The warm, cozy aroma of these Cinnamon Sugar Pecans makes any kitchen feel like home. They’re sweet, crunchy, and incredibly easy to make with just a handful of ingredients. Perfect for snacking, gifting, or topping desserts, these pecans disappear fast.
Craving a delicious Cinnamon Sugar Pecans? You've come to the right spot! From Snacks favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Cinnamon Sugar Pecans
- Effortless preparation: Just mix, bake, and enjoy in 30 minutes.
- Warm, balanced flavor: Sweet sugar, cozy cinnamon, and a hint of salt.
- Versatile uses: Great for snacking, salads, desserts, or gifts.
- Heavenly aroma: Fills your home with an inviting, cozy scent.
Ingredients & Tools
- 450 g raw pecan halves
- 1 large egg white
- 1 tablespoon water
- 100 g granulated sugar
- 100 g light brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg (optional, but lovely)
Tools: Mixing bowls, whisk, baking sheet, parchment paper or silicone baking mat, cooling rack
Notes: Using both sugars gives a crisp yet slightly chewy coating; the egg white helps the coating cling perfectly.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 2 g |
| Fat: | 17 g |
| Carbs: | 15 g |
| Fiber: | 2 g |
Serves: 8 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Use raw, fresh pecans. You want to start with pecans that haven’t been roasted or salted. This gives you a clean slate for the flavors you’re adding and ensures they toast perfectly in the oven without burning.
- Why both sugars? The combination of granulated and brown sugar isn’t just for fun. The brown sugar adds a deeper, caramel-like flavor and a bit of moisture, which helps create those delightful little crunchy-chewy spots in the coating.
- Don’t over-whisk the egg white. You’re just looking to froth it up with the water until it’s loose and foamy—this is what helps the sugar-spice mixture stick. If you whisk it too much, it can become too stiff and make coating the pecans a bit tricky.
- Parchment paper is your best friend. Lining your baking sheet is non-negotiable here. The sugary coating can get sticky as it bakes, and parchment paper (or a silicone mat) guarantees an easy release and a much simpler cleanup.
How to Make Cinnamon Sugar Pecans
Step 1: First, preheat your oven to 150°C (300°F) and line a large, rimmed baking sheet with parchment paper. You’ll want that rim to keep any rogue pecans from rolling off! In a small bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt, and nutmeg (if using) until they’re completely combined and you don’t see any lumps of brown sugar. This ensures every pecan gets an even coating of all the lovely spices.
Step 2: In a separate, larger bowl, add the egg white and tablespoon of water. Use a whisk or a fork to beat them together until the mixture is frothy and uniform—you’ll notice it turn a little opaque and bubbly. This should only take about 30 seconds of vigorous whisking. You’re not trying to make stiff peaks, just a light foam that will act as the perfect “glue” for our sugar and spice blend.
Step 3: Now, add all of the raw pecan halves to the bowl with the egg white mixture. Use a spatula or a large spoon to gently fold and stir until every single pecan is thoroughly coated in the frothy egg white. This step is crucial—you want a thin, even layer on all surfaces so the sugar mixture has something to hold onto.
Step 4: Sprinkle the prepared cinnamon-sugar mixture over the wet pecans. I like to add it in two or three batches, folding gently between each addition. This helps prevent clumping and makes it easier to coat the pecans evenly. Keep folding until the pecans are completely covered in the sugary spice mix and there’s no dry powder left at the bottom of the bowl.
Step 5: Spread the coated pecans out in a single layer on your prepared baking sheet. It’s really important that they aren’t piled on top of each other, or they’ll steam instead of getting crisp. A little space between them allows for proper air circulation and even baking, which gives you that perfect crunch.
Step 6: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. You’ll want to take the tray out halfway through and give it a good shake or use a spatula to stir the pecans around. This promotes even browning and prevents the edges from burning. They’re done when the coating looks dry and set, and your kitchen smells incredible.
