If you’ve ever wanted a sweet, crunchy snack that’s bursting with warm spice and easy to make, you’re in for a treat! This Cinnamon Candied Pecans Recipe is one of my absolute favorites—trust me, once you try it, you’ll see why. Whether you’re looking for a party snack, a cozy holiday treat, or a little something special to gift, these pecans deliver big flavor with minimal fuss. I love how the cinnamon and sugar stick to every nut, creating that perfect sweet-spicy crunch that’s totally addictive.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: Just a handful of everyday ingredients come together to make something extraordinary.
- Perfectly Crunchy Every Time: Slowly baked at a low temperature, they toast evenly without burning.
- Versatile Snack & Gift: Ideal for nibbling, topping desserts, or packaging as a thoughtful homemade gift.
- Long Shelf Life: These pecans keep well when stored properly, so you can make a big batch ahead.
Ingredients You’ll Need
The magic of this Cinnamon Candied Pecans Recipe is really in how the ingredients balance sweet and warm spice with a touch of vanilla, and that subtle saltiness to keep your taste buds dancing. All of these ingredients work harmoniously to coat the pecans perfectly and ensure a crunchy, flavorful finish.
- Pecan halves: Fresh, high-quality pecans make all the difference; look for whole halves rather than pieces for an even roast.
- Egg white: This helps the sugar and spice mixture stick to the nuts, creating that irresistible candy coating.
- Water: A small splash to help the egg white whip up nice and frothy for better coating.
- Vanilla extract: Adds depth and a lovely fragrant note to the pecans, making them taste extra special.
- Granulated sugar: The main sweetener – makes the pecans glisten and crunch.
- Cinnamon: The star spice – warm, comforting, and perfectly complements the nuts.
- Salt: Just a pinch to balance sweetness and enhance all the flavors.
Variations
One of the best parts about this Cinnamon Candied Pecans Recipe is how easy it is to tweak to fit your tastes or dietary needs. I like to mix it up from time to time, depending on what mood I’m in or the occasion.
- Spicy Kick: I’ve added a pinch of cayenne pepper once to bring some heat—it was a surprising hit at game night!
- Maple Syrup Swap: For a more natural sweetener, you can try replacing sugar with maple syrup, though it changes the texture slightly.
- Nut Mix: Feel free to swap or mix in other nuts like almonds or walnuts; the process stays the same and the flavor combos are delicious.
- Vegan Version: Instead of egg white, use aquafaba (the liquid from canned chickpeas) whipped until frothy for that perfect coating.
How to Make Cinnamon Candied Pecans Recipe
Step 1: Prep and Whip the Egg White Mixture
Start by preheating your oven to 250°F (that low and slow approach is key). Then, in a large mixing bowl, whisk the egg white with the water and vanilla extract until it’s really frothy and airy. This step took me by surprise when I first tried it — getting the egg white frothy helps the sugar stick perfectly without clumping.
Step 2: Combine Dry Ingredients
In another small bowl, whisk together the sugar, cinnamon, and salt. This mixture is what gives these pecans their signature warmth and sweet-spicy balance. Give it a good mix so the cinnamon doesn’t clump—this little detail makes a big difference.
Step 3: Coat the Pecans
Add your pecan halves to the whipped egg white mixture and toss them gently until every nut is well coated. Then sprinkle the cinnamon-sugar mixture over the coated nuts, tossing again until the sugar clings to each pecan like a cozy blanket.
Step 4: Bake and Stir
Spread the pecans evenly on your prepared baking sheet lined with parchment paper. Pop them in the oven for one hour, making sure to stir every 15 minutes so they bake evenly without burning. This slow bake toasts the nuts and caramelizes the sugar coating—the aroma that fills your kitchen here will have you sneaking tastes before they’re even cool!
Step 5: Cool and Store
Once baked and perfectly crisp, let your cinnamon candied pecans cool completely on the pan. They will harden as they cool, giving you that satisfying snap with every bite. Store them in an airtight container to keep them fresh—and yes, I promise they’ll last long because they’re that addictive.
Pro Tips for Making Cinnamon Candied Pecans Recipe
- Whip the Egg Whites Thoroughly: I’ve found that whisking the egg white with water until really frothy ensures every pecan gets an even, light coating without clumping.
- Use Parchment Paper: This prevents sticking and makes clean-up so much easier—definitely a step you don’t want to skip.
- Stir Frequently During Baking: Stirring every 15 minutes prevents burning and results in perfectly toasted pecans with an even candy shell.
- Cool Completely Before Storing: Cooling ensures the candy coating hardens properly and prevents sogginess later on.
How to Serve Cinnamon Candied Pecans Recipe
Garnishes
I love sprinkling these cinnamon candied pecans atop salads, especially ones with mixed greens, goat cheese, and dried cranberries—it adds a sweet crunch that your taste buds won’t forget. I also use them to crown warm oatmeal or yogurt bowls for breakfast, and they’re perfect as a pie topping for extra texture and flavor.
