Candied Pecans

This winter I made a list of all the different kinds of recipes I wanted to try for the first time and one of them was these candied pecans. Who doesn’t love a delicious and addicting snack? These candied pecans are salty, sweet and even a little spicy – all in one! They’re the perfect nut to add to a charcuterie board or to wrap up in mason jar and gift to a friend. These can even be used on a salad – they’re a little more coated than I like my salad nuts to be, but they definitely work.

These candied pecans take almost no time at all to make and it’s so easy to make large quantities.

In a small bowl, combine the sugars, cinnamon, salt and cayenne pepper. I used about 1/2 teaspoon of cayenne pepper and I really didn’t think the nuts were spicy. So if you like spicy, I would recommend adding a whole teaspoon.

In a large mixing bowl, whisk an egg white then add in all the pecans and toss to make sure all the nuts are completely coated.

Then pour the mix onto the nuts and toss to coat the pecans.

Pour the pecans onto a baking sheet lined with a baking mat, or foil or parchment paper.

Put into a 300* preheated oven and bake for about 40 minutes. At the half way mark, toss.

Remove the pecans from the oven and let completely cool, then package up!

These pecans are everything I want candied pecans to be: salty, sweet and spicy. And let me tell you, they’re SO addicting. You can’t stop with just one.

They make the sweetest gift, pun intended.

Happy Holidays everyone! 🙂

Candied Pecans



  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1/2-1 teaspoon cayenne pepper
  • 1 egg white
  • 4 cups pecan halves unsalted


  • preheat oven to 300*F
  • In a small bowl, whisk together the sugars, cinnamon, salt and cayenne pepper. set aside.
  • in a larger bowl, whisk the egg white then add in the pecans and toss to completely coat.
  • pour the sugar mixture into the pecan bowl and toss to completely coat.
  • pour onto a baking sheet lined with parchment paper or baking mat
  • bake for 40 minutes, and toss at the 20 minute mark.
  • let the pecans cool completely before packaging or eating. keep in a sealed container
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