Candied Pecans Recipe (Easy Cinnamon Sugar Pecans)
Posted Nov 01, 2026
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This homemade candied pecans recipe is easy to make with only 6 ingredients & is so much more delicious than the nuts from the mall or fair! Make a batch of cinnamon sugar pecans and use them a salad topper, enjoy as a sweet snack, or give them away as holiday gifts.
You know when you’re walking through the mall and you smell those amazing cinnamon sugar nuts (and you casually pass by the stand because you know they’ll give you a free sample)? Well, I’ve been making this candied pecans recipe for almost 20 years (I originally published this recipe in 2017 – the recipe remains unchanged I just updated the post), and I’m telling you, they’re even better homemade and so easy.
These candied pecans are made with 6 ingredients – pecans, an egg white, vanilla, cinnamon, sugar and salt (no butter or oil). They’re baked low and slow which causes the egg white and cinnamon sugar to form a perfectly sweet, crunchy coating on the pecans.
It only takes 5 minutes to mix up the ingredients (then an hour to bake and a little longer to cool completely), so I always make a huge batch to have on hand for snacking, adding to salads or giving as gifts during the holidays (along with Christmas Cookies – especially these chocolate chip pecan cookies).
These cinnamon sugar pecans freeze beautifully so you can make them ahead of time and enjoy them for months!
I made this recipe about six times now and everybody loves it! I’m giving them to friends for Christmas and getting all 5 stars reviews. Thanks for posting. Merry Christmas 🎄🎁
– Thomas
Why You’ll Love These Candied Pecans
- Perfect texture. Light and crispy and so good.
- Retains crispiness. They don’t get soft even after freezing or storing.
- Sweet and salty. The perfect amount of cinnamon, sugar and salt.
- Easy to make. Made with just 6 ingredients and prepped in 5 minutes.
- Great for gifting. They’re perfect for Christmas gifts put in a cute jar, tin or holiday bag.
- Freezer-friendly. Make a big batch and store them in the freezer so you always have some on hand!
Candied Pecans Ingredients & Substitutions
- Pecans. Use raw, unsalted pecans halves in this candied pecan recipe. I don’t recommend any substitutions. Check out my candied almonds or candied walnuts if you’d prefer to use different nuts.
- Granulated Sugar. organic cane sugar is a good substitute. Readers have had success making a refined-sugar free version using coconut sugar.
- Egg White. Use a large egg white to make these candied pecans. Remember, the size of your egg will effect the amount of pecans used.
- Sea Salt. I only bake with pure, fine sea salt. If you only have iodized table salt, you will need to cut the amount of salt in half.
- Ground Cinnamon. Use a high-quality ground cinnamon for the absolute best flavor!
- Vanilla extract. Please only use pure vanilla extract, no imitation!
How to Make Candied Pecans
Like I’ve said before, these candied pecans are easy to make, but we will walk through the recipe step by step to ensure you success – and don’t forget to watch the video.
Combine the Dry Ingredients
Begin by mixing together the sugar, sea salt and cinnamon in a small bowl, then set it aside. It’s important to thoroughly mix the dry ingredients so they are evenly distributed on the candied pecans.
Beat the Wet Ingredients Together
Next, use a wire whisk or a hand mixer and beat the egg white and vanilla together until frothy. You need the wet mixture to be thick and frothy, you do not want to beat the egg whites until they are stiff.
Add the Pecans to the Wet Mixture
Next, add the pecans to the wet mixture and stir until thoroughly combined and coated.
Note on the Amount of Pecans
Start by adding a little less than 4 cups of pecans to the wet mixture, and slowly add the rest to be sure there are no dry pecans and no wet mixture stuck to the sides of the bowl. The amount of nuts can vary slightly depending on the size of your egg white.
Add the Dry Ingredients
Next, stir in the dry ingredients until the pecans are evenly coated.
Bake the Cinnamon Sugar Pecans
First, spread the candied pecans in a single layer on a lightly greased baking sheet. They must be in a single layer for them to bake properly.
Don’t use parchment paper or foil
The paper/foil soaks in the wet mixture which is not good. Every time you stir the candied pecans you are re-incorporating any wet mixture that is on the baking sheet back onto the nuts. You want all the cinnamon sugar mixture coating the nuts, not soaking into parchment paper.
The baking time, temperature and method is extremely important in this cinnamon sugar pecans recipe.
Do not adjust baking time. Preheat oven to 250℉ (121℃). Grease a large baking sheet. (Do not use parchment paper or foil. Bake directly on the greased pan). Bake for 1 hour, stirring every 15 minutes. Even if they seem done after 45 minutes, the extra 15 minutes gives these cinnamon sugar pecans the perfect crispiness that’s retained even after freezing. Don’t change the method.
Cool the Candied Pecans
Once they have finished baking, let the nuts cool completely before trying to store them. They have to be completely cool in order to be stored without becoming soft. If you try to store them in an airtight contianer warm, they will release steam and heat and become soft.
Tips for the Best Candied Pecans
Since I’ve been making these cinnamon sugar pecans for almost 20 years, I have lots of tips and tricks to ensure your success every time.
