Oh my gosh, let me tell you about my absolute favorite last-minute party trick – cinnamon sugar candied pecans! I first threw these together in a panic when unexpected guests showed up one holiday season, and now they’re my most requested snack. There’s something magical about how just a handful of simple ingredients transforms ordinary pecans into these addictive, crunchy bites. The smell alone – that warm cinnamon sugar goodness wafting through your kitchen – will have everyone hovering around the oven. Trust me, these disappear faster than you can say “more please!” and they’re so easy, you’ll wonder why you ever bought store-bought.
Why You’ll Love These Cinnamon Sugar Candied Pecans
Listen, I know you’re going to adore these little gems as much as I do, and here’s why:
- Ridiculously easy: Just toss, bake, and done! No fancy skills needed – even my cousin who burns toast can make these.
- Perfect for gifting: I stash pretty jars of these cinnamon sugar pecans in my pantry for last-minute hostess gifts (and they always steal the show).
- Sweetness you control: Love extra spice? Add more cinnamon. Prefer less sugar? Cut back a touch – it’s all up to you!
- That addictive crunch: The way that sugar coating crisps up in the oven? Pure magic. You’ll be sneaking handfuls straight from the baking sheet.
Seriously, once you try these, you’ll never go back to plain old nuts again!
Ingredients for Cinnamon Sugar Candied Pecans
Here’s the beautiful part – you probably have most of these ingredients in your kitchen right now! I love recipes like this where you don’t need to make a special grocery run. Just gather:
- 2 cups whole pecans – I like using halves because they coat better, but pieces work in a pinch
- 1/4 cup granulated sugar – plain white sugar does the trick, though sometimes I sneak in a tablespoon of brown sugar for extra depth
- 1 tablespoon ground cinnamon – use the good stuff! Fresh cinnamon makes a world of difference
- 1 large egg white – this is our magic glue that makes everything stick
- 1 teaspoon vanilla extract – my secret weapon for that “what is that amazing flavor?” effect
- 1/4 teaspoon salt – don’t skip this! It balances all that sweetness perfectly
See? Nothing fancy, just simple ingredients coming together to make something extraordinary. Now let’s get mixing!
How to Make Cinnamon Sugar Candied Pecans
Okay friends, time for the fun part! Making these cinnamon sugar pecans is so simple you’ll laugh, but I’ll walk you through each step because I’ve learned a few tricks along the way. The key is taking your time with the coating and keeping an eye on them in the oven – but don’t worry, I’ll tell you exactly what to watch for!
Step 1: Prep the Oven and Baking Sheet
First things first – preheat that oven to 300°F (150°C). This lower temperature is perfect for slowly crisping up our pecans without burning that delicious sugar coating. While that’s heating up, line a baking sheet with parchment paper. Trust me, you’ll thank me later when cleanup takes two seconds! I learned the hard way that skipping the parchment means scraping sticky pecans off the pan – not fun.
Step 2: Coat the Pecans
Now for the sticky magic! In a medium bowl, whisk together your egg white and vanilla extract until it gets nice and frothy – about 30 seconds of vigorous whisking should do it. This frothiness helps the coating stick better. Then dump in those beautiful pecans and stir, stir, stir until every single one is glistening with egg white mixture. I like to use a rubber spatula here to really get in there and coat them evenly. Don’t be shy – you want every nook and cranny covered!
Step 3: Mix the Cinnamon Sugar
In a separate bowl (I use a shallow one for easy dipping), mix together the sugar, cinnamon, and salt. Now here’s my little trick – I like to whisk this mixture really well to break up any cinnamon clumps. Nothing worse than biting into a cinnamon pocket! Once it’s thoroughly combined, add your egg-washed pecans and gently toss until they’re completely coated in that sweet, spicy mixture. I use my clean hands for this part to really massage the coating onto each pecan – just wash up afterward!
Step 4: Bake to Perfection
Spread your coated pecans in a single layer on your prepared baking sheet – no overlapping or they’ll stick together. Pop them in the oven and set your timer for 15 minutes. When it dings, take them out and give them a good stir (this prevents burning and ensures even cooking). Back in they go for another 15 minutes until they’re golden and your kitchen smells like heaven. Resist the urge to eat them hot – they need to cool completely to get that perfect crunch! I know, the waiting is torture, but it’s worth it.
Tips for the Best Cinnamon Sugar Candied Pecans
After making batches upon batches of these pecans (some more successful than others, I’ll admit!), I’ve picked up some foolproof tricks:
- Cool completely: I know it’s tempting, but let them sit until room temperature – that’s when the sugar hardens into that perfect crunchy shell.
- Spice to your heart’s content: My aunt adds a pinch of cloves, while I sometimes throw in extra cinnamon when I’m feeling adventurous. Taste the sugar mixture before coating and adjust!
- Storage is key: Keep them in an airtight container at room temperature (not the fridge!). I put a small silica packet in mine to prevent any moisture.
- Break up clumps: If they stick together after cooling, just give the container a good shake – they’ll separate easily.
Follow these tips and you’ll have perfect pecans every single time!
Variations for Cinnamon Sugar Candied Pecans
One of my favorite things about these cinnamon sugar pecans is how easily you can jazz them up! Once you’ve mastered the basic recipe (which is perfect as-is, don’t get me wrong), try playing with these fun twists that always impress:
- Spicy kick: Add 1/4 teaspoon cayenne or chipotle powder to the sugar mixture for a sweet-heat combo that’ll surprise your taste buds. My brother-in-law goes wild for this version!
- Citrus zing: Stir in 1 tablespoon finely grated orange or lemon zest with the sugar. The bright flavor cuts through the sweetness beautifully – holiday favorite at our house.
