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Candied Pecans

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4.7 from 13 votes

Sweet and flavored with cinnamon and sugar, these candied pecans are an addicting snack that’s perfect for a crowd. An easy gift for the holidays, or just as a snack for guests – ready in about 30 minutes! Add it to the table with the Cranberry Pecan Cheese Ball and Bourbon Balls.

A close up of candied pecans piled onto parchment paper

I’ve been making candied pecans every year during the holidays for… um… forever? I honestly can’t remember a time when I didn’t make them. It’s my go-to snack to bring to holiday parties that’s easy to make for a crowd, and it’s always a crowd pleaser.

I’m saying “crowd” too much.

Anyway, I love these because you can grab a handful to munch on while you’re mingling about chatting with people, and don’t have to worry about that awkward balancing act you do with appetizers that require a fork – or even worse, a fork and knife. 

Overhead shot of candied pecans piled into a white bowl on top of a white dishcloth

Tips for making candied pecans

  • Make sure you are using raw pecan halves, and not seasoned or salted ones. Who knows what flavor you might end up with if they’re already seasoned!
  • Can’t or don’t want to use egg whites? Substitute aquafaba! It’s just the liquid from canned chickpeas, and 3 tablespoons should do the trick.
  • Feel free to add other spices if you want to switch up the flavor – maybe a little nutmeg, ginger, or even a pinch of paprika.
  • Make sure you lay them in an even layer on the baking sheet – if you need to use two baking sheets to make that happen, go ahead and do it.
A close up of candied pecans piled onto parchment paper on a baking sheet

In other parts of the country, I’ve heard people call these “praline pecans”, which sounds fancy. But that’s just a cute way of calling them fancy – these are in no way pralines, so don’t freak out and think I’ve gone nuts. Get it? Nuts? You get it.

Side note: Do you say puh-kahn or pee-can? I’ve only ever exclusively said puh-kahn, but I’m always entertained when I hear people say pee-can. Why, you ask? I have no idea, but it’s probably the same reason I’m entertained when people ask me to pass the maple seer-up instead of maple sirr-up.

Seriously, though – in the comments, please tell me which one you say and where you live. I’d love to know if it’s a regional thing.

A close up of candied pecans piled onto parchment paper

Candied pecans are the kind of snack that’s perfect to pour into a little gift bag and tie with a bow to hand out to loved ones. Or to just pour into a bowl and devour on your couch while you watch Elf. Either way.

I hope you love these as much as probably literally everyone I know does!

Candied Pecans

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Candied Pecans

Candied Pecans

4.7 from 13 votes
An easy gift for the holidays! Sweet and flavored with cinnamon and sugar, these candied pecans are an addicting snack that's perfect for a crowd.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 cups

Ingredients
  

  • cup light or dark brown sugar, packed
  • cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 pound pecans, halved
  • 1 egg white, room temperature and lightly beaten

Instructions
 

  • Preheat oven to 325°F. Prepare a large baking sheet with parchment paper and set aside.
  • In a large bowl, whisk together brown sugar, sugar, cinnamon and salt.
  • In a separate large bowl, combine pecans and egg white and toss until pecans are evenly coated.
  • Add sugar mixture to bowl with pecans and stir/toss to combine.
  • Pour pecan mixture onto prepared baking sheet and bake for about 30 minutes, stirring them after the first 15 minutes.
  • Remove from oven and let the pecans cool on the baking sheet until cooled. Transfer to an airtight container to store until ready to serve. Enjoy!

Video

Notes

  • Can't or don't want to use egg whites? Substitute 3 tablespoons aquafaba.
  • Make sure you are using raw pecan halves, and not seasoned or salted ones.
  • Feel free to add other spices if you want to switch up the flavor - maybe a little nutmeg, ginger, or even a pinch of paprika.

Nutrition

Calories: 897kcal | Carbohydrates: 68g | Protein: 10g | Fat: 71g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 40g | Sodium: 604mg | Potassium: 476mg | Fiber: 11g | Sugar: 56g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 3mg
Course Snack
Cuisine American
Tried this recipe?Leave a comment and rating!

This post was originally published in November 2018 and has been revised and republished in October 2019 for clarity.

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