Cinnamon Sugar Roasted Pecans Recipe
This Cinnamon Sugar Roasted Pecans Recipe makes the kind of crunchy, sweet, cinnamon-kissed pecans that fill your whole kitchen with a cozy holiday smell—and they’re so easy you’ll wonder why you ever bought those expensive little bags at the store.
These cinnamon sugar roasted pecans are classic candied nuts: crisp, caramelized, and just a little bit salty so they don’t taste flat. I make them every year from Thanksgiving through New Year’s, and honestly, more often than that because they’re perfect for snacking, topping salads, and packing into little jars for gifts. They’re oven roasted pecans, not fried, and they rely on simple pantry ingredients—no fancy tricks, no candy thermometer, just a baking sheet and a spoon.
They’re also a great “bridge” recipe if you’re cooking for different tastes. My husband likes them as a game-day party snack pecan mix, my daughter sprinkles them on yogurt with fruit, and I love them on top of a spinach salad with apples and goat cheese. You can keep them classic for a holiday nut snack, or tweak the spices for a fun spiced pecan recipe that works all year long.
Why You’ll Love This Recipe
- Simple pantry ingredients: Pecans, sugar, cinnamon, egg white, and a few basics—nothing odd or hard to find.
- Hands-off baking: Once they’re in the oven, you mostly let the heat do the work, just a few quick stirs.
- Crunchy, caramelized texture: The cinnamon sugar coating bakes into a crisp shell around each nut—no soggy spots.
- Perfect for gifting: Pack these glazed pecans snacks into jars or bags for teachers, neighbors, or holiday parties.
- Versatile use: Snack on them, use them as a dessert nut topping for ice cream, or sprinkle on salads as salad topping pecans.
- Scales up easily: Double or even triple the batch for big gatherings or Christmas nut recipe tins.
- Smells like the holidays: Your whole house will smell like a mall cinnamon sugar nuts stand—without the price tag.
- Make-ahead friendly: They keep well, so you can prep them days before a party.
Ingredients
Here’s everything you need for this Cinnamon Sugar Roasted Pecans Recipe:
- 4 cups (about 1 lb / 450 g) pecan halves
Use fresh, raw pecan halves—stale nuts will taste flat no matter what you do to them. - 1 large egg white
This helps the sugar and cinnamon cling to the nuts and gives that crunchy shell. - 1 tablespoon water
Loosens the egg white so it coats more evenly. - 1 teaspoon pure vanilla extract
Adds warmth and makes the whole house smell even better. - 1 cup granulated sugar
For sweetness and crisp texture; you can swap half for coconut sugar if you like. - ½ cup light brown sugar, packed
A little molasses flavor gives these a caramelized pecans recipe feel. - 2–2½ teaspoons ground cinnamon
Use a fresh jar; old cinnamon loses its punch. - ½ teaspoon fine sea salt
Essential to balance the sweetness—don’t skip this. - ⅛ teaspoon ground nutmeg or allspice (optional)
For a gentle “holiday spice” note. - Pinch of cayenne pepper (optional)
For a sweet-heat version of spiced pecans—just enough to tingle, not burn.
Substitution notes:
- You can use walnuts, almonds, or a mixed nut blend in place of pecans for other easy candied nuts.
- If you’re cutting back on sugar, use ¾ cup granulated + ¼ cup brown sugar, but keep in mind they’ll be less “candied” and more lightly glazed.
- If you need this recipe dairy-free, you’re in luck—there’s no butter. It’s naturally dairy-free as written.
