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Homemade Candied Pecans are a quick, easy and delicious recipe.

These oven baked brown sugar spiced pecans are perfect on salads or sweet potatoes too! Just a few simple ingredients you probably already have on hand come together to make these perfectly sweet and crunchy candied nuts.

a dish of candied pecans on wood surface
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Why this recipe works:

Homemade Candied Pecans are a real treat, easy to make, and are perfect as a holiday appetizer, snack on the go, or on top of salads, oatmeal, or yogurt.

  • They are fantastic as a sweet protein filled snack on their own.
  • Candied pecans can easily be combined into other recipes for a sweet added crunch.
  • The candied nuts are baked in the oven over melted butter until they are crispy on the outside.
  • The sweet buttery coating sticks to every nut.
  • You can easily use other kinds of raw nuts in place of the pecans.

Ingredients used to make this recipe:

  • Butter: I prefer to use unsalted because you can always add salt later.
  • Egg white: This helps the sugar mixture stick to the nuts.
  • Granulated sugar and golden brown sugar: I find that an equal amount of both creates the best results.
  • Vanilla extract: I make my own!
  • Ground cinnamon: pure Ceylon cinnamon is best but I almost always use a pumpkin pie spice blend instead of cinnamon.
  • Raw pecans: I like whole pecan halves but you can use pieces if you wish, just note cooking time may be reduced with smaller nut pieces.
  • Flaked sea salt: you can sprinkle this on top of the warm candied pecans if you love that perfect combination of sweet and salty.

How to make candied pecans:

There are various ways to make candied pecans including recipes that are made on the stove top, but I prefer to bake mine in the oven.

  1. Combine: Egg whites, sugar, vanilla, and cinnamon in a bowl.
  2. Whisk: Mix ingredients together until combined.
  3. Coat: Add the pecan halves and toss to coat.
  4. Add: Melted butter to your baking sheet.
  5. Spread: Coated pecans are added to the melted butter and spread into a single layer.
  6. Bake: Cook candied pecans in preheated oven, tossing every 5 minutes or so to evenly cook and prevent burning.

They will smell like heaven when they cook!

Recipe tips for perfect results:

  • Avoid burning: I’ve always made them at 350°F, but some people say they burn at that hot temperature. Mine have never burned because I use a baking stone. If using a metal baking sheet, they will cook faster and are more likely to burn if left unattended.
  • Trust your nose: While they cook, I stir them every few minutes and have a very trustworthy nose so I know exactly when to take them out.
  • Storage: Homemade candied pecans will last for a couple weeks when stored in an air tight container at room temperature. Just be sure they have completely cooled before storing to avoid trapping any moisture.
A close up of a bowl of candied pecans on a plate

Best uses for candied pecans:

  • Candied pecans for salad: They add a sweet crunch that perfectly offsets the bitterness of greens and the salty sour of a vinaigrette. Try them on a Shredded Beet and Kale Salad, Fresh Broccoli Salad, or a Kale Salad with Lemon Vinaigrette.
  • With breakfast: I throw these candied pecans onto my oatmeal in the morning. I also add them to my yogurt because yogurt can always use a bit of crunchy texture.
  • On baked brie: I even use homemade candied pecans with my caramelized onion baked brie.
  • With sweet potatoes: Instead of adding raw pecans, mix some candied pecans into your sweet potato casserole.

Recipe variations:

  • Spicy candied pecans: Add a pinch of cayenne pepper to the egg mixture for a spicy kick!
  • Candied nuts: Use other nuts like almonds, cashews, walnuts, hazelnuts, or a combination. This candied pecans recipe can be used universally for other nuts.
  • Maple candied pecans: Replace the brown sugar with pure maple sugar for this variation.

Candied Pecan recipe video below!

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Prep5 minutes
Cook30 minutes
Total35 minutes
Servings 6 servings
Homemade Candied Pecans are a quick, easy and delicious recipe. These oven baked brown sugar spiced pecans are perfect on salads or sweet potatoes too!



