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Easy Candied Pecans

Easy candied pecans are coated in cinnamon sugar and baked low and slow until the coating is dry. Cool them completely for a crisp, sweet snack with toasty pecan halves.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 296
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg white large
  • 1 tbsp water
  • 2 cups pecans halves
  • 0.5 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp kosher salt

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

  1. Heat the oven to 250°F.
  2. Line a 13x18-inch rimmed baking sheet with parchment paper.
  3. Whisk the egg white and water in a large bowl until foamy.
  4. Add the pecans and toss to coat.
  5. Stir the sugar, cinnamon, and salt together in a small bowl.
  6. Sprinkle the sugar mixture over the pecans.
  7. Toss the pecans until evenly coated.
  8. Spread the pecans in a single layer on the prepared baking sheet.
  9. Bake for 45 to 60 minutes, stirring every 15 minutes, until the coating is dry.
  10. Cool the pecans completely on the baking sheet, about 20 minutes, until crisp.

Notes

For the crispest coating, let the pecans cool completely before storing. Store in an airtight container in the refrigerator for up to 3 weeks; they can be frozen for up to 2 months. For a vegan swap, use aquafaba in place of the egg white.