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Simple yet so delicious. Try using a nut other than pecan if you wish!

362 people made this

IngredientsServes: 10

  • 1 egg white
  • 100g (4 oz) dark brown soft sugar
  • 1 dash vanilla extract
  • 425g (15 oz) pecans

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 140 C / Gas mark 1. Line a baking tray with baking parchment.
  2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared baking tray and spread out evenly.
  3. Bake until browned, approximately 10 to 15 minutes.

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Reviews & ratingsAverage global rating:(371)

Reviews in English (283)

I made these with cashews instead of pecans and they were lovely. Will definately make again.-24 Dec 2009

by Carolynanne

After reading all the prior reviews I made a few adjustments. This is a fantastic recipe, I just adjusted it to fit our taste. I upped the oven temperature to 300. I doubeled the coating. I baked them for the maxium time noted. I then took them out and stirred them up. I used cinn/sugae and sprinkeled it generousally all ove the nuts and stirred again. I then put them back in the oven until the were no longer shiny. They came out just like the nuts in the mall. Crunchy, slightly sweet and impossible to keep you hands off of!-14 Dec 2005


I was impressed at how easy these were to make. I wish I had read all the reviews first, so I would have added some cinnamon, but they were still good. The only difference is that I used parchment paper instead of wax paper and I did not spray it. They did not stick at all. Thanks for a very easy and tasty treat.-07 Jul 2002

Cinnamon Sugar Pecans

James isn&rsquot a big dessert or sweets guy, but he does have one weakness: Cinnamon Sugar Pecans. If the fair or the ball game &hellip or the gas station&hellip is selling them, he&rsquos buying.

I finally set out to make my own this super easy and totally addicting recipe was the result. I knew I didn&rsquot want to mess with the hassle of egg whites (which most recipes call for) and I wanted to use turbinado sugar (I love the big, beautiful crystals). I love the way they turned out!

These Cinnamon Sugar Pecans are the perfect combination of sweet, nutty, and subtle heat. James isn&rsquot a big fan of cayenne pepper (he can tell right away when I&rsquove been heavy-handed in my White Chicken Chili Soup) but I still snuck a tiny 1/4 teaspoon into this recipe.

Cinnamon and cayenne are a delicious duo typically paired with chocolate (like in my Mexican Hot Fudge Sauce). I plan to make another big batch of these Cinnamon Sugar Pecans to snack on in the kitchen while prepping for Thanksgiving next week. Somebody remind me to save enough to sprinkle over Greek yogurt the next day for some Black Friday fuel!

Video Tutorial

When it comes to creating healthy and delicious recipes (which is what we’re ALL about here at THK!), we adore nuts for lots of reasons, and we use them often in our recipe developing.

From a nutrition perspective, nuts are loaded with protein and healthy fats. But of course, they also have tons of great crunch and flavor, which means they’re a yummy addition to all sorts of recipes, too. Total win!

A handful of nuts is a stellar snack to help curb your hunger on a busy afternoon. And nuts are a fantastic salad topper, without the nutritional pitfalls of things like fakey-bacon bits, partially hydrogenated chow mein noodles, and white-carb (sneakily artificial) flavored croutons.

Want to pump up nuts’ yumminess quotient even more?

How about … candiednuts. (Well … candied pecans, to be exact!)

Unfortunately, store-bought versions of glazed, candied pecans often include additional, less-healthy ingredients. And homemade candied pecan recipes don’t always solve the problem – so many of those recipes involve loads of butter and added fats, and sometimes also loads of sugar or corn syrup. *SIGH*

Does it feel like you just can’t win.

We’ve got an outstanding glazed, candied pecan recipe you’ll love!

You don’t even have to fire up your oven with this one … and we’re gonna get it done with just 4 ingredients (not including the water … ‘cuz who counts that. )! Whoop! Whoop!

Too good to be true? Nope! But it is waaaaaaaaay too good! So, so good!

These pecans are quickly toasted to bring out a little extra flavor, and then tossed with just enough sweet-salty candy coating!

