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.
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.
- Combine: Egg whites, sugar, vanilla, and cinnamon in a bowl.
- Whisk: Mix ingredients together until combined.
- Coat: Add the pecan halves and toss to coat.
- Add: Melted butter to your baking sheet.
- Spread: Coated pecans are added to the melted butter and spread into a single layer.
- 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!
egg whites with sugar and cinnamon whisk egg white mixture coat pecans add melted butter to baking sheet spread covered pecans in a single later bake until crisp
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.
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!
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
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HOMEMADE CANDIED PECANS
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!
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RECIPE VIDEO WILL AUTOPLAY
Hover to scale: 6 servings
Ingredients
- 4 tablespoons unsalted butter (melted)
- 1 large egg white
- ¼ cup granulated sugar
- ¼ 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)
Instructions
- 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.
Notes
Yields 2 cups candied nuts.
NUTRITION INFORMATION
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
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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.
April
I tried making these twice and both times they burned. Either the degrees are too high or the time is too long.
spfoodie
Hi April, Sorry to hear that. Not sure what to tell you... If they burned the first time, I'm curious why you didn't cook them for a shorter period the second time? Oven temps and cookware vary. -Krissy
Hayley
I made it twice as well because we loved it! It came out perfect. Made for gifts the second time. It's a keeper. We loved it on salad with strawberries and Breannas poppy seed dressing.
Courtney
This recipe is absolutely amazing! I sprinkled some coarsely ground sea salt when they were done and it really made the flavors pop! I did take mine out 5 minutes early but I used cast iron and it tends to cook a little hotter. Again, amazing. I hope I can resist the urge to eat then all in one sitting lol.
Krissy
Yay! Sounds wonderful, Courtney!! Thanks for the awesome comment! Krissy
Elizabeth
I made these today and they are wonderful. Thanks so much.
Krissy
Thanks for the comment, Elizabeth! Glad they worked out for you. Krissy
Scottkaplan
I’m gonna make these tomorrow and I have no doubt they will be great! It can’t hurt to turn the temperature down to 250 and let them bake a lil longer if they need it? Although the recipe says check and turn them every five minutes? No reason to burn if you are following directions....just saying?
Michelle
Disappointing. These burned with 10 minutes left to go.
Krissy
Sorry to hear that, Michelle. I'll update the recipe to remind readers to trust their nose and to take them out early, if needed. Ovens vary so mine just might be on the slower-not-as-hot end. Krissy
Felecia
I followed the recipe exactly and the pecans burned after 20 mins. Should the oven be set at 350?
Krissy
Hi Felecia, I'm sorry this happened. I wrote the recipe exactly as I made it and they turned out perfectly. Because all ovens vary as do bakeware, I would recommend definitely cooking at a lower temp if that what works best for you. Good luck! Krisy
Juanita
can't wait to try this one. We picked some pecans and I put them in the oven and baked them. I noticed you said you used raw pecans do you think it would be ok to use the ones I baked? Thank you for this recipe.
Krissy
You picked pecans and baked them? How awesome is that! I think it should be totally fine. You just may not want to cook them as long with the sugar. Krissy
Renee
Hi! I am planning on making these and giving them out as gifts. Do I need to double the ingredients?
Krissy
Hi Renee, I suppose that depends on how many gifts you wanted to hand out! Krissy
Sarah Ann
These are delicious!
I cooked mine for the full 1/2 hour as well. I think the key here is not so much oven temp or timing, but a good quality baking pan. In my experience (in a professional kitchen) a good pan can really make or break a recipe! Good pan & stir, stir, stir!
Mary mcginty
I would like to know is there a.cook book for these resapie for these
Krissy
Nope, just the blog post
Erin
How long will these keep? Want to make them for Christmas Day but don't want to make them too early
Krissy
Sorry for the super late reply... they will probably keep for 1-2 weeks.
Catie
Without thinking i immediately put the butter into the egg white and sugar mix... do you think thats still ok?
Krissy
Not sure. Did they turn out?
beach bums
I did the same thing, added the butter to the sugar mixture. Made a thicker coating, but they still tasted great!
Elisa
We made 2 batches of these tonight. They are very good! I found that they turn out best if you don't use quite all the sauce. We mixed all the ingredients together and used only 3/4 of it to coat the nuts. Also cooks best on the higher oven rack. You must stir them every 5 min for sure and as they cool. We only cooked ours for 15 min. Fast and easy but you must be attentive to them. Thanks for the taste recipe!! 🙂
Carol
How do you know when their done? Mine darkened up some and don't look like the picture
Delia
At 350 be sure to pull the pecans out while the nuts are still lightly browned. They will continue to cook while they cooI. I can't cook longer than 10 minutes in my oven. But they are delicious!!
Mimi
I just made these. Used a slightly larger pan lined with foil - the 9 x 9 wasnt big enough to spread the pecans in a single layer. I really babysat them after reading that some people had burned results. Mine did not burn and came out quite good.
Beth A Rolfingsmeyer
Did you toast pecans first or use just raw shelled for this recipe? I toast my pecans for 5 minutes at 350 for 5 to 7 minutes if they are fresh shelled before this recipe and shorten cooking time.......if using store bought they are already toasted in my experience and that could be the problem in the over cooking
Krissy
Hi Beth, I use a bag of raw pecans either from Costco or Trader Joe's.
Elizabeth
Any tip for them not being sticky when they are done?
Krissy
Hi Elizabeth, Mine don't turn out sticky (as long as my fingers aren't wet). Did they get cooked all the way?
Bobbie
I just made these. OH MY! They are addictive!
They are still warm as I write this. Made a double batch, came out perfect!
I can't stop eating them! Not sure if they will make it to Christmas.
Great recipe! Thank you!
Debra Odom
Someone gave me a bag of these for Christmas, and I just have to make some now! I am so spoiled to have 7 pecan trees that produce enough pecans every other year to share them, sell then and put up all we want, and they are elliots! I'm excited to try this recipe!!
Krissy
I'm super jealous. I would love any kind of nut tree.
Heather
Thanks for your recipe! I just made these and they are absolutely delish and addicting! I babysat them closely and stirred a little more often. I only needed 20 minutes in total. I can see how they could easily overlook if not monitored. End product is great. Will definitely be making these again.
Liz Mills
Are these OK as a gift for Jewish friends at Hannakah?
Krissy
Hi Liz, I'm not very familiar with Jewish food restrictions, so I'm no help there. Sorry!
Remonica Hudson
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.
Eleanor Austin
Worked to perfection! Sooo delicious! Thank you for sharing!
Nancy
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!
Melissa
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
ELizabeth Rose Ranstrom
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.
Stephanie
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!
Lauren
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!