These homemade Candied Pecans are more addicting than potato chips, and make an easy and fantastic treat for parties or gifts for the holidays!
These candied pecans have practically become a permanent fixture in my house, especially at holiday time.
I’ve lost count of how many batches I have made over the years…and how many people have become indebted to me by leaving them on the counter top, greeting friends and family as they walk through the door.
Candied Pecans
Have you ever had candied pecans? They’re always a popular item at street fairs, ice cream parlors, and shopping malls. The smell is as intoxicating as cinnamon rolls.
Like most pralines, they’re best warm from the oven, but still incredibly wonderful at room temperature and even several days later.
Candied Pecans Recipe
Most recipes for candied nuts are coated in a a cinnamon-sugar mixture. This one takes it a step further with powdered sugar. They are amazing. You will need the following ingredients:
- Pecan halves
- Egg whites
- Vanilla
- Granulated sugar
- Unsalted butter
- Powdered sugar
- Cinnamon
How to Make Candied Pecans
There’s only a few steps to making these candied nuts. Here’s a brief summary (scroll down for the detailed printable.)
- Beat the egg whites to soft peaks and add in the vanilla and granulated sugar.
- Toss in the pecans and coat thoroughly.
- Pour melted butter on a greased baking sheet, then spread the pecans on top in an even layer.
- Cook for 40 minutes, tossing them every 10 minutes.
- Remove from the oven and then coat them in powdered sugar and cinnamon.
Try a different nut!
How to Store
How long do candied pecans last? These can be stored in an airtight container at room temperature for one week or in the fridge for 3 weeks.
Can you freeze candied pecans? You can, but I would recommend you let them cool and not coat them in the powdered sugar, which gets wet and gooey once thawed. Instead, roast and cool completely, freeze, then reheat slightly and coat with the powdered sugar mixture before serving. They can be frozen up to 2 months.
Watch Them Being Made
Other Holiday Candy We Love!
Make up a batch for yourself! Or even better, for the loved ones in your life. A cup of these in a cellophane bag, with a cute ribbon as holiday gifts, and everyone will be indebted to you.
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Candied Pecans
Ingredients
- 3 egg whites
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 1 pound pecan halves
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 325 degrees F.
- In a medium bowl, beat egg whites until soft peaks form; add vanilla and gradually add sugar. Toss in the pecans and mix gently with a wooden spoon or spatula until they are coated thoroughly.
- Melt butter and pour on a baking sheet coated with cooking spray.
- Spread the pecans out evenly over the baking sheet and cook for 40 minutes, turning them every 10 minutes with a spatula – do not skip this step! (They will look like a gloppy mess at first, but don’t worry! Keep turning as instructed and all will be good.)
- Remove from oven and cool for about 2 minutes
- Place powdered sugar and cinnamon in a large resealable plastic bag; add in the pecans, seal and shake until coated.
- Best served warm, but absolutely delicious even after a few weeks!
Video
Nutrition
Other Notes
(originally from Lisa at The Cutting Edge of Ordinary)
This recipe! ?omg so good!I can’t stop eating them!
This sounds wonderful. Just wondering how many pecans I need for one batch.
Hi Patricia – 1 pound pecan halves is listed in the ingredients. Thanks!
Have you made the key lime pecans? I would love the recipe if you have it.
Looking for that recipe here too!!
Can’t help but think that a dash of cinnamon would add a boost to the flavor. I use a recipe similar to this with a teaspoon of cinnamon but they don’t look nearly as good as these do.
The recipe has cinnamon mixed with the powdered sugar. Just thought you might not have seen it.
I made a double batch and handed them out as teacher/administrator gifts yesterday (they were hard to part with, let me tell you! Lol.) EVERYONE today asked for the recipe!
BEST PECANS I’VE EVER TRIED!
Superb!
I printed it and pinned it to Pinterest. Since it is after 1 am I will wait til the sun comes up and hubby is up and moving around before I make them, lol….Thank you Amy for the recipe…they look like the ones my Grandmother use to make…and if they taste as good as those I will be extremely happy.
Wonderful, thanks Sharlene!
Fantastic recipe!!
I was wondering if you can use light brown sugar instead of the granulated white sugar? Seems like this would give a more caramelized flavor. What do you think?
I’ve never altered this recipe, because it’s perfect as is, so I really don’t know. But since there’s no flour or salt involved (like with cookies), it could be fine. Try it!
They are absolutely delicious.
Loved these so much – brought back memories of me with my grandma. Loved the powdered sugar addition.
Fantastic recipe – perfect for holiday gift giving. Everyone loved them and asked for the recipe.
These are so delish. I gave them as gifts and everyone begged for the recipe!
Can’t wait to try these
Oh! Now i’ve got to try these! Love pecans and getting ready to start picking mine up from under the tree! Get to use my new pecan cracker which gives me three things to look forward too! Can’t beat that, thanks for the recipe, Rick.
These look amazing! I want to try this with hazelnuts (although, I’m guessing they won’t pick up the sugar coating as well without all those ridges).
Hi Sohroosh! Hazelnuts do sounds delish, but I think you’re right. I’m thinking of making these with walnuts, which I think would render a similar result as the pecans. I guess we won’t know until we try :D
I can attest that these little gems are totally addicting. Worse than crack…not that I know anything about that… but, well…you get the point.
It’s almost impossible to stop eating these! One has to tear oneself away from the dish to stop.
Words like Addictive, Irresistable, More Please!!, fall short of describing how truly Wonderful these are. My Mom made these every year during the Holidays since the Forties. A few times she said “not this year,Pecans are too high”. You’d have thought the world was ending to hear all of us whining. So being Mom, she’d find a way to sneak ’em into our Xmas stockings & have a reserve for THE BIG DINNER at Xmas. A few years ago, she became too frail to carry on so I was designated her replacement. Now, every year one of the first mentions of Chrismas doings is, ” you WILL be making the Nuts soon. Right?” And, being my Moms good son & apprentice, and to honor her memory, I begin making the first ten or so pounds this time of year followed by about ten more a week or so before Christmas. They never fail to bring big smiles to all who know them.
Love it! Thanks for the story, Dale.
Oh….Pecans….one of my weaknesses….!!! Printed & Thanks Amy!!
These sound like something I’d have to get my roommates to hide from ME. Lest I devour the entire batch in mere minutes.
I had to take a snack to a party, and these were PERFECT.
I’m willing to face the gloopy mess if they turn into the little beauties you have photographed so well!
These are just totally addicting huh? Forget potato chips, or M&M’s or peanuts. You can’t walk by these without grabbing some and then coming back 1 minute later for more. Thank my mother-in-law. She is the one who send me the recipe and got me and the rest of Rhode Island addicted.
I’m glad you like them so much and I’m glad I got to share them with you and all your readers. They do make a great Christmas present.