Homemade Candied Pecans are a quick, easy and delcious recipe.
These oven baked brown sugar spiced pecans are perfect on salads or sweet pototates too! Just a few ingredients come together to make these perfectly sweet and crunchy candied nuts.
CANDIED PECANS RECIPE
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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.
Here’s what motivated me to make my homemade candied pecans for the very first time:
My husband asked me to pick up some candied nuts to put on salads. Our kids gobble up salads with dark leafy greens. They’re weird like that and their healthy appetite is all the envy from my fellow mommy friends. Anyway, I was at Whole Foods and couldn’t bring myself to pay the obscene amount of money they were asking for candied nuts, so I did what I always do and figured out how to make them myself.
Not only was making my own candied pecan recipe easy, but I realized how much I love having candied nuts on hand. Yeah, they’re coated in sugar and butter, but they’re still a filling snack that tastes good and that’s all that matters in my book.
How to make candied pecans:
There are various ways to make candied pecans including on the stove top, but I prefer to make mine in the oven.
Now, I’ve always made them at 350 degrees F, but some people say they burn at that hot temperature. While they cook, I stir them every few minutes and have a very trustworthy nose so I know exactly when to take them out, but using a lower temperature will only make these better. Also keep in mind that I like to bake my candied pecans on a baking stone which might prolong the cooking temperature. If you use a metal baking sheet, they will cook faster.
The first step is to add melted butter to your baking sheet.
The second step is to coat the raw pecans with egg whites, vanilla, cinnamon, and a combination of granulated and brown sugars. Give the pecans a toss until they are well coated and then add them to the melted butter on the baking sheet.
Pop them in the oven and bake them until they smell like heaven. Don’t forget to stir them frequently to prevent burning!
Best uses for candied pecans:
- We use them on our salads. Like all the time. They’d be really good on a Shredded Beet and Kale Salad. Nothing like offsetting some super foods with a little sugar and butter, right?
- I throw these candied pecans onto my oatmeal in the morning. I also add them to my yogurt because yogurt without a crunchy topping makes me gag.
- I even use homemade candied pecans in a cranberry pecan baked brie.
- Instead of adding raw pecans, mix some candied pecans into your sweet potato casserole.
Bottom line: make them. You won’t regret it.
Learn how to make Homemade Candied Pecans by watching me make them in the recipe video below!
HOMEMADE CANDIED PECANS
RECIPE VIDEO
Ingredients
- 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
- 8 ounces about 2 cups raw pecan halves or pieces
Instructions
- Preheat the oven to 350 degrees F. If desired, line a 9x9 inch baking dish with aluminum foil. I didn't because I used a well seasoned baking stone. Pour the butter onto the lined 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 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, however oven temperatures vary and yours may be done MUCH sooner. Trust your nose. 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.
Notes
Nutrition
This post was originally created in December 2014 and has been updated with more fun facts and tidbits for your reading pleasure.
April
December 23, 2014 at 9:44 amI tried making these twice and both times they burned. Either the degrees are too high or the time is too long.
spfoodie
December 28, 2014 at 5:46 amHi 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
June 15, 2015 at 9:35 amI 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
December 4, 2015 at 8:48 pmThis 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
December 15, 2015 at 5:32 amYay! Sounds wonderful, Courtney!! Thanks for the awesome comment! Krissy
Elizabeth
December 16, 2015 at 7:59 pmI made these today and they are wonderful. Thanks so much.
Krissy
December 22, 2015 at 7:47 amThanks for the comment, Elizabeth! Glad they worked out for you. Krissy
Michelle
December 8, 2015 at 1:17 pmDisappointing. These burned with 10 minutes left to go.
Krissy
December 15, 2015 at 5:33 amSorry 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
December 8, 2015 at 2:43 pmI followed the recipe exactly and the pecans burned after 20 mins. Should the oven be set at 350?
Krissy
December 15, 2015 at 5:29 amHi 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
December 18, 2015 at 9:09 amcan’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
December 22, 2015 at 7:45 amYou 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
December 23, 2015 at 6:03 pmHi! I am planning on making these and giving them out as gifts. Do I need to double the ingredients?
Krissy
December 29, 2015 at 9:26 amHi Renee, I suppose that depends on how many gifts you wanted to hand out! Krissy
Sarah Ann
March 21, 2016 at 5:28 amThese 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
December 6, 2016 at 7:09 pmI would like to know is there a.cook book for these resapie for these
Krissy
December 9, 2016 at 9:51 amNope, just the blog post
Erin
December 12, 2016 at 7:44 amHow long will these keep? Want to make them for Christmas Day but don’t want to make them too early
Krissy
January 16, 2017 at 8:04 amSorry for the super late reply… they will probably keep for 1-2 weeks.
Catie
December 14, 2016 at 12:46 pmWithout thinking i immediately put the butter into the egg white and sugar mix… do you think thats still ok?
Krissy
January 16, 2017 at 7:51 amNot sure. Did they turn out?
Elisa
December 22, 2016 at 5:07 pmWe 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
March 31, 2017 at 9:49 amHow do you know when their done? Mine darkened up some and don’t look like the picture
Delia
June 13, 2017 at 7:32 pmAt 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
December 5, 2017 at 8:19 amI 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
December 12, 2017 at 10:36 pmDid 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
December 23, 2017 at 6:37 amHi Beth, I use a bag of raw pecans either from Costco or Trader Joe’s.
Elizabeth
December 14, 2017 at 2:40 pmAny tip for them not being sticky when they are done?
Krissy
December 23, 2017 at 6:36 amHi Elizabeth, Mine don’t turn out sticky (as long as my fingers aren’t wet). Did they get cooked all the way?
Bobbie
December 23, 2017 at 5:52 amI 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
January 16, 2018 at 12:15 pmSomeone 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
January 17, 2018 at 10:32 amI’m super jealous. I would love any kind of nut tree.
Heather
July 22, 2018 at 4:45 pmThanks 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
December 6, 2018 at 1:55 pmAre these OK as a gift for Jewish friends at Hannakah?
Krissy
December 8, 2018 at 8:12 amHi Liz, I’m not very familiar with Jewish food restrictions, so I’m no help there. Sorry!
Remonica Hudson
December 13, 2018 at 12:57 pmHey 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
April 1, 2019 at 3:38 pmWorked to perfection! Sooo delicious! Thank you for sharing!
Nancy
May 6, 2019 at 10:59 amJust made these to go in my pear and bleu cheese salad. I cooked them for 18 min. and they came out great. Very tasty!