I’m sharing my favorite holiday food gift and a simple guide on How To Make Cinnamon Pecans that’s perfect for gifting to friends, neighbors, and coworkers.

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I’ve been tinkering with candied nuts for years and this Cinnamon Sugar Pecans recipe still surprises me. With pecan halves tossed in ground cinnamon, they get this crackly shell that snaps just right and then melts away.

I’ve tried so many Candied Pecan Recipes Easy and honestly most fall flat, but this one keeps people coming back for another handful. They’re perfect as a Candied Pecans Gift, seriously people fight over them at the office.

I wont pretend they’re fancy, theyre just wildly addictive and make a simple gift look like you went all out.

Ingredients

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Pecans bring healthy fats, fiber and protein, rich and crunchy, slightly sweet.
Egg white adds protein and helps coating stick, almost no fat, practical.
Sugar gives the sweet crunch but adds big carbs, not especially healthy.
Cinnamon adds warm aroma, low calories, antioxidants, tastes cozy and spiced.
Salt boosts flavor balance, tiny sodium helps taste, dont overdo it.
Vanilla gives sweet floral notes, small calories, elevates overall flavor.
Nutmeg adds nutty warmth, use sparingly, potent and cozy when included.
Water thins the egg white, neutral and necessary, no taste effect.

Ingredient Quantities

1 pound pecan halves (about 4 cups)

1 large egg white

1 tablespoon water

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

Pinch of ground nutmeg (optional)

How to Make this

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1. Preheat oven to 300 degrees F and line a rimmed baking sheet with parchment paper so the nuts dont stick.

2. In a medium bowl whisk 1 large egg white with 1 tablespoon water until frothy but not stiff, then stir in 1/2 teaspoon pure vanilla extract.

3. In a separate bowl mix 1 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon kosher salt and a pinch of ground nutmeg if you want it.

4. Add 1 pound pecan halves (about 4 cups) to the egg white mixture and toss with a spatula or your hands until every nut is lightly coated.

5. Pour the sugar cinnamon mix over the wet pecans and stir gently but thoroughly so the sugar sticks to the nuts and everything is evenly coated.

6. Spread the coated pecans in a single layer on the prepared baking sheet, scraping any extra sugar bits out of the bowl so they go on the pan too.

7. Bake for about 25 to 35 minutes, stirring and shaking the pan every 8 to 10 minutes so they brown evenly and dont burn; theyre done when the sugar looks dry and glossy and the nuts smell toasty.

8. Remove from oven and let cool completely on the pan, the sugar will harden as they cool so try not to touch them until theyre room temp.

9. Break apart any clumps, then store in an airtight container at room temperature for up to two weeks or share them as gifts.

Equipment Needed

1. Rimmed baking sheet (large)
2. Parchment paper to line the sheet
3. Two mixing bowls, one medium one small
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and measuring spoons (including a 1 cup)
7. Oven mitts or pot holders, whichever you got
8. Cooling rack or a clean spot to let them cool
9. Airtight container for storing or gifting

FAQ

Q: Do I need the egg white, or can I skip it? A: The egg white helps the sugar stick and gives a nice crisp coating, but you can replace it with 2 tablespoons light corn syrup or 2 tablespoons aquafaba for a vegan option. If you skip both, the sugar wont adhere well and youll get loose granules.

Q: How do I keep the pecans crunchy and not soggy? A: Bake them low and slow at 300 to 325 F for 18 to 25 minutes, stirring every 6 to 8 minutes so they cook evenly. Spread them in a single layer on parchment and let them cool completely before storing, that firms the coating right up.

Q: Can I use different nuts or change the spice mix? A: Yes, swap in walnuts, almonds, or cashews the same way, but watch baking time cause size varies. Try cardamom, a bit of cayenne for heat, or extra vanilla for different flavors. Nutmeg is optional and subtle, so add more if you want it noticeable.

