Cinnamon and Sugar Pecans

These are a must make especially this time of year!  With the holidays around the corner these are super quick and easy to make.  I love giving these as a little gift and now I have friends and family that look forward to getting these pecans every year!  This coating is airy, addictive and these pecans pair well with so much.  I put them on salads, charcuterie boards, I have crushed them up and coated chicken with them and more…..simply amazing and they definitely won’t last long once you make them.  So, my gift to you guys is this recipe for you to have, make and share.  Happy Holidays and Enjoy 🙂


  • 4 cups pecan halves
  • 1 large egg white
  • 1 tablespoon water
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt


  • Preheat oven to 300°F. Line 2 baking sheets with tin foil and a divide 1 Tbsp of butter between both baking sheets and put in the oven while pre heating.
  • Add the egg white and water to a large mixing bowl and whisk together until well combined, fluffy and almost 4 times larger in volume. Pour the pecans in and stir until all of the pecans are fully coated.
  • In another bowl, whisk together the sugar, cinnamon, and salt. Pour the cinnamon sugar mixture over the pecans and stir until all of the pecans are fully coated.
  • Pull baking sheets out and with a pastry brush spread the butter in a very thin layer all over the bottom of each baking sheet.
  • Spread the pecans onto the prepared baking sheets in a single layer. Bake at 300°F for 20-25 minutes at most. Do not over cook.
  • Remove from the oven and turn them around a bit so that they don’t stick to the bottom and allow them to cool completely on the baking sheets.

Candied pecans may be stored in an airtight container at room temperature for a couple weeks.

Yum Yum!!!

Photo By: Jaime Hayes