Sugared Pecans

Easy to make sugar coated pecans. Pecan halves are coated first with egg whites, then sugar and spices, then baked in the oven for half an hour.


  • 1 egg white
  • 1 Tbsp water
  • 1/4 teaspoon vanilla extract
  • 8 oz pecans - about 2 cups
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg


1 Preheat oven to 300°F.

2 Put sugar, cinnamon, salt, ground cloves, and ground nutmeg in a plastic bag, shake to mix.

3 Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans in bag making sure they are well coated.

4 Bake 30 minutes on a baking pan lined with silpat or lightly greased aluminum foil. 15 minutes into the baking, stir up the pecans with a fork. Let cool completely before serving.

Makes about 2 cups.

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  • Nicole

    Just made a double batch. Taste good to me!

  • Milena

    These are delicious. I made them a day in advance and had to hide them to stop everyone from taste testing to much!

  • Carol

    Can I do this with mixed nuts or any other types of nuts….walnuts etc.
    thank you,

    Sure! ~Elise

  • Angel Maree

    These are divine! I did not have enough pecans so I used almonds also!

  • PM eS ing

    Nuts are being washed…
    Now doused with aromatic spices…
    Soaking up some rays in the oven…
    (spoiled lil Pecans)
    I’m not sure about the cloves & nutmeg
    I look forward to trying these babies when they
    Cool down… still waiting… Smelling sooo good!
    OMYGOSH! those are tasty lil treasures. If HOLIDAY were a
    Flavor… I just tasted it. Yummmmmm!
    So, some of those sweet nuggets asked to go chunky dunk in
    A pool of dark chocolate … I let them… Waiting for them to dry
    Off in the chilled locker room… Can’t wait to nibble on their lil tootsies when they come out! Hmm I’m gonna check on them right now.
    WoW —
    Thank you my sweet virtual chef friend! My children owe you their gratitude, not sure i’d be in this good of a mood without this experience!

  • Anju

    I’ve made two batches of these so far. The first for my sisters-in-law when they came to stay with us over Christmas, and the second for them to take back to Spain for my mother-in-law. They arrived in Spain last night and apparently my mother-in-law is already halfway through the jar I sent her. They’re just that good!
    The first batch was especially divine when broken into pieces and sprinkled over Häagen-Dazs Vanilla Bean ice cream. So good!
    For the second batch, I added about a 1/4 teaspoon of ground cayenne to give it a bit of a zing and that just took it another level.
    Thank you, Elise! And happy new year!

  • Doris Ryan

    My husband is diabetic, so I make these with Splenda for baking, they are great.

  • Beth

    Is there a good substitute for the egg whites? A friend wants to make them and she is a vegetarian, and she doesn’t eat eggs.

    The egg whites allow the sugar to stick to the pecans. You could make a version of candied pecans with a caramel coating. Just sub out walnuts for pecans in our candied walnuts recipe. ~Elise

  • Leah Marie

    Can agave nectar be used as a substitute for the sugar?

    Good question. I have no idea. ~Elise

  • starlite

    These are amazing. They are part of my new favorite salad. I make an apple cider mustard vinaigrette with
    ½ cup olive oil
    just over a ¼ cup apple cider vinegar
    1 tbs Dijon mustard
    1.5 tbs honey
    salt & pepper

    I then dress the salad with goat cheese, Gala Apples, red onion and these awesome pecans. I have had people lick their bowls. Wonderful. Thanks for the great recipe!

  • Randi Lynne

    Used these as my first try for candied pecans. Great flavor!

  • Alison

    These are fabulous and utterly addictive! My house smells wonderful too. I am making them for my friend’s wedding as favors (I’m the MOH). One great thing about this recipe is the pecans don’t stick together once they’re cool. The first recipe we used, while delicious, made such sticky nuts that they became a giant mass even after painstakingly separating them for cooling — not so nice for wedding favors. But I’ll make this recipe again and again, especially during the holidays for inexpensive gifts. Oh, and I made two changes: I used Southern Comfort in place of the water, and I increased the vanilla to 1 teaspoon. Yum. Thanks for another great recipe, Elise!

  • Gloria Masterson

    My comment is a question I can’t seen to find the answer to. I want to make these, put them in a jar, decorate and give for Christmas presents. My question is how far in advance can I do this and still maintain the delicious quality/taste?

    I don’t know, Gloria. They never last beyond a day here, we eat them up so fast. ~Elise

    • Milena

      I made some for Thanksgiving, and forgot to serve some of them. It’s early June now, and they’re still delicious.

  • Kat

    I just made these tonite. DH and BIL ate 1/2 the first batch, so DH is in the kitchen now making more! They’re definitely a hit in this house.

  • Rhonda

    These were heaven! I should have steered clear with the warning of “addictive”, but I had been wanting to try something different with my abundance of Texas pecans this season. These will definitely be made again!

  • Susan

    Tried these today – didn’t have Pecans, though (husband is deathly allergic), but I did have Cashews. Turned out great :)

  • Alyssa

    I can’t stop making these. They are delicious!

  • Barbara

    Add to salad with baby greens, feta cheese, and sliced strawberries. Top with balsamic vinegarette. Yummy

  • Anonymous

    I made these this afternoon and served them with dulce de lece ice cream. What a delicious and easy treat!

    Your recipes are great – they often appear on my table.

  • Heidi

    You can also put orange extract in with the spices for a hint of orange flavor. Or if you want them with a little kick, add cayenne pepper instead. Heidi H.