Brown sugar candied pecans with cinnamon and a hint of nutmeg. The egg white creates a coating that holds the sugar mixture and helps it caramelize in the oven. The result is sweet, crunchy, not sticky, with warm spice notes.

These work on cheese boards, salads, as a snack, or as a gift. They’re better than store-bought candied nuts because you control the sweetness and spice level. The texture is crisp and light, not heavy or clumpy.

The technique is simple: coat pecans in frothy egg white, toss with brown sugar and spices, bake low and slow, stirring occasionally. The pecans toast while the sugar caramelizes. They seem soft when they come out of the oven but crisp up as they cool.

Make these a day or two ahead. They keep for two weeks in an airtight container and actually taste better after a day—the flavors meld and the texture sets.

Chef Griffin

Candied Pecans · Brown Sugar and Cinnamon

Brown sugar candied pecans with cinnamon and egg white coating. Sweet, crunchy, perfect for cheese boards, salads, or snacking.

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Course: Side Dish

Ingredients Method Notes

Ingredients

12 oz pecan halves about 3 cups
1 large egg white
2 teaspoons water
1/2 cup + 1 tablespoon packed brown sugar light or dark
3/4 teaspoon ground cinnamon
1/3 teaspoon kosher salt
Pinch of ground nutmeg optional

Method

Preheat and Prep

Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper. Don’t skip the parchment—the sugar will stick to bare metal and you’ll lose half your pecans trying to scrape them off.

Make the Egg White Coating

In a large bowl, whisk egg white and water together until frothy and foamy, about 30 seconds. You’re not making meringue—you don’t want stiff peaks. Just whisk until it’s foamy and bubbly. The water thins the egg white so it coats evenly without being too thick.

Coat the Pecans

Add pecan halves to the bowl with the egg white mixture. Toss with a spatula or your hands until every pecan is coated with the egg white. The coating should be thin and even. If there’s excess liquid pooling at the bottom of the bowl, that’s fine—it means you have enough coating.

Mix the Sugar and Spices

In a small bowl, combine brown sugar, cinnamon, salt, and nutmeg (if using). Break up any clumps in the brown sugar with your fingers or a fork. Mix well so the spices are evenly distributed.

Coat with Sugar Mixture

Dump the sugar mixture over the egg white-coated pecans. Toss thoroughly until every pecan is coated with sugar and spices. Use your hands or a spatula to make sure the coating is even. The pecans should look evenly coated and slightly wet.

Spread on Baking Sheet

Spread pecans in a single layer on the prepared baking sheet. Try to separate them as much as possible—pecans that touch will stick together. That’s okay, you’ll break them apart later, but spreading them out helps them bake evenly.

Bake and Stir

Bake for 30-40 minutes, stirring every 10-15 minutes. Each time you stir, use a spatula to separate pecans that are clumping together and flip them so all sides get exposed to heat. The pecans are done when they’re deep golden brown and fragrant. They’ll still feel slightly soft and sticky when hot—that’s normal.
For 12 oz of pecans, start checking at 30 minutes. They may be done, or they may need up to 40 minutes. Trust your eyes and nose—they should be golden and smell toasted and sweet.

Cool Completely

Remove the baking sheet from the oven and let the pecans cool completely on the pan. Don’t move them or try to eat them while hot—they’re sticky and soft. As they cool, the sugar hardens and the pecans become crisp and crunchy. This takes about 30 minutes.
Once completely cool, break apart any large clusters with your hands. Store in an airtight container.

Notes

Why Egg White: The egg white creates a thin coating that helps the sugar mixture stick to the pecans and caramelize evenly in the oven. Without the egg white, the sugar and spices fall off and burn on the pan. The egg white also helps create a crisp, not sticky, texture. This is a classic technique for candied nuts.

Water Thins the Egg White: The 2 teaspoons of water thin the egg white so it coats the pecans evenly without being gloppy. Straight egg white is too thick and creates uneven coating. The water makes it easier to toss and ensures every pecan gets coated.

