Why You’ll Love This Recipe

I love how simple and foolproof this recipe is—no fancy equipment, no candy thermometer, and both the oven and Crock-Pot methods deliver beautifully sweet, spiced pecans. They’re crunchy, aromatic, and just the right mix of salty and sweet. I can use them in everything from charcuterie boards to homemade snack mixes, and they store well too, which means I always have a batch on hand for gifting or grazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Oven Method:

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar

  • 1 tablespoon ground cinnamon

  • 1 teaspoon salt

  • 16 ounces (about 4 cups) unsalted pecan halves

  • 1 egg white

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon water

For the Crock-Pot Method:

  • 1 cup granulated sugar

  • 1 cup brown sugar

  • 1 tablespoon cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon salt

  • 3 egg whites

  • 2 tablespoons vanilla extract

  • 6 cups pecan halves

Directions

Oven Method

  1. I preheat the oven to 300°F and line a large baking sheet with parchment paper or a silicone baking mat.

  2. In a small bowl, I mix together the granulated sugar, brown sugar, cinnamon, and salt. I set that aside.

  3. In a large mixing bowl, I whisk the egg white with the vanilla and water until frothy.

  4. I add the pecans to the egg white mixture and toss until they’re evenly coated.

  5. I sprinkle in the cinnamon-sugar mixture and stir again until every pecan is covered.

  6. I spread the coated pecans onto the prepared baking sheet in a single layer.

  7. I bake for about 40 minutes, stirring every 10 minutes so they cook evenly.

  8. Once done, I remove them from the oven and let them cool completely on the baking sheet before storing.

Crock-Pot Method

  1. I whisk the egg whites and vanilla extract together in a bowl until frothy.

  2. I toss the pecan halves in the egg white mixture until fully coated.

  3. I pour the coated pecans into the Crock-Pot.

  4. I sprinkle the cinnamon, cloves, salt, granulated sugar, and brown sugar over the pecans and stir to coat evenly.

  5. I cover and cook on low for 2 to 2½ hours, stirring every 20–30 minutes.

  6. When the pecans become sticky and harder to stir, I know they’re ready.

  7. I spread them out on a parchment-lined baking sheet and let them cool and dry completely—this usually takes a few hours.

Servings and timing

This recipe yields 8 servings (based on the oven method using 16 oz of pecans).

  • Prep time: 5 minutes

  • Cook time (oven): 40 minutes

  • Total time: 45 minutes

  • Cook time (Crock-Pot): 2 to 2½ hours (plus drying time)

Variations

  • Spicier twist: I add a pinch of cayenne pepper to the sugar mixture for a sweet heat combo.

  • Maple version: A tablespoon of maple syrup added to the egg white mixture gives a deeper, caramel-like flavor.

  • Pumpkin spice: I swap the cinnamon for pumpkin pie spice during fall baking for a seasonal spin.

  • Mixed nuts: I use a combination of pecans, almonds, and cashews when I want a little variety.

  • Sweet and savory: A small pinch of rosemary or smoked paprika adds an herby or smoky contrast to the sweetness.

Storage/Reheating

I store candied pecans in an airtight container at room temperature for up to 1 month. If I’m gifting them, I pack them into glass jars or festive treat bags. They also freeze well—I spread them out on a baking sheet, freeze until firm, then transfer to a sealed freezer bag. To enjoy, I let them come to room temperature—no reheating required.

FAQs

Can I use other nuts instead of pecans?

Yes, I’ve made this recipe with almonds, walnuts, and cashews—all work great with the same coating and method.

Why are my pecans sticky after baking?

They likely just need to cool longer. The sugar coating hardens as it cools, so I let them sit until fully crisp before storing.

Can I reduce the sugar?

Yes, I’ve reduced each sugar by a few tablespoons and still had great results. The coating won’t be as thick, but the flavor holds up.

Can I double the recipe?

Absolutely. I’ve made large batches for holidays using the oven method—just be sure to use multiple baking sheets so the pecans stay in a single layer.

Do I need to stir them while baking or cooking?

Yes. Stirring every 10 minutes in the oven or every 20–30 minutes in the Crock-Pot keeps them from clumping or burning.

Conclusion

These Easy Candied Pecans are the kind of recipe I keep in my back pocket for any season. They’re sweet, crunchy, and full of cinnamon warmth—perfect for snacking, gifting, or elevating a salad or dessert. Whether I make them in the oven or Crock-Pot, they come out beautifully every time and disappear just as quickly.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Candied Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mia
  • Total Time: ~45 minutes (oven) or ~3 hours (crock-pot including drying time)
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe

Description

These crunchy, cinnamon-sugar candied pecans are sweet, spiced, and totally addictive! Perfect for snacking, topping salads, or gifting during the holidays—made in the oven or slow cooker.

Ingredients

Oven Method:

1/2 cup granulated sugar

1/2 cup light brown sugar

1 tablespoon ground cinnamon

1 teaspoon salt

16 oz (about 4 cups) unsalted pecan halves

1 egg white

1/2 teaspoon vanilla extract

1 teaspoon water

Crock-Pot Method:

1 cup granulated sugar

1 cup brown sugar

1 tablespoon cinnamon

1 teaspoon ground cloves

1 teaspoon salt

3 egg whites

2 tablespoons vanilla extract

6 cups pecan halves

Instructions

Oven Directions:

Preheat oven to 300°F (150°C). Line a baking sheet with parchment or a baking mat.

In a small bowl, mix granulated sugar, brown sugar, cinnamon, and salt.

In a large bowl, whisk egg white, vanilla, and water until frothy. Add pecans and mix to coat.

Add sugar mixture to the pecans and toss until fully coated.

Spread pecans in a single layer on the baking sheet.

Bake for 40 minutes, stirring every 10 minutes.

Cool completely on the sheet before storing in an airtight container for up to 1 month.

Crock-Pot Directions:

In a bowl, whisk egg whites and vanilla extract until frothy.

Add pecans and toss to coat evenly.

Add all spices and sugars and mix until pecans are coated.

Transfer to a crock pot. Cook on LOW for 2–2½ hours, stirring every 20–30 minutes.

Spread pecans on parchment paper and let them dry for at least 3 hours before storing or serving.

Notes

Want it faster? Try a stovetop version (see full blog post).

Make sure egg whites are whipped until frothy to coat pecans evenly.

Store in airtight container at room temperature for up to a month.

Great for holiday gifts! Package in jars or tins with ribbon for a thoughtful homemade touch.

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes (oven) or 2–2.5 hours (crock-pot)
  • Category: Snack / Holiday Treats
  • Method: Baked / Slow Cooker
  • Cuisine: American

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star