These sugar coated pecans are sweet and perfectly crunchy. They make a great holiday snack, salad topper, or edible gift.
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Two Bite Tested
This recipe has been tested and retested in my own kitchen to make sure it works consistently. We make these every year around the holidays!
This candied pecans recipe is popular because:
- It bakes low and slow for a crisp, crunchy coating.
- It works as a make-ahead holiday snack and an edible gift.
- It is easy to customize into spiced pecans with simple seasoning swaps.
This recipe includes:
- Detailed ingredient notes
- Answers to frequently asked questions
- Serving and storage suggestions
- A recipe card with nutritional information
A Note From My Kitchen
These sugar coated pecans always make me think of my grandmother, Meem. Any recipe that brings her to mind is one I will keep making for a very long time.
Yes, pecans can be pricey, but these turn into sweet, salty, crunchy little bites that feel totally worth it. They are a Thanksgiving staple in our house, and they also make a simple edible gift in a clear bag tied with a ribbon for Christmas.
They are hard to resist straight off the pan, but let them cool! The coating will set and they get even crunchier. Just try not to eat them all at once!
Happy cooking,
Ingredient Notes
- Pecan halves: Use fresh pecans for the best flavor and crunch.
- Egg white: Helps the sugar mixture cling evenly to the pecans.
- Vanilla extract: Adds warm flavor to the coating.
- Granulated sugar: Creates the crisp, sugary shell.
- Salt: Balances the sweetness.
- Ground cinnamon: Classic spiced flavor that is perfect for the holidays.
Frequently Asked Questions
Why are these baked at a low temperature?
Baking at 200 degrees F dries and crisps the coating slowly, which helps the sugar set without scorching.Do I have to grease the pan?
If you use nonstick foil or parchment paper, you can skip greasing. Otherwise, lightly grease the baking sheet so the coating releases easily.How do I know the egg whites are “frothy”?
You are looking for a thin foam on top and lots of bubbles throughout, like the start of a meringue, but nowhere near stiff peaks.Can I use other nuts?
Yes! This method works well with as a peanuts recipe or with walnuts, almonds, or mixed nuts. Keep the bake time similar and continue stirring every 15 minutes for even coating.
Two Bite Take
"Stir every 15 minutes and let them cool completely. That cooling time is what makes them extra crunchy."
- Becky
Serving Suggestions
What to Serve With Sugar-Coated Pecans
Serve sugar coated pecans as a snack in a bowl, add them to a cheese board, or package them up as an easy edible gift. These are perfect with a light spinach salad, vanilla ice cream, yogurt, oatmeal, or alongside coffee and tea.One serving is about 1/3 cup.
Sugar Coated Pecans Variations
Keep the method the same and adjust the warm spices to fit the season.- Add a pinch of nutmeg for extra warmth.
- Use pumpkin pie spice in place of cinnamon.
- Add a tiny pinch of cayenne pepper and chili powder for sweet-heat contrast.
- Add a pinch of ground cardamom for a different warm spice note.
- Add a pinch of ground allspice for a classic spiced pecans twist.
Got Leftovers?
What To Do With Leftover Sugar Coated Pecans
Use leftover sugar coated pecans anywhere you want a sweet crunch:- Stir them into a snack mix with pretzels and dried fruit.
- Chop and fold into muffin batter right before baking.
- Use as a crunchy topping for baked Brie.
- Pulse and use as a sweet, crunchy topping for a pie crust press-in layer.
- Chop and sprinkle over roasted sweet potatoes for a sweet-salty finish.
- Top vanilla ice cream for a praline crunch.
- Wrap up leftovers as a sweet hostess gift!
How To Store Sugar Coated Pecans
Cool completely, then store in an airtight container at room temperature for up to 1 week for best crunch.
Sugar Coated Pecans
Yield: 12 servings
Prep Time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Prep Time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
These sugar coated pecans are sweet and crunchy. They bake low and slow for an easy snack, salad topper, or edible holiday gift.
INGREDIENTS
1 pound pecan halves
1 large egg white
1 tablespoon vanilla extract
1 cup granulated sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 pound pecan halves
1 large egg white
1 tablespoon vanilla extract
1 cup granulated sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
INSTRUCTIONS
- Preheat your oven to 200 degrees F.
- In a large bowl, beat the egg white and vanilla extract until frothy.
- Add the pecans and toss to coat.
- In a separate bowl, combine the sugar, salt, and cinnamon.
- Add the sugar mixture to the pecans and toss to coat.
- Spread the pecans in a single layer on a greased baking sheet. (Nonstick foil or parchment paper also works well for easy cleanup.)
- Bake for 1 hour, stirring the pecans every 15 minutes.
NOTES
Source: Adapted from a recipe found on Allrecipes.
Author: Becky Tarala
Source: Adapted from a recipe found on Allrecipes.
Author: Becky Tarala
Behind the Bites
Hi, I’m Becky, the creator of The Two Bite Club, where good food starts with two bites.
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