Don’t Overbeat the Egg White: You want frothy and foamy, not stiff peaks. Overbeaten egg white is too thick and doesn’t coat evenly. Just whisk for 30 seconds until it’s bubbly. That’s enough.

Brown Sugar vs White Sugar: Brown sugar has molasses, which adds depth and a slight caramel flavor. Light brown sugar is milder, dark brown sugar is more molasses-forward. Either works. White sugar creates a crisper, less complex coating. Brown sugar is traditional and tastes better.

Low Temperature is Key: 300°F is the right temperature. Higher heat burns the sugar before the pecans toast. Lower heat takes forever and doesn’t caramelize the sugar properly. 300°F toasts the pecans and caramelizes the sugar at the same rate.

Stirring Prevents Burning: Stirring every 10-15 minutes ensures even browning and prevents the sugar from burning on the pan. The pecans on the edges of the pan brown faster than those in the center, so stirring redistributes them. Don’t skip this step.

They Crisp as They Cool: The pecans will feel soft and sticky when you pull them from the oven. Don’t panic. As they cool, the sugar hardens and crystallizes, and the pecans become crisp and crunchy. Let them cool completely on the pan before breaking them apart or storing.

Scaling Up: This recipe makes about 12 oz (3 cups) candied pecans. To double: use 24 oz pecans, 2 egg whites, 4 teaspoons water, and double all other ingredients. Use two baking sheets or bake in batches. Baking time stays the same.

Spice Variations:

More Cinnamon: Increase to 1 teaspoon for stronger cinnamon flavor
Cayenne Kick: Add 1/4 teaspoon cayenne for sweet and spicy
Maple: Replace 2 tablespoons brown sugar with maple syrup (toss in with egg white)
Vanilla: Add 1/2 teaspoon vanilla extract to egg white mixture
Cardamom: Add 1/4 teaspoon ground cardamom for warm, floral notes

Storage: Store candied pecans in an airtight container at room temperature for up to 2 weeks. They stay crisp if stored properly. Don’t refrigerate—moisture from the fridge will make them sticky. If they lose crispness, spread on a baking sheet and re-crisp in a 300°F oven for 5-10 minutes.

Make Ahead: These are perfect make-ahead. They actually taste better after a day or two—the flavors meld and the texture sets. Make them 2-3 days before you need them. They also make great gifts packaged in jars or cellophane bags.

What to Use Candied Pecans For:

Cheese boards (especially with Brie or blue cheese)
Salads (green salads, spinach salads, fall salads with apples or pears)
Snacking straight from the jar
Topping for oatmeal, yogurt, or ice cream
Holiday gifts
Charcuterie boards

Why 12 oz: One egg white coats up to 12 oz (about 3 cups) pecans perfectly. More than that and you need a second egg white. Less than that and you have excess coating. 12 oz is the sweet spot for this recipe.

Pecan Halves vs Pieces: Halves are traditional and look better on cheese boards. Pieces work fine and are often cheaper—they just don’t look as elegant. Avoid chopped pecans—they’re too small and burn easily.

Salt is Important: The 1/3 teaspoon salt balances the sweetness and makes the pecans taste more complex. Sweet without salt is one-dimensional. Don’t skip it. If you use salted pecans (rare), reduce or omit the added salt.

Troubleshooting:

Pecans are sticky, not crisp: Didn’t cool completely, or humidity in storage container. Let them cool fully on the pan and store in airtight container.
Sugar burned on the pan: Oven too hot or didn’t stir frequently enough. Use 300°F and stir every 10-15 minutes.
Coating is clumpy or uneven: Egg white was overbeaten or sugar wasn’t mixed well. Whisk egg white just until frothy, not stiff. Break up brown sugar lumps before tossing.
Pecans taste bland: Not enough spices or salt. Add more cinnamon and make sure you include the salt—it’s essential.
Pecans are pale, not golden: Didn’t bake long enough or oven temp was too low. Bake until deep golden brown and fragrant—up to 40 minutes at 300°F.

Candied Pecans · Brown Sugar and Cinnamon