Directions
-
Prep your pan and oven
Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This helps with even baking and makes cleanup a breeze. -
Whisk the egg white mixture
In a large mixing bowl, whisk the egg white and water together until very frothy and slightly thick—about 30–60 seconds by hand. You don’t need stiff peaks; just some foam so it clings to the pecans. -
Coat the pecans
Add the pecan halves to the bowl and toss until every nut looks glossy and coated. Take a moment here to make sure there are no dry patches; that coating is what holds all that cinnamon sugar magic. -
Mix the cinnamon sugar
In a separate bowl, stir together the granulated sugar, brown sugar, cinnamon, salt, and optional nutmeg/allspice and cayenne. Break up any brown sugar clumps with your fingers or a fork so the mix is even. -
Combine nuts and sugar mixture
Sprinkle the cinnamon sugar mix over the wet pecans, about a third at a time, tossing well after each addition. Keep going until every pecan is covered and you don’t see loose, dry sugar at the bottom (a light dusting is fine). -
Spread on the baking sheet
Pour the coated pecans onto the prepared baking sheet. Use a spatula to spread them into an even layer. Try to keep them in a single layer so they roast instead of steam; a little touching is okay. -
Bake low and slow
Bake at 300°F for 35–45 minutes, stirring every 10–15 minutes. When you stir, bring the nuts from the edges into the center and break up any clumps. You’ll know they’re close when the coating looks dry and crisp, and you can smell a strong toasted nut and cinnamon aroma. -
Cool and crisp up
Remove the pan from the oven and give everything one last gentle stir. Spread the pecans out again and let them cool completely on the pan. They’ll crisp up more as they cool, so don’t stress if they still feel a bit soft right out of the oven. -
Break apart and enjoy
Once cool, break up any large clusters with your fingers. Taste one (chef’s treat!) and add a tiny sprinkle of salt if you like more salty-sweet contrast.
Servings & Timing
- Yield: About 4 cups of cinnamon sugar roasted pecans
- Serving Size: Roughly ¼ cup (makes about 16 snack servings)
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Cool Time: 20–30 minutes
- Total Time: About 1 hour 15 minutes
If you’re multitasking, this is a great “weekend baking” recipe—you can fold laundry, set the table, or wrap gifts while the nuts bake, just setting a timer to stir now and then.
Variations
You know what? Once you’ve tried this base candied pecans recipe, it’s almost impossible not to play around with it a bit.
- Maple Cinnamon Pecans: Swap ¼ cup of the granulated sugar for pure maple syrup (reduce the water to ½ tablespoon and watch a little closer so they don’t overbrown).
- Pumpkin Spice Holiday Nuts: Replace the cinnamon with pumpkin pie spice and add a tiny extra pinch of salt for the perfect Christmas nut recipe snack board.
- Spicy Sweet Pecans: Use a generous pinch of cayenne plus ½ teaspoon smoked paprika for a sweet, smoky, party snack pecans twist.
- Vanilla Bean Glazed Pecans: Add seeds from ½ vanilla bean or use extra vanilla extract for a stronger dessert nut topping flavor.
- Mixed Sweet Roasted Nuts: Use a mix of pecans, almonds, and cashews for a more complex sweet roasted nuts blend (just keep the total amount to about 4 cups).
- Low-Sugar “Lightly Candied” Nuts: Use ½ cup sugar + ¼ cup brown sugar and bake toward the shorter end of the time for a more subtle glaze.
Storage & Reheating
One of my favorite things about these baked cinnamon pecans is how well they store. They’re the gift that keeps on giving.
- Room Temperature:
Store cooled pecans in an airtight container at room temp for up to 2 weeks. A glass jar or a tight-lidded tin works well. - Refrigerator:
For slightly longer storage, keep them in the fridge for 3–4 weeks. Let them sit out for 5–10 minutes before serving so the coating doesn’t feel tacky from the chill. - Freezer:
Freeze in a zip-top bag or airtight container for up to 2–3 months. Spread them on a baking sheet for a few minutes so they don’t clump before transferring to the container if you’re doing a big batch. - Re-crisping:
If the nuts ever lose a bit of crunch (humid summer days, anyone?), spread them on a baking sheet and warm at 275°F (135°C) for 5–8 minutes, then cool completely. That helps the sugar coating firm up again. - Make-Ahead Tip:
For holiday parties, I make these up to one week ahead, store them in a jar, and hide them at the back of the pantry—otherwise they mysteriously vanish.
Notes
- Egg white makes the magic: I tested this with and without egg white; the egg white version wins every time for crunch and even coating. Without it, the sugar tends to clump and slide off.
- Low and slow heat: Don’t rush the roasting by using a higher temp. Pecans burn easily, and burnt nuts taste bitter and will overpower that cinnamon sugar goodness.
- Stirring really matters: Stirring every 10–15 minutes keeps hot spots from forming and helps the nuts roast evenly. You’ll see the coating go from shiny to dry as they finish.
- Watch your nose: Your sense of smell is a great tool here—when they smell deeply nutty and fragrant but not burnt, they’re probably done or very close.
- Gift idea: I like to pack these into 8-ounce mason jars, add a little ribbon and a handwritten tag, and tuck them into gift bags. They feel special but don’t take a whole day to make.
