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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
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.