Step 7: As soon as you take the pecans out of the oven, immediately transfer the entire sheet of parchment paper (with the pecans on it) onto a cooling rack. This stops the cooking process instantly and prevents them from overcooking on the hot baking sheet. Let them cool completely—this is when they develop their signature crisp texture. I know it’s hard, but try not to eat them warm!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 1 month.
- Freezer: Freeze in a sealed bag for up to 3 months.
- Reviving: If they soften, re-crisp in a 300°F oven for 5–7 minutes.
Serving Suggestions
Complementary Dishes
- A simple green salad with goat’s cheese — The sweet, spiced crunch of the pecans provides a wonderful contrast to the creamy cheese and tangy vinaigrette, turning a basic salad into something special.
- Roasted sweet potatoes or butternut squash — The earthy sweetness of the vegetables is a perfect match for the cinnamon sugar, adding a delightful textural element to a cozy side dish.
- A cheese board or charcuterie platter — These pecans act as a fantastic “bridge” ingredient, cutting through the richness of the cheeses and meats with their sweet and spicy flavor profile.
Drinks
- A hot mug of chai tea or coffee — The warm spices in the drink echo the cinnamon in the pecans, creating a beautifully harmonious and comforting pairing, especially on a chilly day.
- A glass of dry Riesling or Prosecco — The slight sweetness and effervescence of these wines help to cleanse the palate between bites of the rich, sugary nuts, making for a very elegant snack.
- Spiced apple cider — This is a match made in autumn heaven. The tart, fruity cider highlights the warm, sweet spices on the pecans for the ultimate cozy combination.
Something Sweet
- A scoop of vanilla bean ice cream — Sprinkle these pecans over the top for an instant, gourmet sundae. The warm spices and crunch against the cold, creamy ice cream is simply divine.
- A bowl of Greek yogurt or oatmeal — They transform a healthy breakfast or snack into a decadent treat, adding plenty of texture and a caramel-like flavor that feels indulgent.
- Brownies or blondies — Chop the pecans and press them into the top of your favorite bar cookie before baking for a deliciously crunchy, spiced topping that takes dessert to the next level.
Top Mistakes to Avoid
- Mistake: Using roasted or salted pecans to start. This is the most common misstep. Starting with already-roasted nuts means they’re likely to burn in the oven by the time the sugar coating sets. You want to control the toasting process from start to finish.
- Mistake: Skipping the parchment paper. I’ve messed this up before too, thinking I could get away with a greased pan. The sugar coating will almost certainly stick and create a huge, frustrating mess. Parchment paper guarantees a perfect release.
- Mistake: Not spreading the pecans in a single layer. If the pecans are crowded or piled up, they’ll steam and become soft and chewy instead of crisp and crunchy. Giving them space is key to the perfect texture.
- Mistake: Leaving them on the hot baking sheet to cool. The residual heat from the pan will continue to cook the pecans, potentially making them bitter or overdone. Transferring them to a cooling rack immediately is a small step with a big payoff.
Expert Tips
- Tip: Add a tiny pinch of cayenne pepper. If you like a little heat with your sweet, a pinch of cayenne blended into the sugar mixture creates a fantastic “kick” that plays beautifully off the cinnamon and makes the flavor even more complex.
- Tip: For extra-clumpy clusters, don’t separate the pecans completely. When you spread them on the baking sheet, leave a few small groups of pecans touching. They’ll bake together into delightful, crunchy clusters that are so fun to eat.
- Tip: Make a double batch for gifting. These pecans store beautifully in airtight containers or cellophane bags. They make such a thoughtful, homemade gift for teachers, neighbors, or hostesses, especially during the holiday season.
- Tip: Let them cool completely before storing. Any residual warmth will create steam in your storage container, which can make the pecans lose their wonderful crunch. Patience is a virtue here!
FAQs
Can I use a different type of nut?
