A simple recipe for the best candied pecans that are crunchy, sweet & fragrant! They're coated in a mixture of brown sugar, maple sugar, cinnamon & nutmeg to create an irresistible craggy texture that will keep you reaching for more & make your kitchen smell amazing! Bake a batch in under an hour for snacks, appetizers, salads, or homemade gifts. (gluten-free, grain-free & dairy-free)
I'm excited to finally share my favorite candied pecans recipe with y'all. This has been my go-to for the past 4 years, and it always disappears fast when I give it to family & friends.
Unlike my stovetop candied pecans recipe (made with maple syrup & butter), this version has a crunchy coating and a longer shelf life. It's all thanks to the whisked egg white, which helps coat the pecans in an addicting craggy cinnamon-sugar mixture.
But, it's not your average white sugar + cinnamon coating. It's way better. This has a medley of cinnamon, nutmeg, vanilla, maple & molasses flavors mingling together to create the ultimate candied pecan coating. Eat a few of these (or stand in a kitchen as they're baking) to experience super cozy feel-good vibes.
The best part? These pecans keep their crunchy exterior for several weeks, so you can make a batch (or three) ahead of time for last-minute homemade food gifts or impromptu gatherings (they're excellent on a fall charcuterie & cheese board) and gingerbread pancakes.
Candied Pecans Ingredients
- Light Brown Sugar (or coconut sugar): This adds a lovely sweet molasses flavor to the pecans, which makes them much tastier (in my opinion) than regular cane sugar. For a healthier option, substitute coconut sugar instead (it's lower on the glycemic index).
- Maple Sugar: This is granulated maple syrup. It gives a wonderful maple flavor to the candied pecans without adding any stickiness. Maple sugar is becoming more common so many grocery stores (Walmart included) carry it in 8-ounce bags. If you can't find it, substitute unrefined cane sugar or vanilla-infused sugar instead.
- Ground Cinnamon: This is a key ingredient for making the candied pecans so dang addicting! I like to use Ceylon cinnamon (a.k.a. "true" cinnamon) because it has a softer flavor. I highly recommend it. Once you switch from cassia cinnamon to Ceylon, you may never go back.
- Ground Nutmeg: This warm spice pairs perfectly with cinnamon & adds complexity so they taste better than your average candied pecan. I hope you don't skip it! For the strongest scent, grate your own nutmeg (buy them whole & use a microplane) or grab a new jar to ensure it's fresh.
- Salt: This makes the sweetness of the sugars pop & adds a mild saltiness. If you are using pre-salted nuts, omit this in the mixture. I typically use fine-grain Celtic sea salt.
- Egg White: This acts as a binder for the cinnamon & sugar mixture so it coats the pecans properly.
- Vanilla Extract: Many traditional recipes call for water to help loosen up the egg whites for coating, but it's way better to use vanilla extract instead. This adds a heavenly scent to the pecans & your kitchen will smell amazing.
- Pecan Halves: Look for pecan halves that are raw & unsalted. If you are making several batches of this for food gifts, buy a big bag from Costco or Sam's for the best price per pound. Want to switch things up or have leftover pecans? Make a batch of pecan pralines.
How to Make Candied Pecans
The oven method takes a bit longer, but it's SUPER easy and fast to prep. As long as you set a timer to stir them every 15-20 minutes, you're good to work on other things while they're baking. Here's the basic rundown of how to make them:
- Stir Together the Sugars & Spices: Measure your two sugars, cinnamon, nutmeg & salt into a medium-sized bowl and stir to combine.
- Whisk the Egg White & Vanilla: In a separate large bowl, add your egg white & vanilla extract and whisk until frothy.
- Toss the Pecans in the Egg White Mixture: Add the pecan halves to the bowl with the egg white mixture and toss until all the nuts are well coated (this ensures the sugar mixture adheres properly).
- Coat the Pecans in the Sugar & Spice Mixture: Dump the sugar & spice mixture over the pecans and stir until all the nuts are completely coated.
- Bake, Stirring Occasionally: Spread the pecans in a single even layer on a rimmed baking sheet lined with parchment paper and bake for 40-45 minutes, stirring every 15-20 minutes.
- Cool: Remove from the oven and cool on the counter (eat a few while they're still warm for good measure). Serve immediately or (once completely cooled) store in an airtight container to keep fresh.
