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
