This homemade Cinnamon Sugar Pecans Recipe is easy to make with only 6 ingredients & is WAY better than the nuts from the mall or fair! Plus, these candied pecans are gluten & dairy-free & freezer-friendly! Make a batch, store them in the freezer and use as a salad topper or enjoy as a sweet snack!
Preheat oven to 250 degrees F. 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 whisk until frothy (about 1 minute).
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!
Please follow baking time exactly. Even if they seem done at 45 minutes do not skip the last 15 minutes of baking.
How to store cinnamon sugar pecans:
At room temperature: store in an airtight container for up to two weeks.
In the freezer. once cooled, transfer pecans to a freezer-friendly container and store for up to 3 months. I like to have them on hand in the freezer to toss on salads or to snack on. They thaw very quickly!