Easy Candied Pecans Recipe
If you’ve ever wanted a quick, foolproof way to make your pecans irresistibly crunchy and sweet, this Easy Candied Pecans Recipe is just what you need. Whether you’re sprinkling them on your morning oatmeal, tossing them into a salad, or just snacking straight from the jar (I won’t judge!), these pecans bring a perfect balance of sweet and spice that’s pure magic.
I have to admit, I keep a batch of these on hand almost all the time—they’re that good and that versatile. Plus, making your own at home means you can customize the flavors exactly how you like them. Trust me, once you try this Easy Candied Pecans Recipe, you’ll wonder why you ever bought those pre-packaged versions from the store.
Ingredients You’ll Need
All the ingredients for this recipe come together beautifully because each one plays a vital role in flavor and texture. From the sugars that caramelize into a crunchy coating to the warm cinnamon that adds depth, you’ll want to grab quality items for best results.
- Granulated sugar: This helps create that classic crisp candy shell. I prefer pure white to get a clean sweetness.
- Light brown sugar: Adds a rich, molasses note that complements the pecans perfectly.
- Ground cinnamon: The warm spice that gives these candied pecans their signature cozy flavor.
- Salt: Just a pinch enhances all the sweetness and balances the flavor.
- Unsalted pecan halves: Fresh pecans are key here—make sure they’re raw and not roasted, so they absorb the glaze better.
- Egg white: Acts as a natural binder, helping the sugar stick to each nut evenly without clumping.
- Vanilla extract: A little splash deepens the flavor profile beautifully.
- Water: Just a teaspoon to help loosen the vanilla and egg whites for a smooth coating.
Variations
I love making this recipe my own by mixing up the spices or changing how sweet I want it. Feel free to experiment! Customizing is part of the fun and keeps this Easy Candied Pecans Recipe fresh for every season or occasion.
- Spicy kick: Adding a pinch of cayenne or chili powder gives a surprising, delicious heat. I tried this last holiday and it was a total game-changer.
- Maple syrup swap: Replace some of the brown sugar with pure maple syrup for a deeper, woodsy sweetness.
- Gluten-free twist: This recipe is naturally gluten-free, but just double-check any spices or extracts if you’re sensitive.
- Crock-Pot version: I sometimes make these in a slow cooker when I want to set them and walk away—perfect for busy days.
How to Make Easy Candied Pecans Recipe
Step 1: Whip up the egg white mixture
Start by lightly beating the egg white with vanilla extract and water until it’s frothy but not stiff. This mix acts like glue and will help the sugar and spices stick to every pecan. I usually use a fork or small whisk—no need for fancy tools here.
Step 2: Coat the pecans thoroughly
Toss your pecan halves into the egg white mixture, making sure each nut is evenly coated. This step is where patience pays off—give them a good stir and some love so no pecan gets left behind.
Step 3: Mix sugar and spices perfectly
Combine granulated sugar, brown sugar, cinnamon, and salt in a separate bowl. I always give it a quick stir with a fork to break up any brown sugar clumps – this way you get an even coating later.
Step 4: Toss pecans in the sugar blend
Spread the pecans out on a rimmed baking sheet lined with parchment paper. Then sprinkle the sugar-spice mixture over them, folding gently to ensure every pecan gets that sweet, spicy blanket. I like to use my hands here—it’s easier to feel how well coated they are.
Step 5: Bake to crunchy perfection
Bake at 300°F (150°C) for about 30 minutes, stirring every 10 minutes to prevent burning and to help even baking. The slow heat lets the sugar caramelize without turning bitter. Keep your eyes peeled towards the end to get them just right.
How to Serve Easy Candied Pecans Recipe
Garnishes
I often toss candied pecans on top of salads with goat cheese and dried cranberries. The sweet crunch is a perfect counterpoint to greens. Adding a sprinkle of flaky sea salt on top right after baking also helps amplify all the flavors.
Side Dishes
These pecans are incredible alongside roasted veggies, glazed carrots, or even served alongside a cheese platter. I recently paired them with brie and some fresh figs, and wow—such an elegant combo with minimal effort.
Creative Ways to Present
For gatherings, I like to put candied pecans in small mason jars tied with rustic twine or in little treat bags with a ribbon. Last Thanksgiving, I handed out little bags as favors, and everyone loved the personalized touch and the homemade goodness.
Make Ahead and Storage
Storing Leftovers
I keep my leftover candied pecans in an airtight container at room temperature. They stay crunchy for about two weeks, but honestly, they rarely last that long in my house! Just keep them out of direct sunlight to avoid any moisture buildup.
