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.
Candied Cinnamon Sugar Pecans
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 confess, 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.
Cinnamon Spice and Everything Nice
- I really love using a combination of cinnamon and pumpkin pie spice to flavor these nuts. 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.
- 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.
- If you love almonds, checkout my recipe for Roasted Cinnamon Sugar Almonds, too.
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Helpful Kitchen Items:
Candied Cinnamon Sugar Pecans
Ingredients
- 4 cup pecan halves
- 1 large egg white
- 1 Tbsp pure vanilla extract
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ tsp ground cinnamon plus 1 tsp pumpkin pie spice OR 2 tsp ground cinnamon
- ¼ tsp salt
Instructions
- 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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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