Candied pecans are the ultimate snack or topping when you’re craving something sweet and a little spicy! Coated in a blend of cinnamon sugar and brown sugar, these pecans are roasted in the oven, giving them a warm, caramelized crunch.

A jar on its side spilling out candied pecans on the counter.

This candied pecans recipe is incredibly easy to make, with just a handful of ingredients and a few simple steps. Plus, they stay fresh for weeks. Perfect for holiday gifting or adding to your favorite salads, desserts, or charcuterie boards.

Here is Why This Candied Pecan Recipe Works

Simple Ingredients, Big Flavor: Just a few pantry staples and you’ve got the most addictive snack around. No weird stuff. Just cinnamon, sugar, and a touch of spice! An easy peasy recipe.

Perfectly Crunchy Every Time: The egg white coating bakes into a crisp layer that clings to each pecan, so you get all that cinnamon-sugar goodness in every bite.

Make-Ahead Friendly: These candied pecans keep well for weeks, so you can make a batch now and have a treat ready to go for holiday guests, or just for yourself (we won’t judge).

Endlessly Versatile: Eat them by the handful, toss them on salads, or sprinkle over ice cream. They’re ready to go wherever you are.

Freshly roasted candied pecans with a crunchy cinnamon coating.

The Ingredients

Pantry: Granulated sugar, brown sugar
Pantry Spices: Cinnamon, salt, ground ginger powder (optional), cayenne pepper (optional)
Fridge: Egg whites
Nuts: Pecan halves (make sure to get raw nuts)

Variations for Candied Pecans

Orange Spice Candied Pecans: Mix in 1 tablespoon of grated orange zest and a dash of nutmeg.

Vanilla Chai Candied Pecans: Stir in 1 teaspoon of vanilla extract and a ½ teaspoon of chai spice blend for a candied pecan recipe that is perfect for the holidays.

Spicy Cocoa Pecans: Substitute 1 tablespoon of cinnamon with 1 tablespoon of unsweetened cocoa powder and toss in a pinch more cayenne if you like extra heat.

You should also check out our brown sugar candied walnuts which were made on the stovetop.

Cinnamon sugar pecans on a white counter with a red napkin in the background.

Tips for Success

Start with raw, unsalted nuts. Roasted nuts can overcook in the oven, while salted nuts will throw off the seasoning.
Keep an Eye on the Bake Time. Ovens can vary, so start checking at the 40-minute mark. You want golden, caramelized pecans, not burnt ones!
Spread the nuts in a single layer on the baking sheet, leaving space between them if possible. Overcrowding will prevent them from getting completely crunchy.
Stir every 15 minutes so the pecans bake evenly.
Let the candied pecans cool on the baking sheet to get that perfect crunch. They’ll crisp up as they cool.
While pecans are classic, this recipe works with all types of nuts.

Storing Candied Nuts

Room Temp: Store the pecans in an airtight container at room temperature. They’ll stay crunchy for up to three weeks, making them perfect for make-ahead snacks or holiday treats.

For Freezing: Once cooled, place the candied pecans in a freezer-safe container. Freeze for up to six months.

For Reheating: If the candied nuts lose a bit of crunch, spread the pecans on a baking sheet and warm them in a 300°F oven for about 5–7 minutes.

Crunchy brown sugar candied pecans on a white counter.

Make Candied Nuts for Gifting and Snacking

These crunchy candied pecans are your new snack MVP. They are easy to make, perfectly crunchy, and dangerously addictive. Toss them on a salad, use them in desserts, or just munch away straight from the jar. Warning: once you start, stopping is a whole other story!

More Recipes You Will Love

Our blueberry granola cookies are loaded with all the things you would find in granola. Pecans, dried blueberries, coconut, white chocolate and oatmeal. They are a reader favorite.
Pecan pie always makes its appearance around the holidays but chocolate pecan pie is meant to be eaten all year long.
Our brown sugar pecan pie crust is an easy, press-in crumb that can be baked in a pie pan or a tart pan.

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below.

Candied pecans spilling out of a jar that is laying on its side.

Cinnamon Sugar Candied Pecans

These cinnamon sugar candied pecans have a crispy, crunchy coating and a sweet, spicy flavor. Stir them into oatmeal, scatter them on salads, use them in baked goods and give them as gifts. Save this recipe, you will want to make these all year long.

5 from 2 votes

Print Pin Save

Prep Time: 6

Cook Time: 45

Total Time: 51

Servings: servings (2-1/2 cups)

Calories: 415kcal

Author: Dahn Boquist

Ingredients

2 egg whites
1-½ tablespoon water
¾ cup granulated sugar
½ cup brown sugar
2 tablespoons cinnamon
1 teaspoon salt
¼ teaspoon ground ginger powder optional
pinch of cayenne pepper optional
4-½ cups pecan halves 1 pound

Instructions

Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
Place the egg whites and water in a large mixing bowl and whisk together until frothy.
Add both of the sugars, the cinnamon, ginger, salt and cayenne if using. Whisk until thick and pasty.
Stir in the pecans until they are completely coated in the sugar mixture.
Spread the pecans onto the prepared baking sheet in a single layer.
Bake at 325°F for 40 to 45 minutes, stirring the pecans every 15 minutes.
Remove from the oven and allow to cool completely on the baking sheet.

Notes

Use raw pecans. Roasted nuts will overcook in the oven.
Watch the bake time. Since ovens vary, start checking on the nuts around 40 minutes. The pecans should be golden and have a nutty aroma.
Spread the nuts in a single layer with space between them; overcrowding can prevent them from crisping up.
Stirring frequently helps the pecans bake evenly.
Let the pecans cool right on the sheet. They’ll get extra crunchy as they cool down.
Store the candied nuts at room temperature in an airtight container for 3 weeks.
Store in the freezer for 6 months.