You’ll take the favored nut of the South to another level with this recipe for sweet and spicy Candied Cinnamon Sugar Pecans. Be warned, it’s virtually impossible to stop at only one, and they tend to disappear very quickly. You may consider making a double batch or hiding a few for safe keeping.
Easy Candied Cinnamon Sugar Pecans Recipe
It’s no secret pecans are the nut of choice in the South closely followed by walnuts. Often when we think of candied nuts, it’s typically around the holidays when they can be enjoyed by the handful or given as gifts. While I acknowledge this as the norm, I make them year-round. Candied pecans have so many uses apart from the holidays, they can be used as a garnish for desserts, pies, cakes, cookies or ice cream. Sometimes, I whip-up a batch just for snacking. My mantra is simple, life is short why wait until a special occasion to enjoy the flavors you love. How to make easy Candied Pecans:
- Nuts – Shelled pecan halves and pieces. Large pieces work best and not chopped pecans.
- Coating – One whipped large egg white. No egg yolk is needed.
- Sweetening – Both granulated sugar and light brown sugar.
- Flavorings – Ground cinnamon and vanilla extract. Pumpkin pie spice will expand the flavor but using all ground cinnamon will work. Pure vanilla extract will give the best flavor.
- Salt – To balance the flavor.
How to Make the Best Southern Candied Cinnamon Sugar Pecans Recipe
- Ingredients you’ll need to make homemade Candied Cinnamon Sugar Pecans: Pecan halves, large egg white, granulated sugar, light brown sugar, vanilla extract, ground cinnamon and pumpkin pie spice. (or use all cinnamon.)
- Kitchen gadgets you’ll need: Large baking pan or jelly roll pan, a large bowl, a stand mixer or a hand mixer, measuring cups and spoons and a rubber spatula or large spoon for stirring.
- How do you make Candied Pecans? The first step is to whip one egg white with the vanilla extract until light and fluffy. This only takes a couple of minutes to do. This is the coating that you mix with the pecan halves prior to coating them in the cinnamon spiced sugar mixture. Spread them on a baking pan and bake stirring every 15 minutes. It’s as simple as that!
- I really love using the flavor combination of cinnamon and pumpkin pie spice to season these pecans. If you prefer, you can of course use ground cinnamon alone without any other adjustments.
- These candied pecans do make terrific gifts packaged in a decorative glass jar or mason jar, and tied with a pretty ribbon. Don’t forget to attach a note with a warning, they are absolutely 100% addictive. In a good way.
- Don’t skip the step of stirring the pecans while they roast, it’s imperative for them to bake evenly and prevent over browning.
- You can store these pecans in an airtight container at room temperature or chilled for up to 1 week.
- Learn more tips about buying and storing pecans here at I Love Pecans.
More Easy Sweet Treats Recipes to Make
- Southern Divinity Candy is a popular treat for serving during the holiday season.
- Sweet and salty Potato Chip Clusters.
- My recipe for Bourbon Pecan Pralines is the only one you’ll ever need.
- If you love almonds, checkout my recipe for Roasted Cinnamon Sugar Almonds or Spicy Buttered Rum Pecans, too.
- Chocolate Peppermint Truffles are a two bite sensation and so easy to make!
- Southern style Pecan Balls.
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Helpful Kitchen Items:
Candied Cinnamon Sugar Pecans
- 4 cup pecan halves
- 1 large egg white
- 1 Tbsp pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 tsp ground cinnamon plus 1 tsp pumpkin pie spice OR 2 tsp ground cinnamon
- 1/4 tsp salt
- Preheat the oven to 250°F. Butter the bottom and sides of a 15x10x1.5-inch jelly roll pan.
- In a mixing bowl, beat together the egg white and vanilla extract until frothy and light beige in color.
- Coat the pecan pieces in the beaten egg white stirring until evenly coated.
- Place the granulated sugar, brown sugar, spices and salt in a large plastic storage bag. Seal the bag and shake to combine.
- Drop the pecans into the sugar mixture.
- Seal the bag and shake until the pecans are coated on all sides.
- Spread the nuts in a single layer on the jelly roll pan.
- Bake for 1 hour stirring every 15 minutes.
- Spread on wax paper and cool completely.
- Store tightly covered at room temperature for up to one week.