This Candied Pecan Recipe couldn't be any easier. It uses ingredients that you most likely already have on hand, and can be made in an hour.

Perfectly toasted pecans coated in a cinnamon sugar and vanilla mixture. The pecans have a hard candied coating/shell, making the perfect crispy bite. The flavor reminds me of the cones of nuts you get at a faire. If you know, you know.

For me, these nuts remind me of the Maryland Renaissance Festival, which is pure joy.

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links for products I use and love. You can read my full disclosure here. All thoughts and opinions expressed are my own. Thank you for supporting Wonders of Cooking so that I can continue to provide you with free gluten-free recipes.

Jump to:

Looking For More Snacks?

Ways to Use This Candied Pecan Recipe:

Plain as a snack. Store them in a jar and keep them in the pantry to nibble on.
As a topper. Add to salads, popcorn, cereal, or ice cream.
Add to trail mix for a sweet twist. You can also make Chex mixes.
Sprinkled on a baked sweet potato or sweet potato casserole.
Season them. You can add 1 teaspoon of pumpkin pie spice to make Pumpkin Spice Candied Pecans.

If you try any of these variations, please be sure to let me know how you like them!

What Ingredients Do I Need to Make Candied Pecans?

Pecan halves
Granulated sugar
Light brown sugar
Ground cinnamon
Egg white
Pure vanilla extract
Water
Salt

How to Make my Candied Pecan Recipe:

Preheat oven to 250 F. Line a large cookie sheet with parchment paper or a silicone baking mat, or lightly grease with butter or cooking spray.

In a medium bowl, add granulated sugar, brown sugar, cinnamon, and salt. Whisk together.

In a large bowl, add egg white, water, and vanilla. Whisk until frothy, about 1-2 minutes.

Add in pecans, and toss until well coated in the mixture.

Add the cinnamon sugar mixture to the pecans. Stir the pecans around until completely coated.

Spread pecans out in a single layer on the prepared cookie sheet.
Bake for 15 minutes.
Remove from oven, and stir the pecans. Tip: Make sure they are still in a single layer.
Bake an additional 13-15 minutes. The sugars should have crystallized and the pecans should feel hard to the touch.

Remove from oven, and allow to cool completely before storing.

Storage Instructions: Store in an airtight container for up to 1 month.

Did You Make This Candied Pecan Recipe? Leave a 5-Star Rating Below!

Candied Pecan Recipe - Gluten Free - Easy Snack or Salad Topper

5 from 2 votes

Your rating helps support the making of more tested, delicious gluten-free recipes.

Prep Time: 15

Cook Time: 30

Cooling Time: 15

Total Time: 1

Yield: cups of candied nuts

Perfectly toasted pecans coated in a cinnamon sugar and vanilla mixture. The pecans have a hard candied coating/shell, making the perfect crispy bite. The flavor reminds me of the cones of nuts you get at a faire. Eat as a snack. Top salads, popcorn, ice cream, or cereal. Add to trail mix. Sprinkle on sweet potato casseroles.

Print Pin Save

Equipment

Ingredients

Dry Ingredients:

½ cup light brown sugar
½ cup granulated sugar or golden coconut sugar
1 tablespoon ground cinnamon
1 teaspoon salt
4 cups pecan halves (raw, unsalted), or other nut like almonds, cashews

Wet Ingredients:

1 egg white
1 teaspoon water
½ teaspoon pure vanilla extract

Instructions

Preheat oven to 250 F. Line a large cookie sheet with parchment paper or a silicone baking mat, or lightly grease with butter or cooking spray.
In a medium bowl, add the dry ingredients except for the pecans. Whisk until combined. Set aside.
½ cup light brown sugar, ½ cup granulated sugar, 1 tablespoon ground cinnamon, 1 teaspoon salt
In a large bowl, add the wet ingredients. Whisk until frothy, about 1-2 minutes.
1 egg white, 1 teaspoon water, ½ teaspoon pure vanilla extract
Add the pecans to the wet ingredients, and toss until well coated in the mixture.
4 cups pecan halves
Add the cinnamon-sugar mixture to the pecans. Stir the pecans around until completely coated.
Spread pecans out in a single layer on the prepared cookie sheet.
Bake for 15 minutes.
Remove from oven, and stir the pecans. Tip: Make sure they are still in a single layer.
Bake an additional 13-15 minutes. The sugars should have crystallized and the pecans should feel hard to the touch.
Remove from oven, and allow to cool completely before storing.

Notes

Storage Instructions: Store in an airtight container for up to 1 month.

Click here to add your own private notes.

Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!