They’re deeee-lish as a salad topper, with just the right amount of sweetness to compliment other salad ingredients without being overpowering. We actually specifically developed this candied pecan recipe as a perfect, crunchy topping for our Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing .

They’re also are a fantastic snack, and perfect when you’re on the go! Our kiddos love ’em (when they can grab a handful before we eat them all ourselves)! And we love knowing that it’s a snack loaded with protein … and only a teensy bit of added sugar.

And pssssssst … if you’re ever in a jam, realizing you forgot to carefully select the most fan-tab-u-lastic hostess gift for a dinner party … know what you can do? Uh-huh … you guessed it! With just 5 minutes and a quick tango with a pretty jar and some ribbon, you’ll be granted most favored houseguest status! Yay, you (you savvy problem-solver)!

So while you’re at it … you just might wanna make two batches! These go fast!

Or, if you’re just in a nut-makin’ kinda mood, try our recipe for Pumpkin Pie Spiced Candied Pecans, too! They showcase a different cooking method, and are dressed up in favorite holiday flavors that make them perfect as party appetizers or easy hostess gifts! Mmmmmm … you’ve got options!


Easy! To make these candied pecans, simply preheat your oven to 250 degrees and lightly butter or non-stick spray coat a large baking pan.

In a large mixing bowl, add egg white and vanilla extract and using your highest mixer setting, beat until your egg white is frothy and light, approximately 5 minutes.

Once your egg white has been beaten, add you pecans to the bowl and mix until they are completely coated.

Mix together your sugar, brown sugar, salt and cinnamon. Add your sugar mixture to the coated pecans and stir until the pecans are completely coated in the sugar.

Pour the cinnamon sugar pecans on your baking pan and spread out until in an even layer.

Bake for 60 minutes, stirring lightly every 15 – 20 minutes.

Remove from oven when done, let cool and move your Cinnamon Sugar Coated Pecans to an airtight storage container until ready to use.

Sugar Coated Pecans

  • 1 egg white
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 pound pecan halves
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Whisk egg white, water and vanilla together until frothy.

Stir pecans into egg whites to fully coat.

Combine sugar, salt and cinnamon in a large Ziploc bag.

Transfer pecans to Ziploc and shake to coat pecans with dry mix.

Spread pecans out on a greased baking sheet bake in a 250 degree oven for 50 minutes, stirring once after 25 minutes.

Related Video

Here’s an idea and it worked for me . use half the honey heated for a few seconds in the microwave. It coats the nuts very well. I used 2 cups pecans and ⅓ cup honey microwaved 15 seconds. After coating the nuts, I spread them on parchment paper in a shallow pan, sprinkled with2 teaspoons raw sugar, and baked in toaster oven at 350 degrees for 10 minutes. At that point they were swimming in honey. Allowed to cool in closed oven for 5-10 minutes. Remove pan to cooling rack. Cool to room temperature and separate. Use as topping for spinach salad.

These are great! Like others I used maple syrup instead of honey. I warmed the syrup in the microwave, then blended in the pecans. I lined the pan with parchment paper (so no problems about the nuts getting stuck). Sprinkled with sugar as directed. I tried the idea about using brown sugar, too, but it was too clumping for me. Baked in the oven at 350 degrees for 5 minutes, then stirred, then 7 minutes more. They were perfect.

I warmed the honey up in microwave and it was soupy when I blended the pecans in. I poured the pecans on a cookie sheet covered with foil and drizzled half the sugar on. Baked in the oven according to the directions. They turned out as good as the recipe is. I was trying to figure out the recipe for some store bought honey roasted pecans but this one was not it. But they are still delicious. I would suggest quickly taking them off the foil once out of the oven. I let them sit a couple minutes to long before I removed them and the foil was difficult to peel off once the honey began to solidify.

As others noted, the recipe needs a little tweaking. I used blossom honey, mixed it with some chopped chili flakes, a little balsamic, some black pepper, mixed it all up, put it on a sheet, sprinkled with sugar. Then added to a spring greens, pear gorgonzola salad and added more pepper, and drizzled with a little more balsamic. absolute rave reviews.

