These candied pecans are sweet, crunchy, and irresistibly spiced with a touch of heat. Coated in a cinnamon-sugar blend with a whisper of cayenne, they’re baked to perfection and ideal for snacking, gifting, or adding to salads and desserts.

Ingredients

½ cup granulated (white) sugar
½ cup packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon fine sea salt
⅛ teaspoon ground cayenne pepper (optional, for a subtle heat)
12 ounces raw pecan halves (about 3 to 3½ cups)
1 egg white, lightly whisked

Instructions

1. Prepare the Oven and Baking Sheet

Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Make the Sugar-Spice Blend

In a small bowl, combine the granulated sugar, brown sugar, cinnamon, salt, and cayenne pepper. Whisk together until well mixed and set aside.

3. Coat the Pecans

In a large mixing bowl, add the pecan halves and the whisked egg white. Toss gently to coat the pecans evenly.
Sprinkle in the sugar-spice mixture and toss again until every pecan is fully coated.

4. Bake

Spread the coated pecans in a single layer on the prepared baking sheet.
Bake for 20 minutes, then remove from the oven and give the pecans a gentle stir.
Return to the oven and bake for an additional 20 minutes, or until they are golden, fragrant, and the coating is set.

5. Cool

Transfer the baking sheet to a wire rack and let the pecans cool completely at room temperature. The coating will continue to harden as they cool.

Why You’ll Love This Recipe

Incredibly easy with just a few pantry staples
Sweet and crunchy with a balanced touch of spice
Perfect for gifting during holidays or special occasions
Great for snacking or topping salads, oatmeal, or desserts
Make-ahead friendly and stays fresh for up to two weeks

Tips

Use parchment paper to prevent sticking and make cleanup effortless.
Stir halfway through baking to ensure even caramelization.
Let them cool completely before storing to maintain crispness.
Egg white tip: Lightly whisk until just foamy—it helps bind the sugar mixture to the nuts.

Variations and Substitutions

Nut options: Swap pecans for walnuts, almonds, or cashews.
No cayenne? Skip it for a purely sweet version, or use a pinch of black pepper for mild heat.
Vanilla twist: Add ½ teaspoon vanilla extract to the egg white for extra flavor.
Sugar-free version: Try using monk fruit or erythritol sweeteners for a lower-sugar treat.

FAQs

Can I double the recipe?
Absolutely. Use two baking sheets and rotate them halfway through baking.

How long do candied pecans last?
Stored in an airtight container at room temperature, they stay fresh for up to 2 weeks. You can also freeze them for up to 2 months.

Can I make these without egg white?
Yes—use 1 tablespoon of maple syrup or a neutral oil as a binder, but the texture may vary slightly.

Serving and Suggestions

Snack bowl favorite: Serve in small bowls at gatherings or parties.
Perfect topping: Sprinkle over leafy salads, roasted vegetables, or yogurt parfaits.
Gift idea: Package in jars or treat bags with a ribbon for a homemade holiday gift.
Dessert boost: Use as a topping for ice cream, pumpkin pie, or baked apples.