Name: Cinnamon Sugar Pecans
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 6 cups pecan halves, unsalted; 2 egg whites, at room temperature; 2 tablespoons water; 2 cups granulated sugar; 2 teaspoons ground cinnamon; 2 teaspoons salt

Cinnamon Sugar Pecans

Introduction

Warm, crunchy, and impossibly fragrant, these Cinnamon Sugar Pecans are the kind of snack that fills your kitchen with cozy, nutty aroma and makes everyone gather around the counter. The pecans roast to a crisp, caramelized finish while the cinnamon-sugar coating creates a lightly crunchy shell that yields to a buttery, tender center. They are sweet but not cloying, with a hint of salt that balances the flavor and enhances the pecan richness. Serve them as a holiday nibble, a thoughtful homemade gift, a salad topper, or a movie-night treat. If you enjoy sweet, spiced snacks and easy baking projects, this recipe pairs well with simple cookie baking days and snack prepping. For more sweet-baked inspiration and quick cookie ideas, try this brown sugar pop tart cookies guide. If you love classic cookie textures, check out these chewy sugar cookies for another comforting option.

Ingredients

6 cups pecan halves, unsalted — Use fresh, high-quality pecan halves for the best crunch and flavor. Unsalted keeps the sweet and salty balance under your control.
2 egg whites, at room temperature — Egg whites help the sugar mixture adhere to the nuts and create a light, crisp coating.
2 tablespoons water — Loosens the egg whites slightly to make them easier to beat and spread.
2 cups granulated sugar — Provides the sweet, crunchy coating. Make sure it is evenly mixed with the cinnamon for consistent flavor.
2 teaspoons ground cinnamon — Adds warm, aromatic spice that complements the pecans.
2 teaspoons salt — Enhances all the flavors and prevents the mix from being overly sweet.

Step-by-Step Instructions

Preheat the oven to 300°F (149°C). Line 2 large baking sheets with parchment paper and lightly grease the parchment so the pecans release easily after baking.
In a large bowl, beat the 2 egg whites and 2 tablespoons water on medium-high speed until the mixture is foamy, about 2 minutes. This creates a tacky base for the sugar to cling to.
Gently fold in 2 cups granulated sugar, 2 teaspoons ground cinnamon, and 2 teaspoons salt into the foamy egg whites. Make sure the sugar and cinnamon are evenly distributed for consistent coating.
Add the 6 cups pecan halves to the sugar mixture and stir to coat each piece thoroughly. Use a spatula to scrape the bowl sides so no sugar is left behind.
Spread the coated pecans in a single layer across the two prepared baking sheets. Avoid overcrowding so the nuts roast evenly.
Bake for a total of 45 minutes, stirring the pecans every 15 minutes to promote even browning and to prevent hot spots.
Rotate the baking sheets halfway through the total baking time to ensure uniform color and texture between the two pans.
Remove the pecans from the oven and let them cool completely on the baking sheets. Let the cooled pecans sit until the coating hardens before transferring them to an airtight container. Store for up to 3 weeks.

Recipe Details

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: about 24 servings (1/4 cup per serving)
Calories: approximately 240 calories per 1/4 cup serving

Tips, Storage & Variations

Tip: Beat the egg whites until they are just foamy. Overbeating is not necessary and can change how the sugar adheres.
Tip: Stirring every 15 minutes is important. Use a spatula and scrape the pan bottoms to prevent sticking.
Storage: Cool completely, then store in an airtight container at room temperature for up to 3 weeks. Keep away from humidity to preserve crunch.
Freezing: Place cooled pecans in a freezer-safe container and freeze up to 3 months. Thaw at room temperature before serving.
Flavor variations using only the existing ingredients: increase the cinnamon to 3 teaspoons for a spicier profile, reduce the sugar slightly for a less sweet snack, or add an extra 1/2 teaspoon salt if you prefer a saltier contrast. For a thicker coating, toss the pecans through the sugar mixture twice, letting the first layer set slightly before adding the second.
Serving idea: Sprinkle a small pinch of additional cinnamon on the finished pecans for an extra aromatic touch just before serving.
For more sweet treat inspiration, browse a different take on pop tart cookies at brown sugar pop tart cookies, or explore texture-focused cookie tips with these chewy sugar cookies.

FAQ

Can I use pre-salted pecans?
Yes, but reduce or omit the added 2 teaspoons of salt in the recipe to avoid an overly salty result.
Do I need to refrigerate these pecans?
No, store them in an airtight container at room temperature. Refrigeration can introduce moisture and soften the coating.
Can I make this recipe with a different nut?
The method works for other nuts, but this recipe is written specifically for 6 cups of pecan halves and taste will vary with different nuts.
Will the coating melt during baking?
The sugar will caramelize and form a crunchy coating. Stirring every 15 minutes helps ensure it hardens evenly.
How can I tell when the pecans are done?
They should be evenly golden and fragrant. The coating will firm up as they cool, so avoid overbaking.
Are these safe for a nut-allergic guest?
No, pecans are tree nuts. Do not serve to anyone with tree nut allergies.

Conclusion

I hope you enjoy making these Cinnamon Sugar Pecans as much as I do. They are simple to prepare, wonderfully fragrant, and versatile for gifting or snacking. For a similar candied approach and another perspective on this classic treat, see JoyFoodSunshine’s Cinnamon Sugar Pecans, and for another popular version you can compare methods with the Allrecipes Cinnamon Sugared Pecans Recipe. If you try the recipe, please share how yours turned out and any small tweaks you loved. Enjoy a cozy, sweet snack time.

Cinnamon Sugar Pecans

Print Recipe

Warm, crunchy, and fragrant Cinnamon Sugar Pecans making a perfect snack or gift with a sweet, spiced flavor.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 24 servings 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

6 cups pecan halves, unsalted
2 egg whites, at room temperature
2 tablespoons water
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons salt

Instructions

Preheat the oven to 300°F (149°C). Line 2 large baking sheets with parchment paper and lightly grease.
Beat the egg whites and water on medium-high speed until foamy, about 2 minutes.
Fold in the granulated sugar, cinnamon, and salt into the foamy mixture.
Add the pecan halves to the sugar mixture and stir to coat thoroughly.
Spread the coated pecans in a single layer across the prepared baking sheets.
Bake for 45 minutes, stirring every 15 minutes.
Rotate the baking sheets halfway through baking for even browning.
Remove from the oven and let cool completely before storing.