Cinnamon Sugar Candied Pecans

At the first 15-minute turn, the pecans still look glossy, and the sugar coating can seem more like a glaze than a crisp shell. That’s normal at this point; the…

By Riley • November 1, 2026 • Reading time: 8 min

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At the first 15-minute turn, the pecans still look glossy, and the sugar coating can seem more like a glaze than a crisp shell. That’s normal at this point; the slow bake needs time to dry the coating. These cinnamon sugar candied pecans get stirred at regular intervals so the edges don’t spend the whole hour against the hot pan. When the coating looks dry and the pecans smell toasted, the oven work is done.

I whisk the egg white and water until foamy before adding the pecans, which helps the sugar mixture cling in a thin layer instead of gathering in sticky patches. The oven stays at 250°F for the full hour, giving that coating time to dry while the pecans toast gently. Once cooled, each half has a crisp cinnamon-sugar shell and a clean pecan crunch.

Why These Pecans Need a Low Oven and a Turn Every 15 Minutes

A sugary coating can go from pale to too dark quickly when it sits against a hot spot. Baking at 250°F gives the egg-white coating time to dry while the pecans toast gradually. It’s a slower approach than trying to caramelize sugar on the stovetop, but it gives you a dry coating without asking you to watch a pan of hot syrup.

The regular turns matter just as much as the low temperature. Moving the pecans around exposes different sides to the pan and helps keep the coating from drying unevenly. A single layer gives each half room to bake; a crowded pan traps moisture between the nuts, making the coating slower to dry. That’s why the rimmed 18×13-inch baking sheet is useful here: it holds the pecans in a roomy layer while keeping them from sliding off when you stir.

What the Pecans, Egg White, and Sugar Each Bring to the Coating

• Pecan halves — Keeping the nuts whole gives them a similar size and shape, so they coat and toast at a steady pace. Choose halves that smell fresh and nutty; stale pecans won’t taste fresher after an hour in the oven. Pieces aren’t a direct swap because their smaller size can toast too quickly.
• Egg white and water — The egg white gives the sugar something to cling to, while whisking it with water loosens it enough to coat the pecans evenly. A fresh egg white works well; there isn’t a straightforward egg-free replacement here that keeps the same coating and method.
• Granulated sugar and ground cinnamon — Granulated sugar dries into the crisp outer coating, and cinnamon gives it its warm, familiar flavor. A fresh jar of ground cinnamon is plenty; there’s no need for a specialty spice. Kosher salt rounds out the sweetness, so I keep it in the dry mixture unless I’m making the lower-sodium variation below.

How to Coat and Bake the Pecans Without Sticky Patches

Prepare the low oven and lined pan

Heat the oven to 250°F and line an 18×13-inch rimmed baking sheet with parchment paper. The rim gives you room to stir without nudging pecans onto the counter. Spread the nuts in a single layer later; stacking them now would keep parts of the coating from drying evenly.

Mix the cinnamon sugar separately

Stir the granulated sugar, ground cinnamon, and kosher salt together in a small bowl. Breaking up any cinnamon clumps at this stage makes it easier to distribute the spice through the coating. Keep the bowl nearby so you can add the mixture as soon as the pecans are coated with egg white.

Foam the egg white before adding the pecans

In a large bowl, whisk the egg white and water until foamy. It doesn’t need to become stiff like meringue; look for bubbles across the surface. Add the pecans and toss until they’re evenly coated, with no dry patches left on the nuts.

Toss, spread, and bake with regular turns

Add the cinnamon-sugar mixture and toss again until the pecans are coated from edge to edge. Spread them in a single layer on the prepared sheet, then bake for 1 hour, stirring every 15 minutes. The coating should look dry by the end, and the pecans should smell toasted; if you see glossy patches, keep using the scheduled turns so the nuts dry evenly.

Cool the coating before handling

Take the pan out and leave the pecans on the baking sheet until they’re completely cool. The coating firms as it cools, so don’t judge the final texture while the nuts are still warm. Once cool, they’re ready to serve or store.

Three Ways to Adjust the Flavor or Texture

Questions That Come Up With Cinnamon Sugar Candied Pecans

Cinnamon Sugar Candied Pecans

Cinnamon sugar candied pecans bake low and slow until their sweet coating looks dry and the pecans smell toasted. Stirring every 15 minutes helps coat the pecans evenly for a crisp, cinnamon-sugar finish.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Snack

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup granulated sugar
• 2 tsp ground cinnamon
• 0.5 tsp kosher salt
• 1 egg white large
• 1 tbsp water
• 1 lb pecans halves

Equipment

• 1 18x13-inch rimmed baking sheet

Method

 

1. Heat the oven to 250°F.
2. Line an 18x13-inch rimmed baking sheet with parchment paper.
3. In a small bowl, stir together the sugar, cinnamon, and salt.
4. In a large bowl, whisk the egg white and water until foamy.
5. Add the pecans and toss to coat evenly.
6. Add the sugar mixture and toss until the pecans are evenly coated.
7. Spread the pecans in a single layer on the prepared baking sheet.
8. Bake for 1 hour, stirring every 15 minutes, until the coating looks dry and the pecans smell toasted.
9. Let the pecans cool completely on the baking sheet before serving or storing.

Notes

For even coating, toss the pecans thoroughly with the foamy egg white mixture before adding the sugar mixture. Store airtight in the refrigerator for up to 3 weeks; freezer: yes, for up to 3 months. For a vegan variation, use aquafaba in place of the egg white.