Freezing
If you want to save them longer, freezing works great. I put them in a sealed freezer bag and take them out a day before I want to enjoy them again. They thaw quickly and retain that wonderful crispy texture.
Reheating
Sometimes the pecans soften a bit after storage, so I pop them in a 300°F oven for 5 minutes to bring back the crunch. Just be sure to watch them carefully so they don’t burn.
FAQs
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Can I use other nuts instead of pecans in this Easy Candied Pecans Recipe?
Absolutely! Walnuts, almonds, or even cashews work well with this recipe. Just adjust baking time slightly based on the size and fat content of the nuts to avoid burning.
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Do I have to use egg whites in this recipe?
The egg white is key to making the sugar stick evenly. If you’re avoiding eggs, you can try using aquafaba (chickpea water) as a vegan alternative, but results may vary slightly.
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Can I make this recipe in a slow cooker?
Yes! There’s a crock-pot version that uses more nuts and a few extra egg whites and vanilla. It’s a set-it-and-forget-it approach that works great for large batches during the holidays.
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How long do candied pecans stay fresh?
Stored in an airtight container, they stay fresh and crunchy for about two weeks at room temperature, and a couple of months if frozen.
Final Thoughts
This Easy Candied Pecans Recipe has become one of my favorite quick treats to whip up whenever I feel like elevating a snack or meal with a little extra sweetness and crunch. It’s simple enough that you can make it on a whim, yet special enough to impress guests or add sparkle to your holiday tables. I really hope you enjoy making and sharing these as much as I do—they might just become your new favorite go-to snack too!
PrintEasy Candied Pecans Recipe
This Easy Candied Pecans recipe offers a rich and sweetly spiced treat perfect for snacks, salads, or holiday gifts. Whether made on the stovetop or in a Crock-Pot, these pecans are coated with a delicious cinnamon-sugar glaze that is crisp and flavorful, combining the warmth of cinnamon and the subtle aroma of vanilla.
- Prep Time: 10 minutes
- Cook Time: 15 minutes stovetop or 2 hours Crock-Pot
- Total Time: 25 minutes stovetop or 2 hours 10 minutes Crock-Pot
- Yield: About 4 cups stovetop version, 6 cups Crock-Pot version 1x
- Category: Snack
- Method: Stovetop
- Cuisine: American
Ingredients
Stovetop Version
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 16 ounces unsalted pecan halves (about 4 cups)
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1 teaspoon water
Crock-Pot Version
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
- 3 egg whites
- 2 tablespoons vanilla extract
- 6 cups pecan halves
Instructions
- Prepare the Egg White Mixture: In a large mixing bowl, whisk the egg white, vanilla extract, and water until frothy to create a sticky base for the sugar coating.
- Mix the Pecans with Egg Whites: Add the pecan halves to the egg white mixture and stir well to fully coat all the nuts.
- Combine Dry Ingredients: In a separate bowl, mix together granulated sugar, brown sugar, ground cinnamon, and salt (or ground cloves for Crock-Pot version) to form the spiced sugar mixture.
- Coat the Pecans: Sprinkle the sugar mixture over the pecans, stirring continuously to ensure each pecan is evenly coated with the cinnamon-sugar blend.
- Stovetop Method – Cook the Pecans: Transfer the coated pecans to a large nonstick skillet or pan. Cook over medium-low heat, stirring constantly for about 10-15 minutes, until the sugar melts and coats the pecans, becoming crisp and glossy. Be careful to avoid burning.
- Crock-Pot Method – Cook the Pecans: Place the coated pecans in the Crock-Pot and cook on low for about 1.5 to 2 hours, stirring every 20-30 minutes to prevent sticking and burning. The sugar will caramelize and coat the nuts evenly.
- Cool the Pecans: Once coated and crisp, spread the pecans on a parchment-lined baking sheet or tray to cool completely. This helps the sugar coating harden and prevents clumping.
- Store or Serve: After cooling, break apart any stuck pecans and store them in an airtight container for up to two weeks. Enjoy as a snack, salad topping, or add to desserts.
Notes
- Stir constantly during stovetop cooking to prevent burning the sugar coating.
- Adjust cinnamon and spices according to taste preferences; cloves add a nice warm undertone in the Crock-Pot version.
- For extra crunch, you may bake the pecans on a lined baking sheet at 300°F (150°C) for 10 minutes after cooking.
- Use fresh egg whites or pasteurized egg whites for safety and best results.
- Store candied pecans in an airtight container at room temperature to maintain crispness.
Keywords: candied pecans, cinnamon pecans, sweet nuts, holiday snacks, spiced nuts, pecan recipe