I made these twice - once with honey, and once with maple syrup - and the maple syrup was much better. The honey burned easier, and the maple syrup did not. I used real maple syrup. I also just sprinkled brown sugar and white sugar over the top - much more than the recipe called for, and they came out very nice and crunchy, not sticky. The ones with honey were much stickier, and I followed the recipe exactly.

I tried this recipe with maple syrup instead of honey, and it worked great. Just reduce the total cooking time to about 10 minutes so they don't burn.

Delicious. Be sure to use a cooking sheet with sides as the honey runs. You want to cook these just to the point where you wonder if they're burning. This ensures that the nuts are crunchy, not chewy, and fully glazed.

Glazed Pecans Salad Topping Recipe

One of my favorite ways to “dress up” a green salad is with toppings and these Glazed Pecans are a delicious addition to just about any green salad especially ones with fruit in them. I save myself a lot of money by making them and it only takes 3 ingredients and hardly any work.

Just place your pecans in a medium frying pan over medium heat to toast them, once the pecans are toasted and smelling all nutty, add in the butter, melt it and mix together. Add in the brown sugar and stir until the sugar is melted and the pecans are coated. You will notice that the ingredients start to bubble and you know they are done. Remove them from the heat and let them dry/cool on wax paper. When cool, break apart if stuck together. Store in fridge…if they last that long!

When they cool you can add them to your salad or they are delicious alone as a snack too! One of my other favorite ways to use them is sprinkled on some creamy ice cream, along with some caramel sauce. This time of year when we are BBQing and have potlucks and picnics planned this recipe is a staple around our house!

How to Make Candied Pecans in the Oven

If you can mix a few ingredients together and slide a baking sheet in the oven then you can make these easy candied pecans. The hands-on time for this recipe is short! Here’s the basic process, the detailed recipe is below.

  1. Make flavored sugar by rubbing sugar with a mixture of spices, vanilla extract and orange zest. Orange zest is optional, but it adds a lovely aroma to the nuts.
  2. Beat an egg white with a fork. This is what helps the flavored sugar adhere to the nuts. It also helps to create a light and crispy candied coating. When I first made candied pecans, I was skeptical of the egg white, but after trying it, I became convinced. I love the texture it adds.
  3. Combine the nuts, egg white and sugar mixture.
  4. Spread the nuts onto a baking sheet, making sure that they are in one layer.
  5. Bake, stirring occasionally, until the nuts are crisp.

Sugar Coated Pecans

Sugar-Coated Pecans. 1 tablespoon egg white. 2 cups pecan halves. 1/4 cup sugar. 2 teaspoons ground cinnamon. In a bowl, beat egg white until foamy. Add pecans and toss until. well coated. Combine sugar and cinnamon sprinkle over pecans and. toss to coat. Spread in a single layer on an ungreased baking sheet.. Bake at 300F for 30 minutes or until browned. Cool on waxed paper.. Yield: 3 cups..

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  • 1 egg white
  • 1/2 teaspoon pure vanilla extract
  • 8 ounces pecan halves
  • 1/2 cup granulated sugar
  • pinch fine salt
  1. Preheat your oven to 250°.
  2. Separate the egg white from the yolk, keeping the whites in the bowl. Use the egg yolk for another purpose or discard. Firmly whisk the egg whites until frothy. Add in 1/2 teaspoon pure vanilla extract and whisk to combine.
  3. To the vanilla egg whites, add the pecan halves. Toss well to coat.
  4. In a separate bowl, combine the sugar with a pinch of fine salt. Transfer the coated pecans to the sugar, toss until coated with sugar.
  5. Spread the nut mixture out into an even layer on a rimmed sheet pan that has been lined with parchment or a silicone mat.
  6. Bake for 30 minutes on the middle rack of your preheated oven, stirring every 10 minutes.
  7. Allow to cool completely before serving or storing in a glass jar or container with a tight fitting lid.
  8. Pecans should last 2 weeks at the least.

Nutrition Information:


Serving Size:

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

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