This Candied Pecans Recipe is always a hit! They’re sweet, crunchy, and incredibly easy to make. Package them up for gifts or sprinkle them over salads and desserts.
author’s note
From Salads to Holiday Gifting
If you’ve been following along with my recipes over the years, it probably won’t surprise you that soups, salads, and sandwiches are some of my absolute favorites.
During the cooler months, I have soup almost every day for lunch, and in the warmer months, I’m all about salads. But truthfully, I eat both pretty much year-round!
And when I say salads, I do not mean sad lettuce with store-bought dressing. I mean the kind of salad that actually makes you crave greens. I work really hard on my dressings and toppings, and one of my all-time favorite salad toppers is candied nuts. They add so much flavor and crunch!
I’ve been making this candied pecans recipe for years, and I love having a batch on hand to toss into salads or even a good chicken salad. I also make them a lot around the holidays because they smell so amazing while they bake, and I always make extra for gifting. Add them to a mason jar with a bow, and you’ve got the easiest festive treat!
Ingredients In This Candied Pecans Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Pecans | Use pecan halves for the best texture & plenty of surface area for the coating. Make sure they are fresh, not stale! |
| Granulated & brown sugar | I love using a mix of both, but you can use all granulated or all brown sugar. |
| Cinnamon & salt | Try pumpkin pie spice or apple pie spice for a fun flavor. |
| Vanilla extract | Use pure vanilla extract for the best flavor. I’m obsessed with double-strength vanilla in this candied pecans recipe! |
| Egg whites & water | Whisk until nice and frothy before adding the pecans. Save those yolks for some creme brulee! |
How To Make Candied Pecans Recipe
- Prep: Preheat the oven and line a large sheet pan.
- Mix Coating: Stir together the dry coating ingredients in a large bowl.
- Coat Pecans: Toss pecans with the wet mixture, then coat in the sugar mixture.
- Bake: Spread on the pan and bake, stirring every 15 minutes.
- Cool: Let cool completely so the coating can crisp and harden.
Chelsea’s tips
Gift This Candied Pecans Recipe!
- Let the pecans cool completely.
- Pack them in these containers or these containers.
- Print this cute graphic on sticker paper, cut it out, and attach it to the container.
Storage
Store cooled candied pecans in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze for up to 2 months in an airtight bag.
Add These Candied Nuts To:
Desserts
Carrot Cake Recipe
Desserts
Carrot Cake Cupcakes Recipe
Salads
Chicken Spinach Salad
Salads
Butternut Squash Salad
Candied Pecans Recipe
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch
Ingredients
- 2 cups sugar see note 1
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 2 large egg whites
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 2 pounds pecan halves
Instructions
- Preheat oven to 250°F. Line an extra-large sheet pan (or 2 smaller sheet pans) with parchment paper or a silicone baking mat and set aside.
- Measure sugar, cinnamon, and salt into a large bowl. Stir to combine.
- In another bowl, whisk egg whites, vanilla, and water together until frothy. Toss pecans in the egg white mixture, then use a slotted spoon to remove and transfer them into the bowl with the sugar mixture. Toss the pecans in the sugar mixture until well coated. Spread coated pecans onto a baking sheet and keep them from overlapping.
- Bake in the preheated oven, stirring every 15 minutes until pecans are evenly browned, about 45–60 minutes. Let stand for 30 minutes or until fully cool and solidify.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
