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.
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.
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.
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.
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!
Looking for more pecans in your life?
- My Chocolate Pecan Pie Energy Bites deliver the pecan flavor without all the sugar.
- Lauren delivers the good stuff with her Bourbon Pecan Pie. Did I mention it has a Chocolate Crust?
- Whitney makes me drool every damn time I see this Salted Caramel Pecan Money Bread.
- This Cranberry Pecan Cheese Ball is another great app for a crowd.
- Bourbon Butter Pecan Ice Cream can hit the spot paired with a nice glass of bourbon, just for fun.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
- ⅔ cup light or dark brown sugar, packed
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 pound pecans, halved
- 1 egg white, room temperature and lightly beaten
- 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!
- 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.
This post was originally published in November 2018 and has been revised and republished in October 2019 for clarity.