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Candied Cinnamon Sugar Pecans

  • Author: A Foodie Affair


  • 11/4 cup granulated sugar
  • 21/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 egg whites
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 pound pecan halves


  1. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with non-stick foil or parchment paper; set aside.
  2. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
  3. In a very large bowl, whisk together the egg whites, water and vanilla extract.
  4. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened.
  5. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
  6. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer.
  7. Bake for 1 hour, stirring them every 15 minutes.
  8. Remove from the oven and cool to room temperature.
  9. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.
  • Category: Snacks