Q: Why did my sugar clump or turn grainy? A: Grainy clumps happen if the coating dried too fast or wasnt mixed while warm. Also too much moisture from underbaking causes sogginess. If that happens, spread them back on the pan and bake a few minutes more while stirring to re-crisp.

Q: How long will these keep and how should I store them? A: Store in an airtight container at room temp up to 2 weeks. In the fridge they last about a month, and frozen they keep well for 2 to 3 months. Let frozen ones come to room temp before opening the container so they dont sweat.

Q: Can I make a big batch or halve the recipe easily? A: Yes, scale it up or down. If you double, use a larger sheet pan and give a bit more oven time, checking and stirring often. Halving works fine and may finish a little faster.

Cinnamon Sugar Pecans Recipe Substitutions and Variations

Pecans: swap 1:1 with walnuts or almonds for almost the same buttery crunch. For a nut free option try toasted pepitas, just watch the roast time so they don’t burn.
Egg white: use 3 Tbsp aquafaba (chickpea brine) per egg white, it whips and helps the sugar stick. Or if you don’t have that, try 1 Tbsp light corn syrup + 1 Tbsp water as a quick binder.
Granulated sugar: replace 1:1 with light brown sugar for deeper caramel notes and a chewier coating, or use coconut sugar 1:1 for a less-sweet, caramel-like flavor (coating may be a bit grainier).
Pure vanilla extract: swap with 1/2 tsp almond extract for a nutty twist (it’s stronger so use less), or use 1 tsp pure maple syrup for warm, complex sweetness.

Pro Tips

– Warm the nuts for a few minutes before you coat them, it wakes up the oils and the sugar sticks better, but dont leave them too long or theyll toast too much.

– Use a silicone mat or parchment and dont pile them up, spread out so every nut gets air and browns evenly, and check every 8 to 10 minutes because ovens have hot spots and they can go from perfect to burnt real fast.

– If the sugar starts looking wet and syrupy, lower the temp a bit and stir more often, that prevents big burnt clumps and keeps the coating crisp instead of chewy.

– After they cool sprinkle a tiny bit of flaky salt or even a pinch of cayenne for contrast, and store airtight once totally room temp, that keeps them crunchy longer.

Cinnamon Sugar Pecans Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my favorite holiday food gift and a simple guide on How To Make Cinnamon Pecans that’s perfect for gifting to friends, neighbors, and coworkers.

Servings

servings

Calories

491

kcal

Equipment: 1. Rimmed baking sheet (large)
2. Parchment paper to line the sheet
3. Two mixing bowls, one medium one small
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and measuring spoons (including a 1 cup)
7. Oven mitts or pot holders, whichever you got
8. Cooling rack or a clean spot to let them cool
9. Airtight container for storing or gifting

Ingredients

1 pound pecan halves (about 4 cups)
1 large egg white
1 tablespoon water
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
Pinch of ground nutmeg (optional)

Directions

Preheat oven to 300 degrees F and line a rimmed baking sheet with parchment paper so the nuts dont stick.
In a medium bowl whisk 1 large egg white with 1 tablespoon water until frothy but not stiff, then stir in 1/2 teaspoon pure vanilla extract.
In a separate bowl mix 1 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon kosher salt and a pinch of ground nutmeg if you want it.
Add 1 pound pecan halves (about 4 cups) to the egg white mixture and toss with a spatula or your hands until every nut is lightly coated.
Pour the sugar cinnamon mix over the wet pecans and stir gently but thoroughly so the sugar sticks to the nuts and everything is evenly coated.
Spread the coated pecans in a single layer on the prepared baking sheet, scraping any extra sugar bits out of the bowl so they go on the pan too.
Bake for about 25 to 35 minutes, stirring and shaking the pan every 8 to 10 minutes so they brown evenly and dont burn; theyre done when the sugar looks dry and glossy and the nuts smell toasty.
Remove from oven and let cool completely on the pan, the sugar will harden as they cool so try not to touch them until theyre room temp.
Break apart any clumps, then store in an airtight container at room temperature for up to two weeks or share them as gifts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.