This Cinnamon Sugar Pecans Recipe is super easy to make, and perfect for adding to salads, desserts, holiday gifts, or snacking. They’ve got a crispy and crunchy texture with a sweet and salty flavor.
Looking for even more candied nut recipes? These Candied Pecans are coated in a buttery brown sugar glaze and absolutely delicious.
Cinnamon Sugar Pecans Recipe
These oven roasted pecans are one of those snacks that are impossible to stop popping into your mouth. Coated with a layer of whipped egg whites and cinnamon sugar, they are impossibly light and airy once baked.
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This makes them absolutely perfect for garnishing all different types of desserts, salads, and even casserole. But I think my favorite way to enjoy them is as a quick snack.
Why You’ll Love This Recipe
- Quick and easy. There isn’t much to this recipe—just a handful of ingredients and a few minutes to prepare and bake.
- Enjoy as a snack or garnish. You can just as easily grab a handful of these pecans for a snack as use them to garnish a green salad, ice cream, or seasonal cakes.
- Long shelf life. As long as they are made according to these directions, candied pecans should last for up to 1 week at room temperature, up to 2 weeks in the fridge, or up to 1 month in the freezer.
Key Ingredients You Will Need
- Pecans: if you are planning on using these as a garnish, use whole pecans. Otherwise, it’s perfectly fine to use pecan pieces or halves.
- Egg White: this acts as a sort of glue for the seasoning, but it also gives the pecans a shiny protective outer layer as they toast. It helps keep moisture out, meaning they will stay fresh for longer.
- Sugar: granulated sugar works great because it has much less moisture than other kinds of sugar.
- Cinnamon: cinnamon sugar is a classic combo and is so good with the nutty flavor of the pecans. You can try using different baking spices, too, like ginger and nutmeg.
- Salt: a little salt helps to balance the flavors and give them a bit of salty sweetness.
How to Make Candied Pecans
- Toast the pecans. In a large saute pan over medium heat, toast the pecans until fragrant and lightly golden—about 5-7 minutes. Once toasted, remove the pecans from the pan and set aside.
- Whip the egg whites. Beat the egg white until frothy, add the raw pecans, and stir until evenly coated.
- Add the cinnamon sugar. In a small bowl, mix the sugar, cinnamon, and salt, and stir until combined. Add to the pecans and stir until coated, then spread onto the parchment lined baking sheet.
- Bake. Bake in the preheated oven for about 25 minutes, then remove from the oven and let cool completely.
Recipe Tips
- The egg whites actually help give these pecans their light texture, so don’t skip them.
- Before you store these, make sure that they have cooled completely. If you try and store them when they are even slightly warm, moisture will become trapped and cause them to soften.
- Use your sense of smell to determine if the nuts are done. It can be tricky to rely on how they look, especially when the nuts are brown. But giving them a good smell can tell you whether or not they still have an amazing caramelized nut smell or are beginning to burn.
Storage Instructions
- Room Temperature: store in an airtight container at room temperature for up to 1 week.
- Freezer: store frozen for up to 1 month.
More You’ll Love
These roasted cinnamon sugar pecans are an addictive snack, perfect topping for all sorts of desserts, and garnish for salads. You only need five ingredients and a little over 30 minutes to make them.
Cinnamon Sugar Pecans Recipe
Ingredients
- 4 cups pecans, whole
- 1 egg white
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325 degrees F and line a baking sheet with parchement paper.
- In a large saute pan over medium heat, add pecans in a single layer. Toast, stirring occasionally, until fragrant and lightly golden—about 5-7 minutes. Once toasted, remove the pecans from the pan and set aside.
- In a stand mixer or with a hand mixer, beat the egg white in a large bowl until frothy. Add the raw pecans to the egg white and stir until evenly coated.
- In a small bowl, mix the sugar, cinnamon, and salt, and stir until combined. Add to the pecans and stir until coated, then spread onto the parchment lined baking sheet.
- Bake in the preheated oven for about 25 minutes, then remove from the oven and let cool completely.
- Use immediately as a garnish or snack, or store in an airtight container in the fridge. Enjoy!
Notes
Nutrition
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