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. Seriously.
I’ve lost count of how many batches I have made…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.
Like most pralines, they’re best warm from the oven. But I’ve doubled the recipe and stored them for weeks – hiding them from Paul and the kids, which is the only way they will last that long – still fantastic.
Make 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.
Other holiday treats we love!
watch the video for candied pecans
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!
How to Make These Candied Pecans
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!
Notes
Nutrition
(originally from Lisa at The Cutting Edge of Ordinary)
Patricia Bradley says
This sounds wonderful. Just wondering how many pecans I need for one batch.
Amy @Belly Full says
Hi Patricia – 1 pound pecan halves is listed in the ingredients. Thanks!
Joann says
Have you made the key lime pecans? I would love the recipe if you have it.
Debbie says
Looking for that recipe here too!!
Bil says
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.
Sara says
The recipe has cinnamon mixed with the powdered sugar. Just thought you might not have seen it.
Tania says
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!
Michelle says
I think my oven may be a little hot. Just made these, and while still very tasty, they seem slightly over cooked (pecans were very dark). I plan to make again tomorrow and turn down to 300 degrees and keep a close eye on them. I felt like they were probably done after 30 minutes and I should have taken them out then. Oh well, guess I’ll have to keep that batch for our house (darn, I know the kids will be disappointed…lol). I’ll let you know how the next batch goes.
Jacki says
Superb!
Norma Rodgers says
I just highlight the recipe and copy it and then paste it to a word document and save it to my documents, but that’s on my computer, don’t have an I Phone so don’t know how they work.
Sharlene Waugh says
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.
Amy @Belly Full says
Wonderful, thanks Sharlene!
Odette says
These look so delicious. Can you use regular salted butter? I keep forgetting to pick up unsalted butter. Cant wait to make these.
Amy @Belly Full says
Hi Odette – I don’t recommend using salted butter, because it will make the pecans salty. Obviously. But it won’t ruin the recipe, per se. Try it. And then make them again with unsalted and see which one you prefer!
Ginny says
Would you be willing to email the recipe? Thanks .
Amy @Belly Full says
Hi Ginny – the printable recipe is right here in the post. Enjoy!
Susan C. says
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?
Amy @Belly Full says
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!
Tim says
Can these be made without the butter…just on a Silpat?
Amy @Belly Full says
Hi Tim – I’ve never tried that, so I can’t vouch for the results, sorry!
Madaliene Booth says
Can the Candied Pecan recipe also be used with almonds? Also, can you eliminate the powdered sugar, since there’s already 1 cup of sugar in the recipe. Will they still taste good?
Thanks
Amy @Belly Full says
Hi Madaliene – yes, almonds (or walnuts) can be substituted for the pecans. They will not be as wonderful without the powdered sugar, so I do not recommend eliminating it.
Alice Keene says
Can’t wait to make these. They look delicious.
Margaret says
I want recipes sent right to my email box please. GREAT site !
Amy @Very Culinary says
Haha! Thanks, Margaret!
Pat Heitzmann says
I would like this candied Pecans recipe sent to me for me collection. Thank you.
Barbara says
They sound delicious.
Deb Kerns says
They look delish. Great gift idea!
Amy @Very Culinary says
Yep! I usually triple the recipe and give as gifts each year. This year I sextupled the recipe. I still don’t think it’s enough. They’re so good, I hate parting with them. Lol.
Barb says
Can’t wait to try these
Rick says
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.
Sohroosh says
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).
Amy says
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
Jay says
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.
Dad says
What you mean “We?”, Sharon.
Mom says
It’s almost impossible to stop eating these! One has to tear oneself away from the dish to stop. Amy, you are making it impossible to lose a few pounds! We’ve all lost our self control………..
Dad says
Even after the first three pounds, they still beckon and appeal to the gluttony that I have perfected.
Dale says
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.
Amy says
Love it! Thanks for the story, Dale.
Sandi Benoit says
Oh….Pecans….one of my weaknesses….!!! Printed & Thanks Amy!!
pam says
I have to take a snack to a party, and I think this will be perfect.
Joanne says
These sound like something I’d have to get my roommates to hide from ME. Lest I devour the entire batch in mere minutes.
sippitysup says
Hmmm… maybe this is the answer I was looking for. The LA bloggers are having a cookie exchange. After all the ways I have made fun of cookies on my blog it just seem inauthentic to bring , you know cookies! Maybe if I bring nuts they will continue to think I am, you know nuts. GREG
Jenna says
I’m willing to face the gloopy mess if they turn into the little beauties you have photographed so well!
Lisa@The Cutting Edge of Ordinary says
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.