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Easy Candied Pecans

Easy candied pecans are coated in cinnamon sugar and baked low and slow until dry and crisp. A foamy egg-white coating helps the sweet, crunchy pecan halves bake evenly on a parchment-lined sheet pan.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Snack
Cuisine: American
Calories: 249
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 250°F.
  2. Line a rimmed 18x13-inch baking sheet with parchment paper.
  3. Whisk the egg white, water, and vanilla in a large bowl until foamy.
  4. Add the pecans and toss until evenly coated.
  5. Stir together the sugar, cinnamon, and salt in a small bowl.
  6. Sprinkle the sugar mixture over the pecans and toss to coat evenly.
  7. Spread the pecans in a single layer on the prepared baking sheet.
  8. Bake for 60 to 75 minutes, stirring every 15 minutes, until dry and crisp.
  9. Let the pecans cool completely on the baking sheet before serving or storing.

Notes

For the crispest pecans, cool them completely on the baking sheet before storing. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. For a vegan swap, use aquafaba in place of the egg white.