- Use raw, unsalted pecans. You cannot use roasted or salted pecans in this recipe.
- Whisk the egg white until frothy. You don’t need to beat it until stiff peaks form. Whisk it until it has a light, frothy texture.
- Don’t use parchment paper or foil. I recommend baking these pecans directly on a greased baking sheet. This makes it easier to stir the cinnamon sugar coating back onto the nuts as they bake.
- Stir every 15 minutes. This is important! Stirring helps coat the pecans evenly and prevents the sugar from burning.
- Bake for the full hour. Even if the pecans seem finished after 45 minutes, don’t take them out early. The full baking time is important for creating that perfectly crunchy coating.
- Let them cool before storing. The coating will continue to firm up as the pecans cool. Make sure they’re completely cool before transferring them to an airtight container.
How to Serve Candied Pecans
You won’t be able to resist eating these candied pecans warm fresh from the oven. They are to die for and not only taste delicious, but they make your house smell like cinnamon-sugar heaven. Here are some serving suggestions:
- Serve as a salad topper on your favorite salads like beet salad, kale salad, or brussels sprouts salad.
- Serve them in a bowl on a lovely charcuterie board as an appetizer or meal!
- Sprinkle some on these roasted beets! SO GOOD!
- Sprinkle some on top of these overnight oats with yogurt!
How to Store Cinnamon Sugar Pecans
This candied pecans recipe makes a large batch. I always make the full recipe and enjoy some, then store or freeze the rest for later. I like to have them on hand to pull out and use on salads.
Let them cool completely. Then, store them at room temperature in an airtight container (glass jar) for up to 2 weeks.
How to Freeze Candied Pecans
If you’d like to freeze these cinnamon sugar pecans, let them cool completely. Then transfer them to a freezer-friendly, airtight container. Store in the freezer for up to 3 months. When you’re ready to enjoy them, thaw at room temperature. They thaw very quickly, and even taste great frozen.
Candied Pecans Recipe FAQs
Here are the most commonly asked questions about this recipe!
Candied pecans can be sticky if they haven’t baked long enough or haven’t cooled completely. Make sure to bake them at 250℉ (121℃) for the full hour, stirring every 15 minutes. Let them cool completely before storing.
The key to crunchy candied pecans is baking them at a low temperature for the full hour. Store them in an airtight container only after they’re completely cool to prevent moisture and heat from softening them.
Yep they freeze exceptionally well. I always make a big batch to have on hand in the freezer. Let them cool completely. Then transfer them to a freezer-friendly, airtight container. Store in the freezer for up to 3 months.
Store homemade candied pecans in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
Yes it’s easy to scale this recipe! Just click the “2X” button in the recipe card.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Cinnamon Sugar Pecans (Candied Pecans)
Video
Ingredients
- 1 egg white
- 1 Tablespoon pure vanilla extract
- 16 ounces pecan halves (4 ½ cups)
- 1 cup granulated sugar
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 250℉ (121℃). Grease a large baking sheet. (Do not use parchment paper or foil. Bake directly on the greased pan).
- In a small bowl, combine sugar, sea salt, and cinnamon, set aside.
- In a large mixing bowl, whip egg white and vanilla with a until frothy (about 1 minute). Either whisk by hand or use a handheld mixer.
- Add pecans to wet mixture 1 cup at a time, stirring to coat the nuts evenly. Depending on the size of your egg white you may use slightly more or less than 4 cups pecans. Just make sure all nuts are well coated before adding more.
- Once pecans are completely coated, sprinkle the dry ingredients over the pecans and stir until evenly distributed. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the pecan.
- Spread the pecans evenly on the prepared baking sheet.
- Bake at 250 degrees F for 1 hour. Stir every 15 minutes (you will stir 3 times before removing from the oven).
- Let cool or enjoy them warm.
- Store in an airtight container at room temperature or in the freezer.
Notes
- Pecans. Use raw, unsalted pecans halves in this candied pecan recipe. I don’t recommend any substitutions. Check out my candied almonds if you’d prefer almonds.
- Granulated Sugar. Regular granulated sugar and organic cane sugar are the two varieties I have used to make these cinnamon sugar pecans. Readers have had success making a refined-sugar free version using coconut sugar.
- Egg White. Use a large egg white to make these candied pecans. Remember, the size of your egg will effect the amount of pecans used!
- Sea Salt. I only ever bake with pure, fine sea salt. If you only have iodized table salt, you will need to cut the amount of salt in half.
- Ground Cinnamon. Use a high-quality ground cinnamon for the absolute best flavor!
- Vanilla extract. Please only use pure vanilla extract, no imitation!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are they still supposed to look “wet” at the 1 hour mark?
No, they should look pretty dry after 1 hour of baking.
These things are better than sex!
Wow! That is quite the compliment, Carol!
Made these and they were much better than ones my husband brought home from a store!
I’m so glad!
I made this recipe about six times now and everybody loves it! I’m giving them to friends for Christmas and getting all 5 stars reviews. Thanks for posting. Merry Christmas 🎄🎁
Thank you Thomas!