These egg white candied pecans are perfectly crunchy, sweet, and made with simple pantry ingredients. Using egg whites creates an even sugar coating that bakes up crisp instead of sticky, making this recipe ideal for snacking, gifting, or topping salads and desserts.
If you’re looking for a reliable candied pecans recipe with grams, this one is beginner-friendly and always turns out.
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Why Use Egg Whites for Candied Pecans?
Egg whites help the sugar and spices stick evenly to each pecan. When baked at a low temperature, the coating dries and crisps without needing butter or oil.
Benefits of egg white candied pecans:
- Extra crunchy texture
- Even coating on every nut
- Not greasy or sticky
- Simple, classic flavor
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Tools Needed
- Mixing bowl
- Whisk or hand mixer
- Measuring cups or kitchen scale
- Baking sheet
- Parchment paper
- Spatula
Ingredient Notes
Pecans
Pecans are the star of this recipe. Their naturally buttery flavor and soft crunch make them perfect for candying. Use raw pecan halves for best results — they coat evenly and bake up crisp.
Egg White
The egg white acts as a natural binder. It helps the sugar and spices stick to each pecan, creating an even coating that turns crunchy in the oven. Don’t worry — the finished pecans do not taste like egg at all.
Sugar
Sugar creates the crisp, sweet coating. White sugar works best for this recipe because it dries clean and crunchy instead of sticky. You can mix in a little brown sugar if you want a deeper caramel flavor, but white sugar gives the best texture.
Cinnamon
Cinnamon adds warmth and a classic cozy flavor without overpowering the pecans. It pairs beautifully with the natural nuttiness and sweetness.
Salt
A small amount of salt balances the sweetness and brings out the flavor of the pecans. Don’t skip it — it makes a big difference in the final taste.
Optional Spices & Vanilla
A pinch of nutmeg or cloves adds extra warmth, and vanilla gives a soft, bakery-style flavor. These are optional but nice if you want a more festive or holiday-style candied pecan.
How to Make Candied Pecans
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the egg white until frothy but not stiff.
- Add sugar, cinnamon, salt, and vanilla directly to the frothy egg white. Whisk until evenly combined.
- Add the pecans and stir until all the pecans are fully coated.
- Spread pecans in an even layer on the prepared baking sheet.
- Bake for 45–50 minutes, stirring every 15 minutes, until dry and lightly golden.
- Remove from oven and cool completely. Pecans will crisp as they cool.
Tips for Perfect Crunchy Candied Pecans
- Use white sugar for the crispiest texture
- Always stir during baking to prevent clumping
- Let pecans cool fully before storing
- If they feel soft when warm, that’s normal
How to Store Candied Pecans
- Store in an airtight container at room temperature for up to 2 weeks
- Keep away from humidity to maintain crunch
How to Use Candied Pecans
- Sprinkle on salads
- Add to yogurt or oatmeal
- Use on cheese boards
- Package as homemade gifts
- Chop and add to baked goods
Frequently Asked Questions
Do candied pecans taste eggy?
No. The egg white has no flavor once baked and only helps create the crunchy coating.
Why are my candied pecans sticky?
They usually need more baking time or more cooling time. Make sure they are fully dry before storing.
Can I double this recipe?
Yes. Use two baking sheets and rotate them halfway through baking.
Packaging & Gifting Ideas
Candied pecans are easy to package and make beautiful homemade gifts. Clear cellophane treat bags from Amazon are perfect for showing off the pecans and work well for 60–64 g portions. Seal with a ribbon, sticker, or small kraft label for a simple, polished look.
For gifting, small glass jars or mini mason jars feel extra special. Add a tag or twine for a cozy, homemade touch.
If selling, always package pecans completely cooled and include the product name, weight, and a short storage note.
Final Thoughts
These egg white candied pecans are a simple, classic recipe that never fails. They’re crunchy, sweet, and perfect for both everyday snacking and special occasions.
If you love easy homemade treats made with simple ingredients, this is a recipe you’ll come back to again and again.
Candied Pecans (Egg White Method)
Ingredients
- 400 g raw pecan halves 4 cups
- 1 large egg white ≈30 g
- 150 g white sugar ¾ cup
- 2.5 g cinnamon 1 teaspoon
- 1.5 g salt ¼ teaspoon
- 1 teaspoon vanilla extract 5 ml
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the egg white until frothy but not stiff.1 large egg white
- Add sugar, cinnamon, salt, and vanilla directly to the frothy egg white. Whisk until evenly combined.150 g white sugar, 2.5 g cinnamon, 1.5 g salt, 1 teaspoon vanilla extract
- Add the pecans and stir until all the pecans are fully coated.400 g raw pecan halves
- Spread pecans in an even layer on the prepared baking sheet.
- Bake for 45–50 minutes, stirring every 15 minutes, until dry and lightly golden.
- Remove from oven and cool completely. Pecans will crisp as they cool.
Notes
Pecans may feel soft when warm — they crisp once cooled
Stirring during baking prevents clumping
Store in an airtight container at room temperature for up to 2 weeks
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