Absolutely! This method works wonderfully with walnuts, almonds, or even cashews. Just try to keep the total weight roughly the same (around 450 grams) and be aware that baking times might vary slightly depending on the size and oil content of the nut you choose. Almonds, for example, might take a minute or two longer.
How should I store these, and how long do they last?
Once completely cooled, store your cinnamon sugar pecans in an airtight container at room temperature. They’ll stay perfectly crisp and delicious for up to two weeks. For longer storage, you can keep them in the fridge for a month or even freeze them for up to three months—just let them come to room temperature before serving.
My coating came out a bit soft and chewy. What happened?
This usually means the pecans were a bit too crowded on the pan, trapping steam, or your oven temperature was a touch too low. The sugar coating needs dry heat to crisp up properly. Next time, make sure they’re in a single layer and use an oven thermometer to verify your temperature is accurate.
Can I make this recipe without using egg white?
You can, though the coating won’t be quite as firm or uniform. A common vegan substitute is to use a tablespoon of aquafaba (the liquid from a can of chickpeas) or even a light coating of maple syrup. The texture will be different—softer and stickier—but still very tasty.
Why did my pecans taste bitter?
Bitterness is almost always a sign that the pecans were over-baked or burned. The sugars and spices can go from perfectly toasted to unpleasantly bitter very quickly. Oven temperatures can vary, so start checking at the 20-minute mark and look for a fragrant, dry coating rather than a deep brown color.
Cinnamon Sugar Pecans
Make easy, irresistible Cinnamon Sugar Pecans at home with this simple recipe. Perfect for snacking, gifting, or topping desserts. Get the recipe now!
Ingredients
For the Ingredients
-
450 g raw pecan halves
-
1 large egg white
-
1 tablespoon water
-
100 g granulated sugar
-
100 g light brown sugar
-
2 teaspoons ground cinnamon
-
0.5 teaspoon salt
-
0.25 teaspoon ground nutmeg (optional, but lovely)
Instructions
-
First, preheat your oven to 150°C (300°F) and line a large, rimmed baking sheet with parchment paper. You’ll want that rim to keep any rogue pecans from rolling off! In a small bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt, and nutmeg (if using) until they’re completely combined and you don’t see any lumps of brown sugar. This ensures every pecan gets an even coating of all the lovely spices.01
-
In a separate, larger bowl, add the egg white and tablespoon of water. Use a whisk or a fork to beat them together until the mixture is frothy and uniform—you’ll notice it turn a little opaque and bubbly. This should only take about 30 seconds of vigorous whisking. You’re not trying to make stiff peaks, just a light foam that will act as the perfect “glue” for our sugar and spice blend.02
-
Now, add all of the raw pecan halves to the bowl with the egg white mixture. Use a spatula or a large spoon to gently fold and stir until every single pecan is thoroughly coated in the frothy egg white. This step is crucial—you want a thin, even layer on all surfaces so the sugar mixture has something to hold onto.03
-
Sprinkle the prepared cinnamon-sugar mixture over the wet pecans. I like to add it in two or three batches, folding gently between each addition. This helps prevent clumping and makes it easier to coat the pecans evenly. Keep folding until the pecans are completely covered in the sugary spice mix and there’s no dry powder left at the bottom of the bowl.04
-
Spread the coated pecans out in a single layer on your prepared baking sheet. It’s really important that they aren’t piled on top of each other, or they’ll steam instead of getting crisp. A little space between them allows for proper air circulation and even baking, which gives you that perfect crunch.05
-
Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. You’ll want to take the tray out halfway through and give it a good shake or use a spatula to stir the pecans around. This promotes even browning and prevents the edges from burning. They’re done when the coating looks dry and set, and your kitchen smells incredible.06
-
As soon as you take the pecans out of the oven, immediately transfer the entire sheet of parchment paper (with the pecans on it) onto a cooling rack. This stops the cooking process instantly and prevents them from overcooking on the hot baking sheet. Let them cool completely—this is when they develop their signature crisp texture. I know it’s hard, but try not to eat them warm!07
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