These easy homemade candied pecans are the perfect treat for the holiday season! It only takes a few minutes to get the pecans coated, then you just need to mix them a few times as they bake, and they're done! I love to pick up a bulk size bag of pecans and make a huge batch for holiday gifting. These pecans look so cute and professional packaged up in cello bags, check out the Key Tips section below for my recommendations!
Key Tips - Easy Candied Pecans
These are perfect for holiday gifting.
- I love to use these homemade candied pecans as gifts around the holidays! It's so easy to make a few batches to include with cookies and other treats, or package up on their own.
- I like to package them up in these cello bags. The bags are fairly large, but can be easily cut down smaller. Keep in mind that serving sizes for candied nuts are pretty small, so a little goes a long way.
Look for deals on pecans in bulk.
- Especially if you plan on making these as gifts, you can save a lot of money by buying pecans in bulk. I usually look for 2 lb bags of pecans at Costco, which I've picked up for $12-$16.
- There are also some decent deals available on Amazon, which may be better than your local pricing.
The pecans become crunchier as they cool.
- The texture of the pecans changes as they cool down, becoming a bit drier and crunchier. Keep this in mind as you pull them from the oven, you may be tempted to leave them in longer, but they likely don't need the extra time.
Don't forget to line your baking sheet.
- For quick and easy cleanup, make sure you line your jelly roll pan or cookie sheet with aluminum foil or parchment paper, but there's no need to grease the sheet.
Dietary Restrictions - Easy Candied Pecans
This dish is naturally Vegetarian
- Note, this dish is not vegan, it contains egg whites.
This dish is naturally Dairy-Free
This dish is naturally Gluten-Free
Easy Candied Pecans
Ingredients
- 1 lb raw pecan halves
- 1 egg white room temp
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 1.5 teaspoon salt
- 1 tablespoon water
Instructions
- Preheat the oven to 250° F.
- In a small bowl combine the sugar, salt, and cinnamon, mix until fully combined.
- Add the egg white and water to a large mixing bowl and whip them together until the mixture is frothy (I do this by tilting the bowl at an angle and vigorously whipping a fork or whisk side to side).
- Once the egg white mixture is frothy, add the pecans and toss until they’re evenly coated. Dust about ⅓ of the cinnamon sugar mixture over top, mix well, then repeat until all of the sugar is used, and the pecans are evenly coated.
- Line a large cookie sheet or jelly roll pan with parchment paper or foil (parchment paper preferred). Spread coated pecans onto the sheet, getting them as evenly spread out as possible. If you are making a double batch, use two cookie sheets.
- Bake for 1 hour. Once every 15 minutes as the pecans bake, remove them from the oven and mix them around on the sheet.
- After baking, allow the pecans to cool on the cookie sheet for at least 15 minutes before serving. The pecans will harden and change in appearance slightly as they cool (going from glossy to their finished texture).
- Wait until the pecans are completely cooled down to put them into any containers. Store at room temp in a sealed container for up to 3 weeks.
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If you like this recipe, you may also enjoy my Dark Chocolate Coated Nutty Buddies, Fudge Filled Pumpkin Bars, and Pumpkin Chocolate Chip Muffins! More dessert recipes coming to the site soon! My old dessert recipes can still be found on Instagram.
Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
Kimberly says
Absolutely fantastic, so yummy!!!
Jacqueline Schell says
Thank you so much for taking the time to leave a review <3
Renee says
These are so good. I made these at a cookie swap and everyone loved them! Very easy, be sure to turn them over every 15 minutes.