Side Dishes
These pecans are awesome alongside cheese boards, adding an addictive sweet element that pairs beautifully with sharp cheeses like aged cheddar or creamy brie. I’ve also served them with roasted root vegetables or as a snack during holiday movies—my family goes crazy for them every time!
Creative Ways to Present
If you want to impress guests or give a homemade gift, I like packaging the pecans in small mason jars or festive treat bags tied with cinnamon sticks and a cute tag. They also look great piled in a pretty bowl on a dessert table, especially drizzled with a little melted chocolate for an upscale touch.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, I store these pecans in an airtight container at room temperature. They stay crunchy and fresh for up to two weeks, which means it’s perfectly fine to make a batch in advance for snacks or gifting later.
Freezing
Freezing is a great option if you want to keep a larger quantity on hand. I freeze the pecans in a sealed freezer-safe bag and thaw them at room temperature when I’m ready to enjoy. They keep their crispiness nicely, so no worries about soggy nuts after a freeze.
Reheating
If your pecans lose a little crunch after storing, a quick 5-minute bake at 275°F refreshes them nicely. Keep an eye out so they don’t burn; this is an easy trick I picked up that makes them taste freshly candied every time.
FAQs
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Can I use other nuts besides pecans in this Cinnamon Candied Pecans Recipe?
Absolutely! While pecans have a buttery flavor that works beautifully here, you can use almonds, walnuts, or even cashews. Just make sure to adjust baking times slightly if your nuts are smaller or larger.
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Why do I need to use egg white in the recipe?
The egg white acts as a binder that helps the cinnamon sugar mixture cling to each pecan, creating that classic candied coating. If you want to avoid egg, aquafaba makes a great vegan alternative.
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How do I keep the pecans from sticking to the baking sheet?
Using parchment paper or a silicone baking mat is key to preventing sticking. This also makes cleanup super easy, which I always appreciate when making snacks in bulk.
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Can I make these ahead of time for a party or gift?
Definitely! These pecans store well at room temperature in an airtight container and still taste fresh days later, making them fantastic for prep ahead of holidays or events.
Final Thoughts
This Cinnamon Candied Pecans Recipe holds a special place in my kitchen rotation because it’s so straightforward yet yields a treat that’s anything but ordinary. I love sharing these with friends and family, watching their eyes light up at the first crunchy bite. I really encourage you to give this recipe a try—it’s one of those easy-to-make delights that makes your day just a little sweeter and cozier. Enjoy every nutty, cinnamon-coated moment!
Print
Cinnamon Candied Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 16 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Candied Pecans are a delightful sweet snack featuring crunchy pecans coated in a cinnamon-spiced sugar mixture. Perfectly baked to a crisp, they make an ideal treat for parties, gifting, or simply snacking at home with their irresistible flavor and texture.
Ingredients
For the Pecans
- 1 lb pecan halves
For the Coating
- 1 large egg white
- 1 Tbsp water
- 1/2 tsp vanilla extract
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the Oven: Preheat your oven to 250 degrees Fahrenheit and line a rimmed 18 by 13-inch baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Egg White Mixture: In a large mixing bowl, vigorously whisk together the egg white, water, and vanilla extract until the mixture becomes very frothy and light, which will help the sugar coating stick to the pecans evenly.
- Mix Sugar and Spices: In a separate small bowl, combine the granulated sugar, cinnamon, and salt thoroughly to create the sweet and spiced coating.
- Coat Pecans with Egg Mixture: Add the pecan halves into the frothy egg white mixture and toss well so that every piece is evenly coated with the wet mixture.
- Add Sugar Mixture to Pecans: Pour the sugar and spice mixture over the coated pecans, tossing continuously to ensure a uniform coating of the sweet mixture on each pecan half.
- Arrange for Baking: Spread the coated pecans onto the prepared baking sheet in an even layer to ensure consistent baking and crispiness.
- Bake and Stir Regularly: Bake in the preheated oven for 1 hour, stirring the pecans every 15 minutes to prevent burning and to achieve an even caramelization.
- Cool and Store: Once baked, allow the pecans to cool completely on the baking sheet so they crisp up nicely. Store the cooled pecans in an airtight container to maintain freshness and crunch.
Notes
- These candied pecans are wonderfully sweet and crunchy, making them a favorite treat for any occasion.
- The combination of cinnamon and vanilla imparts a warm, aromatic flavor that pairs well with the natural nuttiness of pecans.
- Perfect for gifting or serving at parties as a delightful snack.
- Make sure to stir the pecans every 15 minutes during baking to ensure they cook evenly and do not burn.
Nutrition
- Serving Size: 1 serving (approximately 1 oz or 28 g)
- Calories: 240 kcal
- Sugar: 13 g
- Sodium: 75 mg
- Fat: 20 g
- Saturated Fat: 1 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
