Candied Pecans

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There’s nothing quite like the smell of cinnamon and sugar wafting through the house during the holiday season. It’s warm, cozy, and instantly nostalgic.

For me, that aroma takes me right back to my grandparents’ kitchen in Austin, Texas. My grandma would fire up the oven, and within minutes, the smell of sweet spices and toasty pecans would have us kids circling the kitchen like hawks.

This easy candied pecans recipe is a cherished family tradition and the perfect way to bring that same warmth into your home. Plus, it’s an easy recipe you can whip up with simple ingredients — no candy thermometer required.

Whether you’re making sweet gifts for loved ones or looking for a great topper for your holiday charcuterie board, these candied nuts are a guaranteed crowd-pleaser.

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Why You’ll Love This Recipe

• Simple Ingredients, Big Flavor – With pantry staples like white sugar, cinnamon, and vanilla extract, you can create a candy coating that tastes like it took hours to make.
• Perfect for Gifting – Pack them up in a mason jar with a festive ribbon, and you’ve got great gifts for teachers, neighbors, or party hosts.
• Versatile Snack or Topping – Use them as a sweet treat, a crunchy coating for green salad, or a great topper for your favorite ice cream.
• Nostalgia in Every Bite – The smell of cinnamon alone is enough to bring back warm holiday memories.

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The Story Behind Candied Pecans

Growing up in Texas, pecans were as much a part of our kitchen as salt and pepper. My grandpa’s paper-shell pecan trees surrounded his house like loyal guardians, their branches stretching high and wide, offering shade in the blistering summer and a bounty of pecans every fall. It wasn’t unusual to hear the soft thuds of pecans dropping to the ground throughout the day — nature’s subtle announcement that it was time to gather.

Harvesting pecans wasn’t a chore; it was a ritual. We’d walk through the backyard, scanning the ground for those perfectly ripened whole pecans, sometimes brushing aside fallen leaves to uncover hidden treasures. Papaw used his spring pecan picker upper and we were all a little jealous. But as a little kid, it felt a little like hunting for Easter eggs, only better, because we knew there’d be something delicious at the end. With our buckets filled to the brim, we’d head to the front porch where the real fun began.

Grandma’s porch wasn’t just a place to work — it was a refuge. Without air conditioning in the house, the front porch was where we gathered to catch a cool breeze and escape the stifling Texas heat. It was a hub of activity during harvest time, where fresh garden bounty like peas and green beans were shelled and snapped. But on the best days, it was all about pecans. With its row of old rocking chairs swaying gently in the breeze, we’d sit there for hours, cracking open pecans by hand, the steady “snap” of shells blending with the soft creak of the rocking chairs and the rustle of leaves overhead. It was as much a place of work as it was a place to rest and breathe.

Sometimes we used nutcrackers, but just as often, we'd use our bare hands, pressing two pecans together until one gave way with a satisfying “snap.” There was a rhythm to it, a slow, steady cadence punctuated by the occasional sigh of frustration when a stubborn shell refused to break cleanly. But every so often, we’d find that perfect pecan half, whole and unscathed, and it felt like winning a prize.

Once cracked, those fresh pecans rarely made it all the way to the kitchen unscathed. We’d pop a few into our mouths as we worked — sweet, buttery, and just a little earthy. But the ones that did make it inside were destined for something special. Grandma always had big plans for them. Some would get tucked away for pecan pie, while others would be used for snack mixes or in the filling of her Apple Strudel, and many were tucked away in the deep freezer for use throughout the year. But the best ones — the biggest, most beautiful pecans — were reserved for her famous candied pecans.

The moment Grandma started making candied pecans, the whole house became a holiday wonderland. It wasn’t Christmas music that announced the start of the season in our house — it was the smell of cinnamon and sugar caramelizing in the oven. That sweet, spicy aroma crept into every room, curling around doorways and drifting through hallways. It was like a signal to anyone in the house: “The pecans are ready.” No one needed a formal invitation. We'd wander into the kitchen, one by one, drawn like moths to a flame. The smell was irresistible.

Her candied pecans always had the perfect crunchy coating — sweet, but not too sweet, with just the right amount of cinnamon to make your taste buds do a little happy dance. Grandma didn’t have a candy thermometer or any fancy tools, but somehow, they came out perfect every single time. She’d scoop them into a small bowl and set them on the counter. That bowl was like a beacon, and it didn't matter if you were in the middle of a card game or watching TV in the other room — you’d find your way to that bowl.

We’d hover around it, snatching a pecan or two with every pass. Sometimes, she’d would say, “Get out of those pecans and save some for everybody!” But we all knew that bowl would need a refill before the guests ever arrived.

Those candied pecans weren’t just a snack — they were a tradition. They marked the beginning of Christmas time, the start of family gatherings, and the slow, cozy evenings when everyone was home. No holiday party at Grandma’s was complete without that small bowl of warm candied nuts on the counter. Long after her house filled with family, friends, and the sounds of laughter, the smell of cinnamon lingered like an old friend.

The same smell that filled my grandparents’ home can now fill yours too. One whiff of that cinnamon-sugar aroma, and it’s like being back on Grandma's front porch, cracking pecans by hand, the sound of rocking chairs creaking in the background, and the promise of something sweet just around the corner.

