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Easy Oven-Baked Cinnamon Sugar Candied Pecans

A pile of freshly made candied pecans coated heavily in sparkling sugar crystals, resting on a white plate.

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Make crunchy, sweet and salty candied pecans using a simple oven method. This recipe uses a cinnamon sugar coating and is perfect for snacking, salads, or edible gifts.

Ingredients

Scale
  • 2 cups pecan halves
  • 1 large egg white
  • 1 tablespoon water
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk the egg white and water together until slightly frothy.
  3. Add the pecan halves to the egg white mixture. Toss them until the pecans are evenly coated.
  4. In a separate small bowl, mix the granulated sugar, cinnamon, salt, and cayenne pepper, if using.
  5. Pour the sugar mixture over the coated pecans. Toss well until all the pecans are covered with the cinnamon sugar coating.
  6. Spread the coated pecans in a single layer on the prepared baking sheet. Do not let them touch.
  7. Bake for 15 minutes. Remove the pan from the oven and stir the pecans gently to break up any clumps.
  8. Return the pan to the oven and bake for another 10 to 15 minutes, or until the coating is golden brown and dry. Watch carefully to prevent burning.
  9. Remove the pecans from the oven. Let them cool completely on the baking sheet. As they cool, the coating will harden and become crunchy.
  10. Once cool, break apart any large clusters before storing or serving.

Notes

  • For the crunchiest results, spread the pecans in a single layer immediately after removing them from the oven.
  • Store your finished candied pecans in an airtight container at room temperature for up to two weeks.
  • If you want a copycat Buc-ee’s style flavor, increase the cayenne pepper slightly for more heat.
  • These glazed pecans are great as a salad topping or a quick sweet and salty snack.

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