These oven roasted candied cinnamon pecans are coated in a sweet cinnamon sugar mixture and baked until perfectly crisp. Made with simple ingredients, they’re an easy treat to enjoy as a snack, add to a holiday spread, or package up for gifting during the Christmas season.
Why You’ll Love This Recipe
- These candied cinnamon pecans have a sweet, crunchy coating with plenty of warm cinnamon flavor.
- You only need six simple ingredients to make a big batch.
- The oven does most of the work, so there's no need to stand over the stove stirring a pot of sugar.
- They’re delicious on their own, sprinkled over salads, or served alongside other holiday snacks.
- They make a thoughtful homemade gift for friends, neighbors, and family.
Try adding these pecans to our pomegranate spinach salad with pear or our citrus pomegranate winter salad.
Ingredient Notes
- Pecan halves: Pecan halves work best for this recipe because they’re easy to coat and bake evenly. You can use pecan pieces, but keep in mind that smaller pieces may cook more quickly.
- Egg white: The egg white helps the cinnamon sugar mixture stick to the pecans and creates a crisp coating as they bake. You'll only need the white, not the yolk.
- Brown sugar and white sugar: Using both gives the pecans a balance of deeper caramel-like sweetness from the brown sugar and a crisp sugar coating from the white sugar.
- Cinnamon: Ground cinnamon gives these pecans their signature warm flavor. Feel free to adjust the amount slightly if you prefer a stronger or more subtle cinnamon flavor.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Spread the pecans in a single layer on your baking sheet so they bake evenly. Use two baking sheets if needed rather than overcrowding them.
- Stir the pecans every 15 minutes to help the sugar coating dry evenly and prevent the pecans from sticking together.
- Let the pecans cool completely before transferring them to a container. They will crisp up as they cool.
- For a little extra flavor, add ½ teaspoon of vanilla extract to the egg white mixture before tossing it with the pecans.
How to Make Candied Cinnamon Pecans
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 250°F and line a baking sheet with parchment paper.
In a small bowl, whisk the egg white and water together until frothy and well combined.
Step 2: Add the brown sugar, white sugar, cinnamon, and salt to a separate bowl and mix well to combine.
Step 3: Add the pecans to the egg white mixture and toss until evenly coated.
Step 4: Pour the sugar mixture over the pecans and toss again until fully coated.
Step 5: Spread the pecans in an even layer on the prepared baking sheet, making sure they aren’t overlapping.
Bake for 45-60 minutes, stirring every 15 minutes, until the moisture has evaporated and the sugar coating is dry to the touch. Be careful not to burn them.
Step 6: Let the pecans cool completely on the baking sheet before serving or storing as they’ll crisp up as they cool.
Cinnamon Pecans FAQs
Once completely cooled, store the candied pecans in an airtight container at room temperature. A mason jar or other sealed container works well. They should stay crisp for about 1–2 weeks when stored in a cool, dry place.
If the pecans lose some of their crunch, you can spread them on a baking sheet and warm them in a 250°F oven for about 5–10 minutes. Let them cool completely before serving.
Freezing: You can freeze candied cinnamon pecans in an airtight, freezer-safe container for up to 2–3 months. Let them thaw at room temperature before enjoying. If they soften slightly, you can crisp them back up in the oven using the method above.
Candied pecans may still feel a little soft when they first come out of the oven. They need to cool completely before the coating hardens and becomes crisp. If they're still sticky after cooling, they may need a little more time in the oven. Return them to a 250°F oven and check every 5–10 minutes.
Yes! These pecans are great for making ahead. Once cooled, store them in an airtight container at room temperature for up to 1–2 weeks. They're especially convenient for holiday gatherings and homemade gifts.
Spread the pecans in a single layer on parchment paper and stir them every 15 minutes while baking. Once they're finished, let them cool completely before storing. If a few pecans stick together, you can gently separate them once cooled.
Yes! This cinnamon sugar pecans recipe can also work with walnuts, almonds, or cashews. Baking times may vary depending on the size and type of nut, so keep an eye on them as they bake. We also have a recipe for cinnamon almonds made on the stovetop if you prefer!
Other Recipes With Great Cinnamon Flavor
If you make this candied cinnamon pecans recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Oven Roasted Candied Cinnamon Pecans
Ingredients
- 1 egg white
- 1 tablespoon water
- 4 cups pecan halves
- ½ cup brown sugar
- ½ cup white sugar
- 2 teaspoons cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 250°F and line a baking sheet with parchment paper.
- In a small bowl, whisk the egg white and water together until frothy and well combined.
- Add the brown sugar, white sugar, cinnamon, and salt to a separate bowl and mix well to combine.
- Add the pecans to the egg white mixture and toss until evenly coated. Pour the sugar mixture over the pecans and toss again until fully coated.
- Spread the pecans in an even layer on the prepared baking sheet, making sure they aren’t overlapping.
- Bake for 45-60 minutes, stirring every 15 minutes, until the moisture has evaporated and the sugar coating is dry to the touch. Be careful not to burn them.
- Let the pecans cool completely on the baking sheet before serving or storing as they’ll crisp up as they cool.
Notes
- Save time/prep ahead:
- You can measure the brown sugar, white sugar, cinnamon, and salt ahead of time and store the sugar mixture in a small bowl or airtight container until you're ready to make the recipe.
- If you're making these for a holiday gathering or gifting, prepare them a few days ahead of time. Once completely cooled, store them in an airtight container to keep them fresh and crunchy.
- Since this recipe makes a big batch, you can divide the finished pecans into smaller jars or bags for easy gifting or snacking.
- The recipe can be found on My Fitness Pal by searching "BWB Candied Cinnamon Pecans." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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