Candied Pecans
The Best Candied Pecans are made using a simple recipe of egg white, sugar, pecans and ground cinnamon. The perfect sweet treat!
THE BEST CANDIED PECANS RECIPE
This recipe for Candied Pecans is really easy to make and might be just a little addicting. These are a really fun sweet snack to make around the holidays. They also make really great homemade gifts for friends, family or co-workers!
TIPS FOR MAKING THESE SUGAR-COATED NUTS:
- This recipe will work with any nut combination you desire: peanuts, walnuts, cashews, macadamia nuts.
- Lining your baking sheet with parchment paper or aluminum foil is vital, the candy coating is very hard to get off of baking sheets.
- By cooking at a long, slow temperature we are allowing the sugar to caramelize and harden on the nuts for a deliciously deep, rich crunch.
- It’s important to stir these pecans around as they bake. This way they get evenly baked and don’t stick together.
- Candied pecans can be stored in an airtight container at room temperature for one week, in the refrigerator for 3 weeks or in the freezer for two months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- egg white
- pecan halves
- granulated sugar
- ground cinnamon
- salt
HOW TO MAKE CANDIED PECANS:
Preheat oven to 275F degrees and prepare a baking sheet by lining with parchment paper or aluminum foil. In a medium sized bowl, whisk the egg white until it becomes frothy.
Add the pecans, granulated sugar, cinnamon and salt.
Stir together until well coated.
With a slotted spoon, scoop the coated nuts out of the bowl and spread evenly apart on the baking sheet.
Bake for 45 minutes, stirring around every 15 minutes.
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Candied Pecans
Ingredients
- 1 egg white
- 1 pund pecan halves
- 1 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
Instructions
- Preheat oven to 275F degrees and prepare a baking sheet by lining with parchment paper or aluminum foil.
- In a medium sized bowl, whisk the egg white until it becomes frothy.
- Add the pecans, granulated sugar, cinnamon and salt. Stir together until well coated.
- With a slotted spoon, scoop the coated nuts out of the bowl and spread evenly apart on the baking sheet.
- Bake for 45 minutes, stirring around every 15 minutes.
Notes
- This recipe will work with any nut combination you desire: peanuts, walnuts, cashews, macadamia nuts.
- Lining your baking sheet with parchment paper or aluminum foil is vital, the candy coating is very hard to get off of baking sheets.
- By cooking at a long, slow temperature we are allowing the sugar to caramelize and harden on the nuts for a deliciously deep, rich crunch.
- It’s important to stir these pecans around as they bake. This way they get evenly baked and don’t stick together.
- Candied pecans can be stored in an airtight container at room temperature for one week, in the refrigerator for 3 weeks or in the freezer for two months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
No recipe here
It should be fixed now. Technical glitch.
What’s the best way to store these and how long can they be stored? Can’t wait to try!!
Hey Jill! They should be stored in an airtight container. They’ll be good for about a week at room temperature and good for at least 3 weeks if kept in the refrigerator or you can store them in the freezer for up to two months.
I haven’t even made it yet and my mouth is drooling. I will definitely be making some within the next week. It’s so simple. I like simple thank you