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Easy Candied Pecans

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Candied Pecans are my favorite! These baked nuts are sweet, salty, and perfectly spiced. They are great as a topping on salads and desserts -and they make the perfect consumable holiday gift!

candied pecans on a baking sheet

It wouldn’t be Christmas time if I didn’t make MANY batches of candied pecans. I started making them for my sister-in-law, Paige, but everyone asked for a batch once word got around about how delicious they are. I don’t mind one bit!

Candied pecans are one of the easiest consumable gifts to make someone. I package them in festive baggies with loaves of whiskey cake and gift them to teachers, friends, and neighbors.

These candied pecans are the perfect sweet and salty snack. I love adding them to cheese trays and tossing a handful into salads -and when I want something not quite as sweet, I make an orange and rosemary version to add to my salads.

Before you get started on this recipe, I should probably warn you -making homemade candied pecans also means making your home smell like a candy factory, aka amazing. Enjoy!

Candied Pecans Ingredients //

  • Egg White coats the pecans, giving the sugar and spices something to stick to. It is also what gives candied nuts that brittle outer layer.
  • Sugar: These wouldn’t be candied pecans without sugar! The sugar dissolves into the egg white mixture and coats the nuts in a decadent caramelized coating.
  • Cinnamon & Freshly Ground Nutmeg: I added a couple of warming spices for some holiday cheer!
  • Salt: Adds texture and balances out the sugary-sweet flavor. I sprinkle salt on the nuts while they’re still warm as well, but that’s optional.
  • Raw Pecans: Make sure you’re using raw pecans. Roasted pecans will NOT work. They’ve already been cooked once. Candying roasted pecans will overcook them and make them taste terrible.
ingredients for candied pecan

How to Make // The Steps

Step 1: Preheat the oven and prepare a baking sheet.

Preheat your oven to 300 degrees. Line a baking sheet with parchment paper or tin foil and set it aside.

Step 2: Whisk egg white.

In a large bowl, whisk the egg white until it is light and foamy. A drop or two or water helps break the egg white, so it is easier to whisk.

whisked egg white for candied pecan

Step 3: Add sugar and spices.

Then, add the sugar, nutmeg, cinnamon, and salt to the bowl and whisk well to combine.

ingredients for candied pecans
mixed ingredients for candied pecans

Step 4: Coat pecans in egg white mixture.

Now you can add the pecans to the bowl and toss them with the egg white mixture so that every nut is coated.

candied pecans in a bowl

Step 5: Bake.

Spread the pecans out evenly onto the prepared baking sheet and transfer them to the preheated oven. Bake for about 30 minutes, turning the nuts every few minutes.

candied pecans on a baking sheet

Step 6: Let cool and package.

While the pecans are still warm, I like to sprinkle them with a little bit of salt to highlight the sweet candied flavors. This is optional but recommended. Let the pecans cool to room temperature before packaging.

candied pecans on a baking sheet

Tips & Tricks //

  • Keep an on your oven. Nuts are very easy to overbake.
  • Pull the nuts from the oven when the egg mixture dries and the nuts are golden brown and toasted. They will continue to harden as they cool.
  • Let the baking sheet cool completely on a cooling rack before packaging or storing.

Why are Candied Pecans So Good?

  • These nuts are sugary, spiced, crunchy, and the perfect snack, salad mix-in, and dessert topper.
  • Candying nuts in the oven is super easy and makes your house smell heavenly.
  • They’re great for gifting!
  • You can make them your own with different flavors.

Serving Suggestions //

Instead of toasted pecans, you can use candied pecans in the recipes listed below. These recipes are already great, but with candied pecans, they’re incredible.

You can also throw them in with salads for some flavor and crunch:

They’re also delicious sprinkled on ice cream and yogurt.

Variations //

  • Nuts: This recipe can be used interchangeably with any nut -walnuts, cashews, almonds, pistachios, etc. The only requirement is that they are raw. You may need to adjust the cooking time a bit for nuts with different shapes and sizes.
  • Spices: Any warming spice works great here (ginger, cardamom, clove, etc.), or you could use pumpkin pie spice.
  • Spicy: Add a dash of cayenne to the egg white mixture and give your candied nuts some heat.

Storing & Freezing //

Storing: These nuts will stay fresh for up to a week at room temperature or 2 weeks in the refrigerator. Be sure to keep them in a sanitized, airtight container.
Freezing: After the nuts have cooled, transfer them to a freezer-safe bag and store them in the freezer for up to 2 months.


Why are my candied pecans soft and sticky?

If your pecans are soft, it’s most likely because they weren’t baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.

How do you fix candied nuts that are too soft and sticky?

You can place them back into the oven for 5 to 15 minutes or until they dry out more. They will continue to firm and dry out as they cool.

More Sweet & Salty Snacks Recipes //

Rolo Pretzel Treats

Toffee Nut Snack Mix

Chocolate Peanut Butter Stacks

Chocolate Caramel Pecan Thumbprints

Easy Candied Pecans

Candied Pecans – I make huge batches of these every Christmas and give away as gifts. I save plenty for myself too, they are sweet, salty, and perfectly spiced.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Appetizers & Snacks
Cuisine American
Servings 2 cups
Calories 72 kcal


  • 1 egg white
  • 1/2 cup sugar
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups raw shelled pecans


  • In a large bowl, whisk the egg white until light and foamy. A drop or two of water helps break up the egg whites, making them easier to whisk.
  • Add the sugar, spices, and salt to the bowl.
  • Whisk until incorporated.
  • Add the nuts to the bowl and coat them completely in the egg white mixture.
  • Spread the pecans evenly onto a parchment or tin foil lined baking sheet. Put in a preheated 300 degree oven.
  • Bake for about 30 minutes. Every few minutes turn the nuts in the pan. They will be done when they are dry and the nuts are toasted and brown.
  • While they are still warm, I like to give them an extra sprinkle of salt. You do not have to though. Let the pecans cool completely before you package them.


Serving: 1gCalories: 72kcalCarbohydrates: 17gProtein: 1gSodium: 186mgSugar: 17g
Keyword candied pecans, homemade salad pecans, praline pecans
Tried this recipe?Let us know how it was!

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Sunday 21st of April 2013

I am making these and taking them as gifts to Italy!


Monday 22nd of April 2013

What a great trip, jealous!


Friday 7th of January 2011

Bree, these are amazing. I made them earlier to send out for a few (very late) holiday gifts, and now there are more in the oven now for us to keep because I couldn't stop thinking about them after sampling a few ;)


Friday 7th of January 2011

I am so glad that you like them Hannah! They are really good in a salad.


Friday 24th of December 2010

I just want to say I follow your blog religiously and you've helped me get through the holidays with several of your recipes! I am making these nuts now and can't wait to put some of them on my sweet potato casserole for tonight's Christmas Eve party, and the leftover nuts will be bagged up and go in my husband's stocking. ;)


Monday 27th of December 2010

Hello Amanda! Thanks for saying hi. The pecans would be so good on sweet potatoes! Great idea.

Mary @ Delightful Bitefuls

Thursday 23rd of December 2010

Ohh how I love candied pecans... and now I have a recipe ;) I have 2 days to make these! I best get busy! Thanks & Merry Christmas!


Monday 27th of December 2010

hope that you got a chance to make these.


Wednesday 22nd of December 2010

Oh wow...those look delicious! I'm going to try these out and toss them onto a salad like the other commenters. :)


Wednesday 22nd of December 2010