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Easy Candied Pecans

Easy candied pecans baked low and slow until crisp, with a crackly cinnamon-sugar coating. The egg white froth helps the sugar adhere, creating a glossy crunch as the nuts dry out in the oven.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pecan halves
  • 1 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 and coat
  1. Preheat oven to 250F and line a sheet pan with parchment for easy cleanup and nonstick coating.
  2. Whisk egg white, water, and vanilla extract until frothy to create an adhesive base for the sugar.
  3. Toss pecan halves in the egg white mixture until evenly coated so every nut gets a glossy finish.
  4. Mix sugar, ground cinnamon, and salt, then toss the coated pecans in the cinnamon sugar until well covered.
Bake and crisp
  1. Spread the pecans in a single layer on the prepared sheet pan to help them bake evenly.
  2. Bake for 1 hour at 250F, stirring every 15 minutes, until the coating turns dry and crackly.
  3. Cool the pecans completely on the pan until crunchy, then break them apart for storage.

Notes

For the crunchiest texture, spread the pecans in a single layer with minimal overlap and keep stirring every 15 minutes so the sugar dries uniformly. Store airtight at room temperature for up to 2 weeks. Freezing works for up to 2 months, but let them return to room temperature before serving for best crispness. For a lower-sugar swap, use a 1:1 sugar substitute that measures like sugar to maintain the baked coating.