or on a cheese plate alongside sharp cheeses and dried fruits.

Creative Ways to Present

For special occasions, I like to jar these up in clear glass containers tied with rustic twine and a handwritten tag—they make fantastic gifts! You can also layer them in dessert bowls with whipped cream and berries for a quick and elegant treat.

Make Ahead and Storage

Storing Leftovers

Store your leftover Cinnamon Sugar Candied Pecans in an airtight container at room temperature. From experience, they keep their crunchy texture for up to two weeks when stored properly—just make sure they’ve cooled completely before sealing the container.

Freezing

I’ve frozen these pecans successfully by packing them in a freezer-safe zip-top bag. Just thaw at room temperature when you want a crunchy snack again—no need to reheat, and they taste just as good.

Reheating

If you want to freshen them up after storage, pop the pecans in a 300°F oven for about 5-7 minutes. This lightly toasts them again and revives that crunchy coating—just keep a close eye so they don’t burn.

FAQs

Final Thoughts

This Cinnamon Sugar Candied Pecans Recipe is one of those easy treats that feel like you put in way more effort than you did, which is why I keep coming back to it. Whether you’re gifting them, adding to your favorite dishes, or just need a little sweet fix, these pecans won’t disappoint. I’m pretty sure once you try this, it’ll become a staple in your kitchen too. Give them a go—you’ll be thanking me later!

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