4.73 from 18 votes

Oven Baked Candied Pecans Recipe

This post may contain affiliate links. Please read our read the Privacy Policy

Jump into the kitchen and embrace your inner Southern mama with this easy, oven-baked candied pecans recipe! Cinnamon-sugared pecans also make amazing toppings for salads and sandwiches!

homemade cinnamon sugared candied pecans in a bowl.

From Grandma’s Kitchen to Your Kitchen

Indulge in the nostalgic charm of homemade candied pecans, a throwback treat I fondly remember enjoying on my grandmother’s lap.

While not the healthiest snack, the irresistible sugared crunch makes them a must-have during the holidays, especially during Christmas.

Beware; the real challenge with these sugary nuts is their addictive nature; once you start, it’s hard to stop munching on them throughout the day.

  • Requiring minimal ingredients and effort, this recipe is foolproof.

Homemade Cinnamon Sugar Pecans Recipe


  • Egg white
  • Water
  • Pecan halves
  • Sugar
  • Cinnamon
  • Salt
mix sugar and dry cinnamon powder in a bowl.

Despite the low-and-slow cooking approach, which takes up to 45 minutes, your main task is just stirring. As the pecans bake, the sugar and cinnamon meld together, forming a perfectly sweet crust that’s hard to resist.

So, let’s dive into making these candied pecans and discover how difficult it is to resist munching whenever you pass by the kitchen.

How to make Cinnamon Sugar Pecans in the oven


Preheat your oven to 250 degrees Fahrenheit. This ensures your oven is ready to go when your pecans are prepared.

Prepare your baking sheet: Line it with foil for easy cleanup, and spray the foil with nonstick cooking spray. Set this aside as you mix your ingredients.

Mix dry ingredients: In a large mixing bowl, combine the sugar, cinnamon, and salt. Stir these together until well mixed.

Beat the egg white and water: In a mixer, beat the water and egg white for about 2-3 minutes. You’re looking for a light and frothy texture, but it shouldn’t be stiff. It should foam up.

whipped egg whites in a bowl.

Coat the pecans: Add your pecan halves to the egg mixture, stirring to ensure each pecan is evenly coated.

This helps the dry mixture stick to the pecans in the next step.

pour pecans into egg foam.

Add the sugar mixture. Pour your prepared sugar mixture over the egg-coated pecans. Stir well, making sure each pecan is evenly coated on all sides.

Prepare for baking. Transfer the sugared pecans onto the prepared baking sheet. Spread them out into a single layer to the best of your ability, avoiding clumps.

pecans being stirred into cinnamon sugar.

Bake: Place the pecans in the oven for 45–60 minutes.

⭐⭐⭐⭐Important: Flip the pecans every 15 minutes using a spatula. This ensures they bake evenly and don’t stick together. Setting a timer can help you remember to flip them on time.

Cooling: Once baked, allow the caramelized pecans to cool completely before serving. They will become crunchy as they cool.

homemade sugared pecans with cinnamon sugar laying out to try on baking sheet.

Spice It Up: Variations to Caramelized Pecans

  1. Chocolate Drizzle Candied Pecans: After cooling, drizzle your pecans with melted dark or milk chocolate for a decadent twist.
  2. Spicy Twist: Add a pinch of cayenne pepper or chili powder to the sugar mixture for pecans with a kick.
  3. Vanilla Essence: Incorporate a teaspoon of vanilla extract into the egg-white mixture for a subtle, aromatic flavor.

Related Homemade Nut Recipes: Consider trying candied walnuts, spiced nuts, divinity candy, or cinnamon sugar pretzels for more sweet treat options!

How to store for freshness:

Keeping Your Candied Pecans Fresh

  • Airtight Containers: Store the cooled pecans in an airtight container to keep them crunchy.
  • Room Temperature Storage: Keep them in a cool, dry place away from direct sunlight for best results.
  • Refrigeration for Longevity: Refrigerate your pecans in a sealed container for extended storage.

Shelf Life of Homemade Cinnamon Pecans:

How Long Will Your Candied Pecans Last?

  1. Room Temperature Lifespan: When stored properly, your candied pecans can last up to two weeks at room temperature.
  2. Refrigerated Pecans: They can keep their crunch for up to a month in the fridge.
  3. Freezing for Future Enjoyment: For long-term storage, freeze your pecans in airtight bags, where they can last for up to two months.
homemade cinnamon sugar pecans in a silver bowl.
4.73 from 18 votes

Caramelized Pecans (Oven Baked)

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Dive into making your own Cinnamon Sugar Pecans with this easy-to-follow oven-based recipe. Perfect for a cozy night in or as a thoughtful homemade gift, these caramelized pecans offer a delicious crunch wrapped in a sugar and cinnamon coating. Not only is this recipe quick to whip up, requiring just 10 minutes of prep time, but it also brings the comforting aroma of the holidays to your kitchen.


