Making Candied Pecans at home is easier (and cheaper) than you might think. With just a few pantry staples and ten minutes of prep, you’ll have a sweet, warmly spiced snack. Watch the how-to video in the recipe card for tips and a quick walkthrough.
Easy Candied Pecans
Few aromas are as inviting as pecans toasting with a sugary spice coating in the oven.
This simple treat takes me back to carnivals and Amish markets, where paper cones of sugar-coated pecans were irresistible. You don’t need to buy them — this version is quick, economical, and full of flavor. It’s lightly spiced, perfectly sweet, and simple enough to make any time. They also make lovely homemade gifts: pack them in a jar or treat bag and add a ribbon.
Ready to make some?
What You Need
These candied pecans use just a handful of common ingredients:
- Egg white. One egg white helps the sugar and spices adhere and gives a crisp exterior.
- Vanilla extract. Adds warmth and depth; use pure if you have it.
- Pecans. Two cups of pecan halves. You can substitute other nuts if you prefer.
- Sugar. A mix of granulated sugar and light brown sugar creates a balanced coating.
- Spices. Ground cinnamon is the primary spice; a pinch of allspice is optional but adds a subtle, classic flavor. Some recipes add a touch of cayenne for heat.
- Salt. A small amount of salt brightens and balances the sweetness.
SAM’S TIP: Allspice is optional but gives a flavor reminiscent of pecans sold at Amish markets. If you use it, a heaping 1/4 teaspoon is a good starting point.
This overview explains the ingredients and the reasons behind them. Scroll to the recipe card below for exact measurements and the complete method.
How to Make Candied Pecans
- Whisk the egg white, water, and vanilla vigorously until foamy, about 30 seconds.
- Add the pecans and toss until each nut is coated with the egg white mixture.
- In a separate bowl, whisk together granulated sugar, light brown sugar, cinnamon, salt, and allspice (if using). Pour over the pecans and stir to coat evenly.
- Spread the coated pecans in a single layer on a lined or unlined baking sheet. Bake at a low temperature until the nuts are dry and the coating is set, stirring every 15 minutes to promote even cooking and prevent any wet spots. Total bake time is about 45–50 minutes.
SAM’S TIP: Stirring every 15 minutes keeps the pecans cooking evenly and prevents any sticky egg white from remaining on the pan. After stirring, redistribute the nuts into a single even layer before returning the pan to the oven.
Frequently Asked Questions
Yes. Cool the pecans completely, then store them in an airtight container or zip-top bag. They keep well in the freezer for up to two months.
Absolutely. Walnuts, cashews, or almonds work well — use the same amount called for in the recipe.
They’re similar, but glazed nuts often use a syrup rather than an egg white, giving a different texture and sheen.
Stored airtight at room temperature, they stay fresh for up to two weeks. Refrigerated, they last at least three weeks; frozen, several months.
Enjoy!
Let’s bake together! I walk through every step in the written recipe and the video below. If you make these, share your results on social media — tagging helps me see your creations.
How to Make Candied Pecans
Watch the how-to video for extra tips.
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Equipment
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Baking sheet
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Mixing bowls
Ingredients
- 1 large egg white
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 2 cups pecan halves (225 g)
- ⅓ cup granulated sugar (66 g)
- ⅓ cup light brown sugar (70 g), tightly packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon table salt
- ¼–½ teaspoon allspice (optional)
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper if desired.
- Combine egg white, water, and vanilla in a large bowl and whisk vigorously for 30 seconds until foamy.
- Add pecans and stir until all nuts are coated.
- In a separate bowl, whisk together granulated sugar, light brown sugar, cinnamon, salt, and allspice (if using).
- Pour the sugar mixture over the pecans and stir until evenly coated.
- Spread the nuts in an even layer on the prepared sheet. Bake at 250°F (120°C) for 45–50 minutes, removing the pan every 15 minutes to stir and redistribute the pecans so they dry evenly and the sugar doesn’t burn.
- Cool at least 15 minutes before serving.
- Store in an airtight container at room temperature for up to two weeks, longer if refrigerated or frozen.
Notes
Allspice
Optional, but a heaping 1/4 teaspoon adds a subtle, market-style flavor.
Parchment paper
Parchment makes cleanup easier but can make stirring slightly more awkward. You can bake directly on an ungreased sheet if preferred.
Storing
Keep sealed in an airtight container for up to two weeks at room temperature, at least three weeks refrigerated, or several months frozen.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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