Candied Pecans in the Oven
These oven-baked candied pecans turn a handful of pantry staples into glossy, cinnamon-dusted snacks with a satisfying crackle. Low, slow heat and a few stirs deliver perfectly crisp, caramelized nuts that stay crunchy for weeks—ideal for gifting, snacking, or topping salads and desserts.
Ingredients
- 4 cups 16 ounces unsalted pecan halves
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- In a bowl, beat egg white, vanilla, and water until stiff peaks form, about 1-2 minutes.
- In a separate bowl, whisk together granulated sugar, brown sugar, cinnamon, and salt until no lumps remain.
- Add pecans to the egg white mixture and toss gently until every piece is coated.
- Pour the sugar mixture over the pecans and stir gently until evenly coated, breaking up any clumps.
- Spread pecans in a single layer on the prepared baking sheet, spacing them apart.
- Bake for 40-45 minutes, stirring every 15 minutes, until coating is dry and matte.
- Remove from oven and let cool completely on the baking sheet; they will crisp as they cool.
Notes
- Toast cinnamon in a dry skillet for 30 seconds before mixing to deepen its flavor.
- Use pure vanilla extract for the best taste; artificial vanilla can taste harsh.
- Cool pecans completely on the baking sheet—transferring while warm makes them chewy.
- Swap half the cinnamon for nutmeg or add a pinch of cayenne for a spicy twist.
- Store in an airtight container at room temperature for up to 3 weeks.