  • Baking Sheet
  • mixing bowl
  • Spatula for flipping
  • Egg Seperator


  • 1 egg white
  • 1 tablespoon water
  • 10 ounces pecan halves
  • 1 cup white sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt


  • Preheat your oven to 250°F (120°C) to start. Prepare your baking by lining a sheet with foil and lightly coating it with nonstick cooking spray. This ensures your pecans won’t stick and are easy to remove.
  • In a large mixing bowl, combine the dry ingredients: 1 cup of white sugar, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of salt. Stir these together until they’re well mixed and set aside.
  • Using a mixer, beat 1 egg white and 1 tablespoon of water for about 2-3 minutes. You’re aiming for a light and frothy texture, but it shouldn’t reach stiff peaks. This egg wash is crucial for helping the sugar mixture stick to the pecans.
  • Add the 10 ounces of pecan halves to the egg wash. Stir them until each pecan is evenly coated, ensuring the perfect layer of sweetness in every bite.
  • Pour the sugar mixture over the coated pecans. Stir thoroughly, making sure each pecan is generously covered in the cinnamon-sugar mix for that irresistible flavor.
  • Spread the pecans onto your prepared baking sheet in a single layer to avoid clumping. This allows them to bake evenly, ensuring a crunchy texture.
  • Bake for 45-60 minutes, flipping the pecans every 15 minutes to ensure they’re perfectly roasted. Keep an eye on them around the 40-45 minute mark, as ovens can vary, and you want them golden, not burnt.
  • Let the pecans cool completely before serving. This recipe makes approximately 2.5 cups of nuts in total.



  • Can I use different nuts? Yes, this recipe is versatile. Almonds, walnuts, or cashews can also be used, but keep an eye on baking times as they may vary.
  • Can I adjust the sweetness or spice level? Absolutely! Feel free to tweak the amount of sugar or cinnamon based on your preference. Just remember to keep the proportions consistent for coating.


Serving: 0.5cup | Calories: 546kcal | Carbohydrates: 60g | Protein: 7g | Fat: 51g | Saturated Fat: 4g | Polyunsaturated Fat: 44g | Sodium: 279mg | Fiber: 7g | Sugar: 53g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!

4.73 from 18 votes

Leave A Comment

Have a question or want to provide feedback? Share your recipe reviews or questions here and I will do my best to help!

Recipe Rating


  1. Followed the Recipe and they burned within 15 min.

    1. danique, that is odd – I dont know what kind of oven you had but I literally made these this week and they were not even close to being done in 15 minutes. Are you sure your oven was on 250? Its a really low temperature and nothing should burn in 15 min at that.

  2. Collen Ellsworth says:

    I am new to the South and have a Pecan tree in my yard that has produced a ton of pecans. Can I use them to make this or do I need to add a step to this recipe to prep the pecans( Moe oven time or salt first?)

    1. Hi Collen! I used to live near a farm with a lot of pecan trees and they were BEAUTIFUL but always blocked our cell towers, so hopefully that doesnt happen to you, ha ha! I truthfully have never harvested pecans in this manner for a recipe but I did pull out a bag of pecans I have in the pantry and they just say the only ingredient is “pecans”. They do not list any salt. That being said, I would wash my pecans when anything is coming in from the yard and let them completely dry. I dont suspect they will be any different than the bagged!

  3. These sound really good! I noticed in the description you mentioned vanilla, but I don’t see it anywhere in the actual recipe. Is it something I should add? Thanks!

    1. Tammie, you are 100% right. When I wrote this out and updated the video, I was also adding video to 9 other recipes that I had made that week and I always try to go back and talk a little more if I had any additional tips and I think I added the term vanilla here when I meant Cinnamon Roll French Toast Casserole. I did that video same day too. I was scratching my head reading your comment and had to go double check my own notes to be confident that it was just my typing error. Thank you for catching it!! I removed the term from the post- the recipe is correct as it is (the printable one and the one in there) and I apologize. – trisha

  4. These are delicious! We plan on giving them to all our neighbors for the holidays, but only if I don’t eat them all first 🙂

    1. Lauren, thanks for stopping by to share! I love them too and I sadly eat them as I walk around the kitchen. Candied pecans are NOT SAFE for my jeans!! LOLOL !

  5. Laura Grant says:

    Hi I am making this for the first time . Can I make them ahead of time and freeze them? Or should I just store them at room temp or in the fridge?

    1. Hi Laura, they can just be stored on the counter in a sealed container or gallon sized bag. How long do you need them to keep for? Mine do fine for about 3 weeks sealed in room temp.

  6. Patricia Geisenheimer says:

    Hi Trisha, can brown sugar be used in place of the white sugar, or maybe half and half? Thanks! Looking forward to making these!

    1. Patricia, questions like this always stump me because I hate saying YES and then having it turn into a bit burned mess. Traditionally brown sugar can be substituted 1 for 1 in the oven over white sugar. The main difference is I believe brown sugar contains molasses. My instinct says that brown sugar can burn a lot quicker and it would not take the entire time for you to cook these pecans. Truthfully, without really testing it, I dont know. But if you try it, come back and let me know and Ill work on testing that out coming up soon so I can add that into the article.

  7. I have made these twice and I am getting ready to make them a third time (per friend and family requests). There is plenty of sugar mixture to coat a 1 pound bag of pecans (in my opinion). I used the bigger bag both times and these turned out amazing. Instead of foil I used a silicone baking mat for extra easy cleanup. Every bit as good as the fancy nuts I sometimes bought at the mall kiosks. Delicious and easy!

Where To Next?