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Easy Candied Pecans

Easy candied pecans with a crackly cinnamon sugar coating baked low and slow until crunchy. Egg white creates a glossy binder, then the pecans bake for 1 hour with regular stirring for even caramelization.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pecan halves
  • 1 lb pecan halves
egg white coating
  • 1 large egg white
  • 1 tbsp water
  • 1 tsp vanilla extract
cinnamon sugar coating
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat the oven to 250F, then line a sheet pan with parchment to prevent sticking and help the coating crisp.
  2. Whisk the egg white, water, and vanilla until frothy, using the bubbles to create a sticky binder.
  3. Toss the pecan halves in the egg white mixture until evenly coated, so every piece gets a thin, glossy layer.
  4. Mix the sugar, ground cinnamon, and salt, then toss with the pecans until they look evenly dusted and lightly clumped.
  5. Spread the pecans in a single layer on the parchment so they bake evenly and get a uniform crackly coating.
Bake and cool
  1. Bake for 1 hour at 250F, stirring every 15 minutes so the cinnamon sugar caramelizes without burning.
  2. Cool completely on the pan until crunchy, then break apart any pieces that stuck together and store airtight.

Notes

For the best crunchy texture, make sure the pecans are fully cooled on the pan before sealing; warm nuts steam and soften. Store airtight at room temperature for up to 2 weeks. Freezing is not recommended because the coating can lose its crispness. If you want a lower-sugar option, swap the sugar for an equal-measure erythritol-based baking sweetener (check package guidance for 1:1 swapping).