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Cinnamon Sugar Candied Pecans

Cinnamon sugar candied pecans bake in the oven until their sweet coating is dry and fragrant. Cool them completely on the baking sheet for crisp, easy-to-separate pieces.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg white large
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 1 lb pecans halves (about 4 cups)
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt

Equipment

  • 1 rimmed 13x18-inch baking sheet

Method
 

  1. Heat the oven to 250°F.
  2. Line a rimmed 13x18-inch baking sheet with parchment paper.
  3. In a large bowl, whisk the egg white, water, and vanilla until foamy.
  4. Add the pecans and toss to coat.
  5. In a small bowl, stir together the sugar, cinnamon, and salt.
  6. Add the sugar mixture to the pecans and toss until evenly coated.
  7. Spread the pecans in an even layer on the prepared baking sheet.
  8. Bake for 60 to 75 minutes, stirring every 15 minutes, until the coating is dry and the pecans smell fragrant.
  9. Cool completely on the baking sheet.
  10. Separate any pieces that stick together.

Notes

For the crispest coating, let the pecans cool completely before storing. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. For a vegan version, replace the egg white with aquafaba.