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These oven roasted Cinnamon Candied Pecans are a must make this holiday. They’re toasty, sweet, plus that splash of vanilla and pinch of nutmeg add cozy flavor.
Perfect for snacking, as Christmas gifts, on salads, or part of a charcuterie board. Nobody will be able to resist eating just a couple, so make a big batch and thank me later!
Serve these with a mug of hot chocolate using my homemade hot chocolate mix or this non alcoholic coquito. It’s like eggnog but way better because it’s made with coconut.
I’ve been making these Cinnamon Candied Pecans for years because they’re the ultimate holiday table essential. I love setting out a heaping bowl and letting people grab handfuls as they chat. It’s the kind of easy touch that makes entertaining effortless.
This recipe makes plenty, so you won’t run out mid-party. The addition of vanilla and nutmeg takes them beyond the basic cinnamon sugar pecans. Plus it makes them taste homemade, not store-bought.
For more holiday pecan recipes, try my Pecan Pie Dip or this old fashioned Pecan Upside Down Cake. I also have these Snowball Cookies with finely ground pecans in them. And if you like cinnamon snacks, these Cinnamon Sugar Pretzels are so good!
Cinnamon Candied Pecans Ingredients
Here’s everything you will need to make this recipe, and a few important notes so keep reading.
- Pecan Halves: These are the star of the show, so you’ll want to pick a quality brand. I love Aldi’s because they’re actually halves (not crushed pecan pieces), and they’re meaty too (not shriveled).
- Egg Whites: This is what makes the cinnamon sugar mixture stick to the pecans, do not leave it out!
- Water
- Vanilla Extract
- Sugar: We use a combination of granulated sugar and brown sugar in this recipe. I also like to use Vanilla Bean Sugar when I’m feeling fancy.
- Spices: It’s a combination of ground cinnamon and ground nutmeg that’s the winning ticket. I also find that the nutmeg gives it a little something extra, bakery-quality.
- Salt
How to Make Cinnamon Candied Pecans
1. Coat the pecans. In one bowl whisk together the egg whites, water, and vanilla extract. In another bowl whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Toss the pecan halves with the egg white mixture first and then the sugar mixture.
2. Bake until candied. Spread the coated pecans onto a parchment lined baking sheet. Bake them for 30 to 40 minutes, stirring every 10 minutes. Allow them to cool before serving and storing.
Find the complete recipe instructions with measurements below.
Storing and Gifting Information
For these Cinnamon Candied Pecans to stay fresh, you’ll want to store then in an airtight container. This can be a jar, sealable bag, or storage container and they’re good for up to 10 days. My favorite way to store these is in a jar and then sealed with my hand-held vacuum sealer. This method keeps them fresh for up to 3 weeks!
When it comes to gifting, follow the guidelines above but keep a timeline in mind. You’ll want to make them no more than 2 to 3 days before you plan on gifting them. This gives your friends and family 6 to 7 days to eat them before they go stale. P.S. I follow the 2 to 3 day rule when I am making these ahead of time for a get together or holiday party.
Frequently Asked Questions (FAQ’s)
More Holiday Snack Recipes You Might Enjoy
Cinnamon Candied Pecans
INGREDIENTS
- 6 cups pecan halves
- 2 egg whites
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 ½ tablespoons ground cinnamon
- 1 teaspoon salt
- ⅛ teaspoon ground nutmeg
INSTRUCTIONS
- Preheat oven to 300 °F and prepare a baking sheet with parchment paper.
- In a large bowl, whisk together the egg whites, water, and vanilla extract until frothy. Add the pecan halves and toss until they're well coated.
- In another small bowl, whisk together the granulated sugar, brown sugar, ground cinnamon, salt, and ground nutmeg. Add to the pecans and toss again.
- Pour coated pecans onto the baking sheet and spread out into an even layer. Bake for 30 to 40 minutes, and stir to re-coat every 10 minutes. Remove from the oven and allow to cool completely before storing or serving.
RECIPE NOTES
- Mix it up and use mixed nuts (which I frequently do). Instead use 3 cups of pecans, 1 cup of almonds, 1 cup of walnuts, and 1 cup of cashews.
STORING AND GIFTING INFORMATION
- Store at room temperature in a jar, sealable bag, or storage container for up to 10 days.
- For prolonged storage add them to a jar, seal with a hand-held vacuum sealer, and they’ll stay fresh up to 3 weeks.
- When gifting, make them no more than 2 to 3 days before you plan on gifting them (unless vacuum sealing in a jar).
- When making ahead, make them no more than 2 to 3 days before you plan on serving them.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
