Cinnamon Candied Pecans Recipe

If you’re on the hunt for a snack that’s sweet, crunchy, and bursting with cozy cinnamon flavor, you’ve just hit the jackpot. This Cinnamon Candied Pecans Recipe is one of my absolute favorites to whip up, especially when I need something quick yet impressive. Whether you’re headed to a party, prepping gifts for friends, or just craving a delightful treat, these pecans hit all the right notes. Trust me, once you try this recipe, you’ll find yourself sneaking bites straight from the jar!

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Ingredients You’ll Need

These ingredients combine to create that magical sweet and spicy coating that’s irresistible. When shopping, go for fresh pecans and pure vanilla to really make those flavors pop.

• Pecan halves: Go for fresh or raw pecans to ensure the best texture and flavor.
• Large egg white: This helps the cinnamon sugar stick to the nuts perfectly; make sure it’s room temperature for better coating.
• Water: Just a tablespoon to give the egg white a little extra stretch and ease of mixing.
• Vanilla extract: Adds a subtle depth of flavor that lifts the sweetness beyond just sugar and spice.
• Granulated sugar: Provides that classic candied crunch; you can substitute with coconut sugar for a deeper flavor.
• Cinnamon: The star spice that warms up the pecans and balances the sugar’s sweetness.
• Salt: Just a pinch to contrast and enhance all the other flavors.

Variations

I love to play around with this Cinnamon Candied Pecans Recipe depending on the season or mood. You can tweak the sweetness, spice, or even swap out nuts to keep things interesting and uniquely yours.

• Spiced Up: When I feel like it, I add a pinch of cayenne or nutmeg for a little kick — my family goes crazy for the extra warmth.
• Nut Swap: Pecans are great, but I’ve also tried almonds or walnuts with this glaze and they come out fab too.
• Maple Twist: Replace half the granulated sugar with pure maple sugar or drizzle some maple syrup right after baking for a sweet surprise.
• Gluten-Free & Vegan: Use aquafaba instead of egg whites and make sure your sugar is vegan-friendly to enjoy this snack with dietary restrictions in mind.

How to Make Cinnamon Candied Pecans Recipe

Step 1: Prep and Whisk the Egg White Mixture

First things first: preheat your oven to 250°F (120°C) and line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the egg white, water, and vanilla extract. You want it super frothy — this helps the cinnamon sugar cling beautifully to every pecan. I learned that if you don’t whisk enough, you might get clumps of sugar instead of a smooth coating.

Step 2: Mix the Cinnamon Sugar Blend

In a separate bowl, combine the granulated sugar, cinnamon, and salt. This dry mix is what’ll give these pecans their irresistible aroma and sweet-spicy kick. Make sure to stir well so the cinnamon is evenly distributed — uneven bits can throw off the flavor.

Step 3: Combine Pecans with Mixtures

Add those pecan halves into your fluffy egg white mixture and toss until every nut is nicely coated. Then, pour the cinnamon sugar blend over the pecans and toss again — this is the magic making them candied. This step is crucial: if you skip thoroughly coating the nuts, your pecans won’t get that perfect crunchy glaze.

Step 4: Bake and Stir for Perfect Crunch

Spread the coated pecans in a single layer on your lined baking sheet. Pop them in the oven for about an hour, but don’t forget—every 15 minutes, you’ll want to stir them around. This little step ensures they bake evenly and prevents burning. When they come out, they’ll feel a bit soft but will crisp up beautifully as they cool. If you rush the cooling, they might stick together, so give them at least 20 minutes.

How to Serve Cinnamon Candied Pecans Recipe

Garnishes

Whenever I serve these pecans, I like to sprinkle a few on top of salads — especially ones with mixed greens, goat cheese, and a tangy vinaigrette. They add not only crunch but also that sweet-spicy zing that takes the salad up a notch. Plus, they’re fantastic as a garnish on desserts like vanilla ice cream or pumpkin pie.

Side Dishes

These cinnamon candied pecans go hand-in-hand with cozy fall and winter dishes. My go-to pairing is roasted butternut squash or sweet potato casserole where their sweetness complements the earthiness perfectly. I’ve also tossed them on top of oatmeal or yogurt bowls for breakfast treats packed with texture and flavor.

Creative Ways to Present

For special occasions, I love packing these pecans in little mason jars adorned with twine and a cute handwritten tag. They make thoughtful homemade gifts that everyone appreciates. For parties, setting up a DIY topping bar with these cinnamon candied pecans lets guests sprinkle them over everything from desserts to cocktails (think spiced old fashioneds) — always a hit!

Make Ahead and Storage

Storing Leftovers

I always store leftover candied pecans in an airtight container at room temperature. They stay wonderfully fresh and crunchy for up to two weeks. Occasionally, if I notice they start to lose crispness, a quick 5-minute toast in a warm oven revives them beautifully.

Freezing

If I make a big batch, I freeze pecans in a sealed freezer bag, separating portions with parchment paper for easy snacking later. When you’re ready, just thaw them at room temperature — no sogginess, just perfect crunch.

Reheating

To bring back that fresh-out-of-the-oven crunch, I pop the pecans in a 300°F oven for about 5 minutes. Keep an eye on them so they don’t burn — this tip makes your leftovers taste as good as new!

FAQs

Final Thoughts

This Cinnamon Candied Pecans Recipe holds a special place in my kitchen arsenal because it’s so simple yet insanely delicious. I love how a few everyday ingredients combine to create something that feels indulgent and festive all at once. Whether you’re snacking solo, gifting neighbors, or boosting your holiday spread, you’ll enjoy just how versatile and easy these are to make. I’m confident that once you make a batch, you’ll be sharing this recipe with your friends and family just like I do. Happy cooking!

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