Cinnamon Sugar Pecans

These cinnamon sugar pecans are oven-roasted, perfectly crisp, and made with a whipped egg white for that signature candy shell. Candied pecans were a surprise to me. I’ve had them on salad before and thought they were pretty good, but man, making them at home is a whole different ball game. They’re fresh, crisp, and shatter with a sugar crackle. This recipe makes a generous batch, but once you’ve had a taste, you’ll know that going through 4 cups of pecans is easier than it seems. 

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Why You’ll Love this Recipe

• Easy to make with basic pantry ingredients
• Customizable: make as much or little as you want
• Elevates simple meals like arugula and steak salads, cheese boards, or ice cream
• Adds texture and crunch when you need it

Ingredient List

Pecans: Get halved pecans to catch more sugar coating

White Sugar: Adds a sharp crispness. 

Brown Sugar: Create a syrupy texture on the pecans. I use dark brown sugar for a more deep caramel flavor, but you can also use light brown sugar.

Vanilla Extract: I measure vanilla extract with my heart. It helps to thin the egg white and use can use as much as you want. It’s expensive in the store, but for the cost of a bottle of vodka and some vanilla beans, you can make your own easily and for much cheaper.

Egg White: This is the glue that holds everything together. If you have a milk frother, I highly recommend using it to froth the egg white. You’ll get soft peaks and a fluffy cloud to mix onto the pecans. To make this recipe vegan, use 3 tablespoons of aquafaba (the liquid in canned chickpeas) in place of the egg whites.

Step-by-Step Instructions

1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper
2. Add pecan halves to a large mixing bowl
3. In a separate bowl, combine the white sugar, brown sugar, cinnamon, and salt
4. In a small bowl or cup, froth the egg white and vanilla extract with a fork, mixer, or milk frother (recommended)

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5. Pour the egg white onto the pecans and stir thoroughly to coat
6. Add sugar and spice mixture and stir to coat

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7. Spread the pecans onto prepared baking sheet in a single layer

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8. Bake for 30 minutes, stirring every 10 minutes to prevent clumping and ensure even toasting 
9. Remove from oven and let cool completely for 1 hour
10. Store in a airtight container for up to 2 weeks

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Expert Tips

This recipe can be easily halved if you don’t want four cups of nuts. Just use half of the ingredients, except the egg whites. Use the full egg to froth and then only stir in what you need to thoroughly coat everything.

Frothing is key; it makes all the difference in texture. When the egg white is whipped to soft peaks, it coats the pecans evenly and prevents sugar puddles on the tray. It can start to burn or make all of the pecans stick together. I bought mine at Ikea for under $3. It can also be used to mix homemade salad dressings. 

Moisture in the pecans can keep them from being crisp and toasted and instead be chewy and soft. It’s a simple step to make the final product outstanding. 

How to Serve

I could eat this whole recipe by myself, but my favorite way to use it is on top of my arugula and spinach salad with steak. They go well with a charcuterie board. One of these days I’m going to try making homemade ice cream and topping it with these delicious nuts. 

The cinnamon spice makes these pecans a perfect, easy snack around the holidays as well. You can have them for a party or give them as homemade gifts. 

Storage

Moisture is the enemy of the cinnamon sugar pecan. After they’ve completely dried, store in an airtight container. I typically use a half gallon mason jar and leave on the counter. Do not put in the refrigerator as it can create moisture. 

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FAQs

And that wraps it up. If you make this recipe, please let me know how you like it in the comments.