Why I love this recipe:
Easy – Just a few simple steps and a few pantry ingredients, and everyone goes crazy for them.Works with any kind of nuts!My favorite topping for salads, desserts, and more–see my ideas below. I even like to add them to my chicken salad sandwiches.
How to Make Candied Pecans:
Combine cinnamon and sugar in a bowl. In another bowl, beat together an egg white, water and vanilla. Add pecans to egg white mixture and toss to coat. Pour cinnamon sugar on top and toss well. Pour nuts on a baking sheet lined with parchment paper so they don’t stick to the pan as they cook. Bake at 300 degrees for about 45 minutes, giving them a toss every 15 minutes. Cool completely before storing.
To make on the stovetop:
Storage and Freezing Instructions:
To Store: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. To Freeze: They freeze well in an airtight container for up to 2 months.
Use this recipe to candy other nuts:
You can use ANY kind of nut or a combination of different nuts for this recipe, like walnuts, almonds, peanuts, cashews, or pistachios. I don’t discriminate when it comes to cinnamon sugar candied nuts, and this recipe is the best!
I use Candied Pecans in the following ways:
Topping on my mixed green salad with berries, or apple cranberry fruit salad. Topping on Ice Cream.With Pumpkin Pie.In a Charcuterie Board.Packaged as a holiday gifts with this cute label.
I originally shared this recipe April 2018. Updated November 2021.
Oven method adapted from Two Peas and their Pod. This post contains affiliate links.