Equipment You’ll Need

• Large Baking Sheet – To spread the pecans in an even layer for perfect crisping.
• Medium Bowl – To whisk the egg whites until frothy.
• Small Bowl – For mixing the cinnamon sugar mixture.
• Whisk – Essential for creating that frothy egg wash.
• Spatula or Wooden Spoon – To stir and toss the pecan mixture as it bakes.
• Mason Jar (optional) – Use for storing or gifting your candied pecans.

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Ingredients You’ll Need for This Recipe

• Pecan Halves – Fresh, whole pecans work best for even coating and perfect crunch.
• Large Egg White – Whisked to a froth, it helps the sugar coating stick to each nut.
• Vanilla Extract – Just a teaspoon adds a rich, warm depth of flavor.
• White Sugar – Creates that signature crunchy sugar coating.
• Ground Cinnamon – Provides a burst of warm spices that defines candied pecans.
• Kosher Salt – Enhances the sweet flavors and balances the cinnamon sugar mixture.
• Water – Just a little water helps create the frothy egg wash that binds everything together.
• Cooking Spray – To prevent the pecans from sticking to the prepared baking sheet.

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How to Make Easy Candied Pecans

Step 1: Preheat and Prep

• Preheat your oven to 250°F (120°C).
• Line a large baking sheet with parchment paper and lightly coat it with cooking spray.

Step 2: Create the Egg Wash

• In a medium bowl, whisk together the large egg white, water, and vanilla extract until frothy.

Step 3: Mix the Coating

• In a small bowl, combine the white sugar, ground cinnamon, and kosher salt. Stir well to create a perfectly blended cinnamon sugar mixture.

Step 4: Coat the Pecans

• Toss the pecan halves into the frothy egg wash. Stir until every pecan is coated.

Step 5: Add the Sweet Coating

• Transfer the coated pecans to the cinnamon sugar mixture. Toss and stir until each pecan is fully coated in the sugar mixture.

Step 6: Bake to Perfection

• Spread the pecans in an even layer on the prepared baking sheet.

• Bake for 1 hour, stirring every 15 minutes to ensure even baking and crispy coating.
• Remove from the oven and let them cool completely before serving.

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Chef Secrets & Tips

• Egg Whites at Room Temperature – Room temperature egg whites whip up faster and create better froth.
• Don’t Skip the Stirring – Stirring every 15 minutes keeps the sugar coating evenly distributed and prevents clumping.
• Add a Twist – Want to spice things up? Add a dash of cayenne pepper or a sprinkle of orange zest for a unique flavor twist.
• Cool Completely – Wait for the pecans to cool on the prepared baking sheet before storing. This ensures that the sugar coating hardens into a crunchy candy coating.

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Serving Suggestions

• On a Charcuterie Board – Add these to your holiday charcuterie board for a sweet balance to savory cheeses and meats.
• On Ice Cream – Use as a great topper for vanilla or butter pecan ice cream.
• In a Green Salad – Toss these pecans into a fresh green salad for a sweet crunch.
• DIY Gift Bags – Fill a mason jar with candied pecans, tie a ribbon around it, and give it as a thoughtful homemade holiday gift.

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Commonly Asked Questions

How long will candied pecans stay fresh?
If stored in an airtight container or mason jar, they’ll stay fresh for up to 3 weeks.

Can I make this recipe with different types of nuts?
Yes! Walnuts, almonds, or cashews can be used for a different spin on this classic recipe.

What if I don't have parchment paper?
No problem! Just use cooking spray to grease the baking sheet to prevent sticking.

Can I make these in a medium skillet instead of an oven?
Technically, yes. A medium skillet works for quick stovetop candied nuts, but the oven method creates a crispier coating.

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Storage & Reheating Tips

• Storage – Once cooled, store the candied pecans in an airtight container, like a mason jar, for up to 3 weeks.
• Reheating – If they lose their crunch, you can re-crisp them by baking at 250°F for 5-10 minutes.

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There’s something magical about this simple pecan recipe. It’s not just the crunchy coating, warm spices, and right amount of sweetness. It’s the memory of those family holiday parties, the smell of cinnamon in grandma’s kitchen, and the joy of passing those traditions down to the next generation.

Whether you’re filling mason jars for great gifts or looking for a sweet treat to snack on, these easy candied pecans will fill your home with the spirit of the season. So grab a large egg, a few pantry staples, and a pound of pecan halves — your kitchen (and your family) will thank you.

More Holiday Recipes

• Candied Cranberries – Sweet, tart, and sparkling with sugar, these candied cranberries are a beautiful garnish for holiday desserts or a tangy-sweet snack all on their own.
• Classic Cheddar Cheeseball – Rich, creamy cheddar cheese mixed with savory seasonings and coated in crunchy pecans, perfect for serving with crackers at any party or holiday gathering.
• Ginger Molasses Cookies – Soft, chewy, and packed with warm spices, these cookies have just the right kick of ginger and the deep sweetness of molasses. A classic holiday treat!
• Chipped Beef Cheeseball – A savory twist on the traditional cheeseball, this one’s packed with creamy cheese, tangy chipped beef, and fresh green onions. Serve it with crackers or fresh veggies.
• Cranberry Pumpkin Bread – Moist, spiced pumpkin bread studded with bursts of tart cranberries, making it the perfect blend of fall and holiday flavors in every slice.