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Easy Candied Pecans

Easy candied pecans baked low and slow for a crackly cinnamon-sugar coating. Oven-roasted pecan halves are stirred every 15 minutes, then cooled completely for maximum crunch.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Candied pecans
  • 1 lb pecan halves
  • 1 large egg white
  • 1 tbsp water
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat oven to 250F, and line a sheet pan with parchment to prevent sticking.
  2. Whisk egg white, water, and vanilla until frothy.
  3. Toss pecan halves in the egg white mixture until evenly coated.
  4. Mix sugar, cinnamon, and salt, then toss the coated pecans in the cinnamon sugar until well covered.
  5. Spread the pecans in a single layer on the parchment so they bake evenly.
Bake and finish
  1. Bake for 1 hour at 250F, stirring every 15 minutes to help the coating turn glossy and set.
  2. Cool completely on the pan until crunchy, then break apart and store airtight.

Notes

For the crunchiest result, cool the pecans fully on the sheet pan without moving them—this lets the sugar coating harden. Store airtight at room temperature for up to 2 weeks; freeze in a sealed container for up to 3 months. If you want a lower-sugar option, use a 1:1 sugar substitute designed for baking for the coating.