Swaps & Substitutions
- Instead of pecans (which can be pricey), use other shelled nuts like walnuts, almonds, or peanuts (the latter is technically a legume but whatever). I've made this with walnuts halves before and they were delicious (they're so good for your brain).
- Try allspice or pumpkin pie spice instead of nutmeg. I've done an allspice variation twice & love the flavor + fragrance, but it's not for everyone. My beau prefers the original recipe with nutmeg.
- Add some ground cayenne pepper or ground black pepper for a spicy kick. Start with 1/4 teaspoon so it's not too spicy.
- Swap half of your sugar mixture with vanilla-infused sugar. This really amps up the vanilla flavor & is SO good! Here's my homemade vanilla-infused sugar recipe if you want to try it. You can make a batch with any granulated sweetener.
- Add a few teaspoons of freshly grated orange zest to the sugar mixture. This has been on my list for a while now but I haven't tried it yet!
Ideas For Using Candied Pecans
- Salad Topping: I love to use these pecans on leafy salads with vinaigrette dressings like my autumn salad or strawberry chicken salad.
- Snack Mix: Add them to your favorite mix of sweet & salty foods to munch on while watching movies, tailgating, traveling, or camping. My sweet & salty popcorn snack mix is easy if you want to try that!
- Pancakes: Make a batch of buttermilk pancakes or festive gingerbread pancakes and add these as a sweet & crunchy topper with a bit of maple syrup & whipped cream.
- Sweet Potatoes or Winter Squash: They're yummy chopped into smaller pieces and sprinkled over mashed sweet potatoes or twice-baked sweet potatoes. You could also add some to butternut squash soup!
- Oatmeal: Mix it into cooked steel-cut oats along with some maple syrup, cinnamon & butter for a sweet-crunchy texture.
- Charcuterie Board: Fix a meat & cheese platter and add these to the board for a sweet + crunchy snack to pair with brie, goat cheese, or cheddar. Check my summer charcuterie board post for lots of tips & tricks for how to choose & pair ingredients.
- Milkshakes: Use it as a crunchy topping for any milkshake (or even a smoothie), although my leftover pumpkin pie milkshake would be particularly good!
- Homemade Gifts: Portion this into containers (like glass jars, plastic bags, metal tins, or paper boxes) to give as a simple food gift. This would work great in a variety of themed gift baskets (like self-care, breakfast, wine & cheese, or hot cocoa).
More Homemade Food Gifts You'll Love:
- Savory Rosemary Spiced Nuts
- Rosemary, Thyme & Orange Flavored Herb Salt
- Easy & Healthy Peanut Butter Balls (Buckeye Copycat)
Easy Candied Pecans (Oven Recipe)
Ingredients
- 1/2 cup of light brown sugar (or coconut sugar)
- 1/2 cup of maple sugar*
- 2 teaspoons of ground cinnamon (I recommend Ceylon cinnamon)
- 3/4 teaspoon of ground nutmeg
- 1 teaspoon of fine sea salt
- 1 egg white
- 1 tablespoon of vanilla extract
- 4 cups (1 lb.) of pecan halves, raw & unsalted
Instructions
- Preheat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper.
- Measure the brown sugar, maple sugar, cinnamon, nutmeg & salt into a bowl and stir to combine.
- In a separate large bowl, add the egg white & vanilla extract and whisk until frothy.
- Add the pecan halves to the egg white mixture and gently toss until all pecans are completely coated.
- Dump the sugar & spice mixture over the pecans and stir until the pecans are evenly coated.
- Spread the pecans across the baking sheet in an even layer and bake for 20 minutes. Stir the pecans & spread them out evenly again. Bake another 20 to 25 minutes or until the pecans are very fragrant and the sugar mixture has hardened.
- Remove from the oven and let the pecans cool on the baking sheet (they will continue to harden). Once completely cool, transfer to an air-tight container and store at room temperature for 3-4 weeks.
Notes:
*MAPLE SUGAR: This is a granulated form of maple syrup & should be easy to find at big grocery chains in the baking section. If you can't get it, substitute coconut sugar, unrefined cane sugar, or vanilla-infused sugar.
Adapted from The Life Jolie's Candied Pecans & AllRecipe's Candied Pecans
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