This is a recipe that I’ve been meaning to share ever since we started Tastes of Lizzy T. You see, 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.
Every year we would buy them and they quickly became a tradition for us. 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.
About this Cinnamon Sugar Roasted Pecans Recipe:
Flavor: The rich, earthy taste of nuts combined with the sweet cinnamon and sugar. And with our recipe, there’s a hint of vanilla.
Texture: The frothed egg along with the sugar creates an airy, sugary crust over the nuts that creates a delicious crunch.
Method: This recipe takes just a quick 5 minute mix in a bowl, then roasts in the oven on a baking sheet for about 45 minutes.
Here are the simple ingredients:
Sugars. Both brown sugar and granulated sugar is the combo you want for both depth of flavor and texture.
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.
Can I use other nuts?
Yes! This works with any nut. Even peanuts. Peanuts end up tasting similar to honey roasted peanuts, which I love. As you can see, each nut roasts differently and will be slightly different in color.
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.
Store in an airtight container at room temperature. I’ve also stored the candied pecans in the freezer for up to 6 weeks.
How to Use Candied Pecans
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 dishes and lettuce salads. They give a great sweet crunch.
1/2teaspoonsaltIf you like more of a sweet/salty combo, up to ¾ teaspoon
1poundunsalted pecan halves
Preheat the oven to 250ºF.
Combine sugar, cinnamon, and salt together in a small bowl.
Use an electric hand mixer to whisk the egg white until it is frothy. Then stir in the vanilla extract.
Toss the pecans in the egg white mixture to coat them.
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 evenly browned, another 30 to 50 minutes.
Store in an airtight container at room temperature.
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.**
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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 candied nuts sticky?
If the nuts are sticky, it could be because you didn’t froth the egg enough. It should be really frothy so that it lightly coats the nuts. Another possibility is that they just need to bake longer. Stir the nuts every 15 minutes so that all sides of the nuts get roasted.
About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.