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Easy Candied Pecans

Easy candied pecans with an egg-white coating and oven-baked cinnamon sugar for a crackly, glossy crunch. Roast low and slow, stirring every 15 minutes, then cool fully for the signature brittle texture.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Pecans
  • 1 lb pecan halves
Egg white coating
  • 1 large egg white Use from 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
 

Prepare
  1. Preheat oven to 250F and line a sheet pan with parchment.
  2. Whisk egg white, water, and vanilla until frothy.
  3. Toss pecan halves in the egg white mixture until evenly coated.
  4. Mix sugar, ground cinnamon, and salt, then toss with the pecans until coated.
Bake
  1. Spread the pecans in a single layer on the prepared sheet pan.
  2. Bake 1 hour at 250F, stirring every 15 minutes, until the coating looks glossy and crackly.
Cool and store
  1. Cool completely on the pan until crunchy, then break apart into clusters.
  2. Store the candied pecans airtight once fully cool.

Notes

For the crunch, let the pecans cool fully on the pan—warming pieces will feel sticky. Keep airtight at room temperature for up to 2 weeks, or refrigerate up to 1 month; freeze for up to 2 months. For a dairy-free option this recipe already fits, and for an egg-free swap you can’t replicate the exact crackle coating with the same method.