Candied Pecans

These sweet and spicy Candied Pecans are a must-make holiday treat, perfect for gift-giving, party snacking, and adding a festive touch to your goodie trays. Coated in a crunchy caramelized glaze with just the right kick of cinnamon and spices, they’re easy to make and always a crowd favorite during the holiday season.

What You’ll Love About These Candied Pecans

• They’re Crazy addictive – One bite of that sweet, crunchy coating and you’ll go back for more.
• Simple Ingredients – You can whip these up with basics you probably already have in your pantry.
• Versatility – You can use candied pecans as snacks, toss them on salads, add them to a cheese board, use them on desserts, sprinkle them on ice cream, sweet potatoes or pack them up as cute homemade gifts.
• Perfect for Making Ahead – They stay fresh for days, so they’re great for holiday prep.
• Customizable Like things sweeter? Spicier? You can tweak the seasoning to fit your vibe.

Ingredients to Make Candied Pecans Recipe

Checkout this quick list of ingredients you’ll need to make easy Candied Pecans: (Scroll down for the full printable recipe card.)

• Nuts – Raw pecan halves work best, not chopped pecans.
• Egg – Large egg whites form the edible “glue” that allows the sugar to stick to the pecans.
• Sugar – A combination of granulated sugar and light brown sugar for sweetness.
• Spices and Salt – Ground cinnamon, ground nutmeg and cloves give the candied pecans their warm and cozy flavor profile and salt balances the sweet taste.
• Flavoring – Vanilla extract for creamy floral notes.

How to Make the BEST Candied Pecans Recipe

• Heat the Oven and Prepare the Pan – Preheat the oven to 250 degrees f. Spray the bottom and sides of an extra large rimmed sheet pan with cooking spray.
• Whip the Egg White – Use an electric mixer to beat together the egg whites and vanilla extract until the egg whites have expanded, creamy and light beige in color. This will take 2-3 minutes.
• Add the Pecan Halves to the Egg Whites – Coat the pecans with the beaten egg white stirring until evenly coated. Sprinkle with sugar and spices.
• Oven – Spread in a single layer on the prepared jelly roll pan then bake per the recipe stopping to stir periodically.
• Cool – Spread on wax paper or parchment paper and cool, then enjoy.

Kitchen Equipment to Make Candied Pecans Recipe

• Two large bowls.
• Stand mixer or hand mixer to whip the egg whites.
• Measuring cups and measuring spoons.
• Large rubber spatula or spoon for stirring.
• Large rimmed sheet pan or jelly roll pan.
• Parchment paper or wax paper for spreading the nuts after baking to dry.

Recipe Variations, Tips and Substitutions

• Sugar – You can use dark brown sugar in place of light brown sugar for a stronger molasses flavor. The results will be the same.
• Heat – You could add chili powder or a pinch of cayenne pepper to the sugar mixture for extra heat.
• Spices – You could adapt this recipe using pumpkin pie spice which includes ground cinnamon, ginger, nutmeg, cloves and allspice. When doing so, omit the spices called for in the recipe.
• Candied Nuts – You can use this same technique for making candied almonds, hazelnuts, pistachios, cashews, peanuts or walnuts. 
• Bourbon Pecans – You can replace the vanilla with a tablespoon of bourbon.
• Stir to Prevent Sticking – When stirring the pecans while they’re baking, be sure to push that spoon all the way to the bottom and rotate the pecans off the bottom of the pan so they’ll roast evenly.

Storage and Leftovers

• Leftovers – Store in an airtight container at room temperature in a cool, dry area for up to 2-4 weeks.
• Freezer – Once the pecans have cooled completely, freeze them in a single layer, then pop them into a freezer safe container and store them frozen for up to 2 months. They can stick together so thaw overnight in the refrigerator, then break apart, if needed.

More Easy Sweet Snack Recipes to Make

• Southern Divinity Candy is a popular treat for serving during the holiday season.
• Sweet and salty Potato Chip Clusters.
• My recipe for Bourbon Pecan Pralines is the only one you’ll ever need.
• White Chocolate Snack Mix is addictive.
• You can never go wrong with old fashioned Potato Candy.
• Add a touch of rum flavor with my recipe for Spicy Buttered Rum Pecans.
• Chocolate Peppermint Truffles are a two bite sensation and so easy to make!
• Southern style Pecan Balls.
• No-Bake Peanut Butter Bars taste like those peanut butter cups we all love.
• S’mores Bark from Simply Joy.

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Helpful Kitchen Items:

• Sheet Pan
• Measuring Set
• Mixing Bowls
• Kitchen Utensils

Print

Candied Pecans

Course Appetizer, Dessert, Snack

Cuisine American, Southern

Keyword candied-pecans-recipe, crockpot-candied-pecans

Servings 24 1/4 cup servings

Calories 242kcal

Ingredients

• 6 cups unsalted raw pecan halves
• 3 large egg whites room temperature
• 2 tsp vanilla extract
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 Tbsp ground cinnamon
• 1 tsp salt
• 1/2 tsp ground cloves or allspice
• 1/4 tsp ground nutmeg

Instructions

• Heat oven to 250°F. Lightly spray an extra large rimmed sheet pan with cooking spray. Pour pecans halves into a large bowl. Set aside.
• In a separate large bowl, add the egg whites and vanilla extract. Use an electric mixer to whip on medium-high speed until thickened and expanded around 2-3 minutes.
• Pour the egg white mixture over pecans. Stir to fully coat the pecans.
• To the pecans add the granulated sugar, brown sugar, cinnamon, salt, cloves (or allspice) and nutmeg. Stir until evenly coated. Pour the pecan mixture onto the pan.
• Bake for 1 hour stopping to stir every 15 minutes.
• Line a large baking sheet or clean, flat surface with parchment paper or wax paper.
• Spread the pecans in a single layer and let stand and cool at room temperature. They should be dry to the touch before packaging for storage.

Notes

• Sugar – You can use dark brown sugar in place of light brown sugar for a stronger molasses flavor. The results will be the same.
• Heat – You could add chili powder or a pinch of cayenne pepper to the sugar mixture for extra heat.
• Spices – You could adapt this recipe using pumpkin pie spice which includes ground cinnamon, ginger, nutmeg, cloves and allspice. When doing so, omit the spices called for in the recipe.
• Candied Nuts – You can use this same technique for making candied almonds, hazelnuts, pistachios, cashews, peanuts or walnuts. 
• Bourbon Pecans – You can replace the vanilla with a tablespoon of bourbon.
• Stir to Prevent Sticking – When stirring the pecans while they’re baking, be sure to push that spoon all the way to the bottom and rotate the pecans off the bottom of the pan so they’ll roast evenly.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 107mg | Potassium: 123mg | Fiber: 3g | Sugar: 18g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg

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