Candied Pecans

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Candied Pecans

These are a real situation for me. Chocolate cake: I don’t have to have it. Cookies: I could walk by them if I needed to. But candied nuts is up there with caramel corn in the kryptonite category. I can’t help myself. Like not even a little bit. I went so far as to wrap the top of the bowl in a dish towel to try to keep my grubby little fingers out of the bowl. It only worked until I pulled the towel off.


Enough about my embarrassing lack of will power, and more about the nuts. Besides compulsive snacking, they are also outstanding in salads. In fact I will post one tomorrow. And with how incredibly expensive (and often mediocre) candied nuts are to buy at the store- this makes my life easier and tastier!


The whipped egg white is what helps them have the lightest, crispiest coating instead of a more traditional glaze. There is just a bit of cinnamon and a tiny bit of cayenne for dimension, but you could certainly kick it up with more cayenne.

Have fun making this easy and ADDICTIVE snack. Oh- also, you could obviously do this recipe with any other type of nuts.

Candied Pecans
2 cups pecans
1 egg white
1 cup sugar
1 tsp kosher salt
½ tsp cinnamon
1/8 tsp cayenne pepper

Preheat the oven to 350 degrees. Prepare a sheet pan with a silpat or a piece of parchment paper.

In a medium bowl, whisk an egg white with a pinch of salt until frothy and pale.


Add the nuts and gently toss to coat.



Add ½ cup of sugar and toss.



Add the rest of the sugar, salt and spices.


Toss to coat and spread on a sheetpan.


Bake at 350 degrees for 10 minutes.

Take them out and stir them around with a spatula.

Bake them for an additional 5 minutes.

When you take them out, stir them a little further with the spatula and let them cool.


Store in an airtight container or Ziploc bag for up to a month.




Leave a Reply


  1. These look delish!

  2. Kate Avansino says:

    I am the SAME WAY. I made your caramel corn recipe, brought it to a party, and now have people telling me that their lives will never be the same if I dont make more. I will be making these tomorrow if not today but I do fear the consecuences…

    • YESSSS!!!!! Someone who understands the pain of crunchy, sweet snack food!!

  3. jenjenk says:

    I remember when I used to like you…before you introduced THIS!! I love, love, love candied nuts of any kind. WHY did you bring this into my life????? Now I’ll be like 500 pounds and it will be ALL YOUR FAULT [no fault or responsibility of my own, of course]. :)

    • yay!! Jen! are you back from your world travels? nothing like plumping up on candied nuts right before shorts weather, right?

  4. Those look wonderful. I can just imagine how good they smelled!

  5. Vicki in GA says:

    Pee-cans as they are pronounced in the south are one of my favorite nuts. I imagine candied pee-cans placed on the top of your Z cake…I can’t pass up chocolate cake…no way…no how!

    • No one should pass up chocolate cake!! Do you have any pecan recipes up your sleeve Vicki?

  6. I agree that candied nuts are so addictive. I’m always excited when our neighbors give us some during the holidays. Yours look positively irresistible.

  7. Vicki B says:

    Thanks for posting this Heather! You are so right about buying them.

  8. Katrina says:

    Great recipe. I love these in salads!

  9. Vicki in GA says:

    I use pecans in many recipes so defining one special recipe would be difficult. I love to make Sonoma Chicken Salad with chicken, pecans, grapes, etc., from Whole Foods recipe site. I buy pecans from farms in GA so they are so fresh. I’ve shelled them, but won’t do it again – way too much work.

    I’ll send you a good recipe for banana nut bread from a Savannah. The cafe’ makes fresh toast from the nut bread. Delish.

    • I live for banana bread. please do!

      Chicken salad sound really good- I may have to give that a whirl!

  10. susan jewett/mom says:

    am sitting in the Taipei air port reading about the candied Pecans and having my mouth water. It is not a pretty sight but so earned when I think about eating these. May try making these when I get into China.. Mom

  11. Elizabeth says:

    Wow, that looks so yummy! Thanks for posting!