- Maple magic: Swap half the white sugar for maple sugar or drizzle with real maple syrup after baking (let it set completely). Autumn in a bite!
- Cocoa twist: Mix 2 teaspoons unsweetened cocoa powder into your cinnamon sugar blend for a Mexican hot chocolate vibe.
- Nutty alternatives: While pecans are classic, I’ve had great success with walnuts or almonds too – just watch baking times as they may vary slightly.
The best part? You can make small batches of different flavors to suit everyone’s tastes. Last girls’ night I did three variations and they disappeared before the wine was poured!
How to Store Cinnamon Sugar Candied Pecans
Now that you’ve made these irresistible cinnamon sugar pecans (and hopefully resisted eating them all in one sitting!), let’s talk storage. Proper storage is the secret to keeping that perfect crunch for weeks! Here’s what I’ve learned through trial and error:
First, cool them completely – I mean really completely. Any residual warmth can create condensation in your storage container, and moisture is the enemy of crispiness. I usually let mine sit out overnight before packing them away.
For containers, I swear by glass jars with tight-sealing lids. My grandma’s old mason jars work perfectly, but any airtight container will do. Pro tip: if you’re gifting them, those cute little mason jars with ribbon make adorable presents! If you’re looking for other great ways to store homemade treats, check out this guide on easy 2 ingredient fudge recipe storage tips.
These beauties will stay fresh at room temperature for about 2 weeks – if they last that long! Just keep them in a cool, dry spot away from sunlight. I made the mistake once of storing them near my stove, and the humidity from cooking made them go soft. Lesson learned!
A little trick I use? Toss in one of those silica gel packets you get in shoe boxes or new purses. They absorb any stray moisture that might sneak in. No packets? A small piece of bread works too – just replace it when it gets hard.
Whatever you do, don’t refrigerate them unless you want soggy pecans. The fridge’s humidity wrecks that beautiful sugar coating we worked so hard to create. Trust me, I learned that the hard way after a batch turned into a sticky mess!
Nutritional Information for Cinnamon Sugar Candied Pecans
Okay, let’s be real – these cinnamon sugar pecans are a treat, not health food! But since we all like to know what we’re enjoying (or occasionally need to track), here’s the scoop on nutrition. Keep in mind these numbers can swing depending on your exact ingredients and how generously you coat those pecans – I won’t judge if yours end up extra sugary!
Generally speaking, each serving gives you a mix of healthy fats from the pecans (they’re packed with omega-3s, by the way!) balanced with that sweet cinnamon kick we love. The egg white adds a touch of protein, while the sugar and cinnamon bring the flavor fireworks. For more information on the health benefits of nuts, you can check out resources on nutritional benefits.
Important note: Nutritional values are always estimates – different brands of pecans or cinnamon can vary, and let’s be honest, who measures sugar perfectly every time? I certainly don’t! If you need precise numbers for dietary reasons, I’d recommend plugging your specific ingredients into a nutrition calculator.
What matters most is that these are meant to be savored – a little handful goes a long way in satisfying sweet cravings. Though I can’t promise you’ll stop at just one serving when that cinnamon aroma hits your nose!
Frequently Asked Questions
Over the years, I’ve gotten all sorts of questions about these cinnamon sugar candied pecans – and I love helping people troubleshoot! Here are the most common ones that come up (along with my tried-and-true answers):
Can I use other nuts besides pecans?
Absolutely! While pecans are my personal favorite, I’ve had great success with walnuts, almonds, and even cashews. Just keep an eye on baking times – some nuts toast faster than others. Pro tip: Avoid pre-salted nuts unless you adjust the added salt in the recipe.
Help! My pecans are clumping together – how do I fix this?
Don’t panic! This happens to me sometimes too. First, make sure you’re spreading them in a single layer without touching. If they still clump after baking, let them cool completely, then gently break them apart with your hands or give the container a good shake. Future batches: try tossing them halfway through cooling.
Why didn’t my sugar coating stick properly?
The egg white is your glue – make sure it’s frothy enough before adding pecans. If yours didn’t stick well, you might need to whisk the egg white longer next time (until it’s foamy like soap bubbles) or use a fresher egg. Also, don’t skimp on mixing time when adding the sugar coating! If you are looking for other easy snack recipes, check out this guide on easy cream cheese frosting recipe for inspiration.
Can I make these without egg whites?
I get this question a lot from vegan friends! You can try using aquafaba (that liquid from canned chickpeas) as a substitute – about 2 tablespoons per egg white. The texture might be slightly different, but it should still work. Just know I haven’t tested every alternative, so results may vary!
How do I know when they’re done baking?
Your nose will tell you first – that heavenly cinnamon smell gets stronger when they’re ready! Visually, look for the sugar coating to look dry and slightly crackled. They’ll harden more as they cool, so don’t overbake waiting for “crunch” – that comes during cooling.
Try this recipe and share your results in the comments! I’d love to hear how your cinnamon sugar candied pecans turned out and any creative twists you added. Happy snacking!
Print2-Ingredient Cinnamon Sugar Candied Pecans: Irresistible Crunch!
A simple, sweet, and crunchy snack made with pecans coated in cinnamon and sugar.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 cups 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups pecans
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 egg white
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, whisk egg white and vanilla until frothy.
- Add pecans and stir until evenly coated.
- In a separate bowl, mix sugar, cinnamon, and salt.
- Toss pecans in the sugar mixture until fully coated.
- Spread pecans in a single layer on the baking sheet.
- Bake for 30 minutes, stirring halfway.
- Let cool completely before serving.
Notes
- Store in an airtight container for up to two weeks.
- Adjust cinnamon and sugar to taste.
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 8g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 1.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