- Salad trick: Chop them roughly and toss on top of a simple green salad with sliced pears or apples, blue cheese or goat cheese, and a quick vinaigrette. Instant “restaurant” salad at home.
FAQs
Can I make this Cinnamon Sugar Roasted Pecans Recipe without egg white?
Yes, but the texture will be different. You can toss the pecans with 1–2 tablespoons of melted coconut oil instead, though the coating will be slightly less crisp and more like a soft glaze.
Are these cinnamon sugar roasted pecans gluten-free?
Yes—everything in this recipe is naturally gluten-free as long as your vanilla extract and spices are from gluten-free–safe brands.
Can I cut the sugar for a less sweet version?
You can reduce the total sugar by about ¼ to ⅓ cup without hurting the recipe, but they’ll be less like classic candied pecans and more like lightly sweet roasted nuts.
How do I know when the pecans are done baking?
The coating should look dry, not shiny, and the nuts should smell toasted and fragrant. They’ll crisp more as they cool, so don’t wait until they’re hard in the oven.
My nuts stuck together in big clumps—what happened?
Usually that means they were a little crowded or not stirred enough. Just break them apart gently with your hands once they’re cool; they’re still delicious.
Can I use this recipe for other nuts like almonds or walnuts?
Absolutely—this is a great base for easy candied nuts. Just keep the total nuts at 4 cups and follow the same method; almonds may need a few extra minutes.
Are these good for topping desserts?
Yes! They’re wonderful as a dessert nut topping for ice cream, cheesecake, trifle, or even a simple bowl of vanilla yogurt.
Can I make a smaller batch?
Yes, you can halve the recipe—use 2 cups pecans and half of everything else. Watch the baking time; it may finish slightly faster.
Conclusion
These cinnamon sugar roasted pecans bring together everything I love about holiday cooking: they’re simple, they make the whole house smell amazing, and they turn a handful of basic ingredients into something that feels like a treat. Whether you use them as a party snack, a salad topping, or a sweet little gift, this Cinnamon Sugar Roasted Pecans Recipe earns its place in the yearly rotation.
If you make a batch, I’d love to hear how you served them—snacked straight from the jar, tucked into gift bags, or sprinkled on your favorite dessert. And if you enjoy sweet roasted nuts, you might like trying a savory version next time, like rosemary sea salt almonds or smoked paprika cashews.
Cinnamon Sugar Roasted Pecans
Ingredients
- 4 cups pecan halves about 1 lb / 450 g; raw and fresh
- 1 large egg white
- 1 tablespoon water
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 teaspoons ground cinnamon up to 2 1/2 teaspoons for extra cinnamon flavor
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground nutmeg or allspice optional
- cayenne pepper pinch, optional, for a sweet-heat version
- parchment paper or silicone baking mat for lining the baking sheet
Instructions
- Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat for even baking and easy cleanup.
- In a large mixing bowl, whisk the egg white and water together until very frothy and slightly thick, about 30–60 seconds by hand. Whisk in the vanilla extract.
- Add the pecan halves to the bowl with the egg white mixture and toss until every nut looks glossy and evenly coated, with no dry patches.
- In a separate bowl, stir together the granulated sugar, light brown sugar, ground cinnamon, fine sea salt, and optional nutmeg or allspice and cayenne. Break up any brown sugar clumps so the mixture is even.
- Sprinkle the cinnamon sugar mixture over the wet pecans in 2–3 additions, tossing well after each addition until every pecan is thoroughly coated and only a light dusting of loose sugar remains in the bowl.
- Pour the coated pecans onto the prepared baking sheet and spread them into an even, single layer. Some touching is fine, but avoid a thick pile so they roast instead of steam.
- Bake at 300°F (150°C) for 35–45 minutes, stirring every 10–15 minutes. Each time you stir, bring the nuts from the edges toward the center and break up any clumps. The coating should look dry and crisp, and the nuts should smell toasty and strongly of cinnamon when they’re done.
- Remove the pan from the oven and give the pecans one last gentle stir. Spread them out again in an even layer and let them cool completely on the pan; they will crisp up further as they cool.
- Once completely cool, break apart any large clusters with your fingers. Taste and add a tiny sprinkle of extra salt if you like more salty-sweet contrast. Store or serve as desired.
