Julie Clark
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Cinnamon Sugar Roasted Pecans (Crackly, Never Sticky)
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Cinnamon sugar roasted pecan bake at a low 250ºF for about 50 inutes. That low, slow heat dries the frothed egg white & sugar coating into a crackly candy crust.
You’ll need just one bowl and 5 minutes of mixing. The pecan come out glossy, evenly coated and never sticky if you follow our egg white frothing instructions.
This is a recipe that I’ve been meaning to share ever since we started Tastes of Lizzy T. Matt and I would go to a conference every year in Cincinnati, and at the convention center lobby, they’d be roasted candied pecans. The aroma would fill the entire three-story lobby.
Although haven’t gone to the conference in years, we still enjoy cinnamon sugar roasted pecans during the holiday season. They make a great appetizer for Thanksgiving dinner, but also can be packaged as Christmas gifts alongside pecan tassies or shared with our pumpkin pecan pie.
Key Ingredients
Here are the simple ingredients:
- Sugars. Both brown sugar and granulated sugar is the combo you want for both depth of flavor and texture.
- Cinnamon. Saigon cinnamon is delicious to bake with.
- Salt. The amount of salt is really what you prefer. ½ teaspoon to ¾ teaspoon is what I add.
- Egg white. Yes, only the egg white. Make sure no yolk gets in the bowl or it won’t froth properly.
- Vanilla extract. I use my homemade vanilla extract. You can use vanilla, maple or even rum extract for a unique flavor.
- Nuts. Unsalted nuts are recommended. If all you can find is salted nuts, don’t add any salt into the cinnamon sugar mixture. Use pecans, cashews, walnuts, almonds…whatever nuts you prefer.
How to Make Cinnamon Sugar Roasted Pecans
This won’t take long to mix up so prepare in advance by preheating the oven to 250ºF and lining a large baking sheet with parchment paper (or line with a silicone baking mat).
Prepare the sugar mixture. Mix sugars, cinnamon, and salt together in a small bowl.
Froth the egg white. In a large bowl, use an electric hand mixer to whisk the egg white until it is frothy. Then stir in the vanilla extract.
Toss together. Toss the pecans in the egg white mixture to coat them.
Mix in the sugar. Pour in half of the sugar mixture and stir to coat the pecans. Then pour in the second half of the sugar mixture and mix again until the pecans are evenly coated.
Bake. Spread onto the prepared baking sheet. Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.
Need to double or triple the recipe?
If you end up doubling or tripling the recipe, bake the cinnamon pecans in batches so that they bake evenly and do not get too crowded on the baking pan.
Ways to Change Up Roasted Pecans
Sweet and spicy: add ¼ teaspoon cayenne to the sugar mix for a savory kick. This is my favorite for a party bowl.
Different extract: swap the vanilla for maple or rum extract for a new flavor without changing anything else.
Honey roasted: for a 2-ingredient version, skip the egg white and sugar, toss the pecans with 2 tablespoons of honey and a pinch of salt, and roast the same low-and-slow way.
Other nuts: this works on cashews, walnuts, almonds, even peanuts (which come out tasting like honey-roasted). Each nut browns a little differently, so watch the color.
Want them plain and savory for salads? Skip the sugar entirely, toss with a little melted butter and salt, and roast at 300°F for about 20 minutes.
Sweet & Spicy Roasted Pecans
Do you love sweet and spicy? Add a ¼ teaspoon cayenne pepper for a kick of spice. It adds a touch of savory that is unbeatable.
How long do roasted pecans last?
Store in an airtight container at room temperature. I’ve also stored the candied pecans in the freezer for up to 6 weeks.
What do you use roasted pecans for?
Cinnamon roasted pecans are great just as a snack and for giving as a gift. But you can also add them to the top of sweet potato casserole and lettuce salads. They give a great sweet crunch.
You can also add them to the top of ice cream or even cinnamon rolls.
Cinnamon Sugar Roasted Pecans
There's nothing like the aroma of cinnamon sugar roasted pecans baking in your oven. Quick and easy, ready for the oven in just 5 minutes.
Servings 12
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Ingredients
- 1/2 cup brown sugar 100 grams
- 1/2 cup granulated sugar 100 grams
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt If you like more of a sweet/salty combo, up to ¾ teaspoon
- 1 large egg white
- 1 tablespoon vanilla extract
- 1 pound unsalted pecan halves
Instructions
- Preheat the oven to 250ºF.
- Combine sugar, cinnamon, and salt together in a small bowl. ½ cup brown sugar, ½ cup granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon salt
- Use an electric hand mixer to whisk the egg white until it is frothy. Then stir in the vanilla extract. 1 large egg white, 1 tablespoon vanilla extract
- Toss the pecans in the egg white mixture to coat them. 1 pound unsalted pecan halves
- Pour in half of the sugar mixture and stir to coat the pecans. Then pour in the second half of the sugar mixture and mix again until the pecans are evenly coated.
- Spread onto a large parchment lined baking sheet. Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer.
- Continue to cook, stirring every 10 to 15 minutes, until pecans are dry and evenly browned, another 40-50 minutes.
- Let the pecans cool to room temperature. Store in an airtight container at room temperature. This makes about 4 cups of nuts.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the nuts. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 333kcal | Carbohydrates: 23g | Protein: 4g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Sodium: 104mg | Potassium: 175mg | Fiber: 4g | Sugar: 19g | Vitamin A: 22IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 1mg
Frequently Asked Questions
How long do cinnamon sugar pecans last?
The roasted pecans are best when eaten within 2 weeks stored at room temperature. They can be frozen or refrigerated for up to 6 weeks.
Should the pecans be toasted before baking?
No, there is no need to toast the pecans before you add the cinnamon sugar coating. They’ll toast in the oven as they bake.
Why are my roasted pecans sticky?
Sticky pecans almost always mean the egg white wasn’t frothed enough or the nuts came out of the oven too early. The egg white should be foamy so it lightly coats every nut. The pecans should roasted until dry, stirring every 15 minutes so all sides set.
Let the pecans fully cool before sealing them.
What temperature do you roast pecans at?
Roast pecans at 250ºF (120ºC). The low temperature dries the cinnamon sugar coating into a crackly crust without scorching it.
Perfect!