Candied Cinnamon Sugar Pecans

Candied Cinnamon Sugar Pecans

Servings 4 cups
Author Melissa Sperka


  • 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.