  • 4 tablespoons unsalted butter melted
  • 1 large egg white
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon pure ceylon cinnamon is best, can also use pumpkin pie spice
  • 8 ounces raw pecan halves about 2 cups
  • flaked sea salt optional
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  • Preheat the oven to 350°F if using a baking stone, otherwise preheat the oven to 300°F if using a metal baking sheet. If using a metal baking sheet, you can line with foil or parchment paper for easy clean up, if desired. Pour the butter onto the baking stone or baking sheet.
  • In a large bowl, whisk together the egg whites, granulated sugar, brown sugar, vanilla and cinnamon. Add the pecans and toss until they are fully coated. Spread the coated pecans onto the baking sheet in a single layer.
  • Bake in preheated for up to 30 minutes, stirring the pecans every 5 minutes and checking on them to ensure they don't over cook. I let mine cook the full 30 minutes because they are much less likely to burn on a baking stone compared to a metal baking sheet. Keep in mind that oven temperatures vary and yours may be done MUCH sooner. Trust your nose. If using sea salt, sprinkle small amounts on the hot nuts before they cool.
  • Cool on the baking sheet for 10 to 15 minutes and be sure to stir a couple times as they cool so they don't stick together. Store in airtight container once they are fully cooled.


Yields 2 cups candied nuts.


Calories: 400kcal, Carbohydrates: 22g, Protein: 4g, Fat: 34g, Saturated Fat: 7g, Cholesterol: 20mg, Sodium: 12mg, Potassium: 175mg, Fiber: 3g, Sugar: 18g, Vitamin A: 255IU, Vitamin C: 0.4mg, Calcium: 40mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally created in December 2014 and has been updated with more information and helpful tips. Don’t worry – I didn’t change the recipe.

Hi! I’m Krissy.

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  1. 5 stars
    As I was cleaning I discovered a HUGE jar of these candied pecans. I hid them away trying to ration the family from devouring them too fast…I honestly don’t know how long ago I make my last batch, but they were completely cooled and stored in an airtight mason jar in a cool, dark place, (so cool and dark I forgot about them).
    How would I know if these are safe to eat?

    1. If it weren’t for the egg in the recipe, I’d say go for it. But I honestly have no idea. Even if they’re safe to eat, I imagine they’d taste rather stale.

  2. 5 stars
    Just made them—they smell amazing! Make sure to follow the directions and stir every 5 minutes. I feel like that’s the secret to not burning. Thanks for sharing the recipe!

  3. 5 stars
    Just made them!
    Thanks for saying to maybe take them out sooner and to trust my nose. It was at one of the five minute marks I started smelling the sugar just starting to burn a smidge on some. The rest are great! Thank you!

  4. These were AMAZING, I also cooked them fro 20 minutes only and they came out perfect. Ive received many compliments and I owe it all to you.

  5. 5 stars
    These are amazing! I watched the little Pinterest preview video a few times and winged it. Come to find out, I used pretty much the same measurements recommended in the recipe. They are cooling now and I’ve already gotten into them twice. Not sure they will last to make it on our salads for dinner. Would definitely make lovely little Christmas treats! Thanks for the great recipe, total keeper!

    I didn’t notice they were supposed to be stirred until about halfway through cooking when I thought to come to the actual page, and by then the corners were a bit burnt. Will definitely stir more frequently next time. I turned the temp down to 300 and stirred every 5 minutes until the end of the 30 min. Hoping the burnt bits aren’t too noticeable

  6. 5 stars
    Just made these to go in my pear and bleu cheese salad. I cooked them for 18 min. and they came out great. Very tasty!

  7. 5 stars
    Hey Krissy! Thanks for the simple and amazing recipe. They turned out great on the first try and they were light and crisp(unlike other recipes that turned out chewy and tough) after cooling perfect for the holidays.