Introduction

Easy candied pecans are a sweet and crunchy treat perfect for snacking, topping salads, or adding to desserts. This recipe offers two simple methods—oven-baked or crock-pot—so you can choose the one that fits your schedule best.

A close-up image showing a glass jar filled with sugar-coated pecan nuts, with a rough and grainy texture covering each pecan. The pecans are layered inside the jar, showing their deep brown color with the sugary coating glistening slightly. The jar is decorated with a red and white striped string tied around its neck. The background has a soft pink color but the surface under the jar is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
16 ounces unsalted pecan halves (about 4 cups)
1 egg white
1/2 teaspoon vanilla extract
1 teaspoon water
1 cup granulated sugar (for crock-pot method)
1 cup brown sugar (for crock-pot method)
1 tablespoon cinnamon (for crock-pot method)
1 teaspoon ground cloves (for crock-pot method)
3 egg whites (for crock-pot method)
2 tablespoons vanilla extract (for crock-pot method)
6 cups pecan halves (for crock-pot method)

Instructions

Step 1: Preheat the oven to 300°F (150°C). Line a large baking sheet with a baking mat or parchment paper and set aside.
Step 2: In a small mixing bowl, whisk together 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 tablespoon ground cinnamon, and 1 teaspoon salt. Set aside.
Step 3: In a large bowl, whisk the egg white, 1/2 teaspoon vanilla extract, and 1 teaspoon water until frothy. Add the 16 ounces pecan halves and gently mix until they are well coated.
Step 4: Add the sugar mixture from Step 2 to the coated pecans and toss until the pecans are evenly covered.
Step 5: Spread the pecans in a single layer on the prepared baking sheet. Bake for about 40 minutes, stirring every 10 minutes to ensure even coating and prevent burning. The sugar will harden as it bakes.
Step 6: Remove the pecans from the oven and let them cool completely on the baking sheet before storing.
Alternative Crock-Pot Method: In a medium bowl, whisk 3 egg whites and 2 tablespoons vanilla extract until frothy (about 1-2 minutes). Place 6 cups pecan halves in a large bowl and pour the egg white mixture over them. Toss to coat the pecans fully.
Step 7: Transfer the coated pecans to the crock-pot. Sprinkle with 1 teaspoon ground cloves, 1 tablespoon cinnamon, 1 teaspoon salt, 1 cup granulated sugar, and 1 cup brown sugar. Stir to coat evenly.
Step 8: Cover and cook on low for 2 to 2 ½ hours, stirring every 20-30 minutes to prevent burning. The pecans will become hard to stir as the sugar caramelizes.
Step 9: Line a baking sheet or clean flat surface with parchment paper. Spread the cooked pecans out to cool and dry for about 3 hours before enjoying.

Tips & Variations

Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
For extra flavor, add a pinch of cayenne pepper to the sugar mixture for a spicy kick.
Store leftover pecans in an airtight container to keep them fresh and crunchy.
Try substituting pecans with walnuts or almonds for a different nutty twist.

Storage

Store cooled candied pecans in an airtight container at room temperature for up to one month. To refresh their crunch, spread them on a baking sheet and warm in a 250°F oven for 5-10 minutes before serving.

How to Serve

A gift box with white base and red, green, and pink polka dots is filled with crumpled brown paper, holding a large pile of sugar-coated roasted nuts that are brown with a rough texture from the sugar. The nuts have a crunchy, uneven coating and are piled high, filling most of the box. A small red cloth clip shaped like a mitten is clipped to the edge of the box. Around the box, there are red ribbons and a red and white checkered fabric heart, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pecans for this recipe?

It’s best to use raw, unsalted pecans so the sugar coating adheres well and you can control the salt level. Roasted pecans might not coat as evenly and could be too salty.

How do I know when the pecans are done baking?

The pecans are done when the sugar mixture has hardened and they look dry and glossy. Stirring every 10 minutes helps them cook evenly and prevents burning.