When I make this Cinnamon Sugar Pecans recipe, they disappear SO quickly! My family eats them almost faster than I can make them – and they’re SO easy!!!

How long does it take to make Cinnamon Sugar Pecans?

These are a great snack for any time of the year. The oven only has to be set at 250, so it’s not too hot for the summer, and the recipe comes together quickly so it’s perfect for the busy holiday season too.

When I say this recipe comes together quickly, I mean you can have these in the oven in five minutes. I’m a HUGE fan of foods I can make from scratch that are ready for the oven in five minutes. My Easy Drop Biscuits are the same way and they’re SO good!!

Do these need a lot of ingredients?

These only have like 6 ingredients besides the pecans, which is also awesome. They are ingredients I just have on hand too, so I never have to make a separate trip.

Are Cinnamon Sugar Pecans expensive to make?

I started making these because when my nine year-old was a toddler, she had Cinnamon Sugar Pecans for the first time. She was OBSESSED. She wanted them every time we went to the Farmer’s Market, which was once or twice a week, and they were like $6.00 for a tiny bag.

Once I realized how simple these were to make, I felt stupid for having paid so much for them for so long. Don’t get me wrong, pecans can be expensive, but I can make an entire pound of these Cinnamon Sugar Pecans for about $11.

Where do you buy pecan halves?

Did you know you can buy pecans on Amazon? Yeah…basically an excuse not to have to go to Walmart with my kids. But they do, and you can get a pound bag HERE.

How do you make Cinnamon Sugar Pecans?

• Preheat your oven to 250.
• In a large bowl whisk together the egg white, vanilla, and water until it’s really frothy.
• In a separate smaller bowl, combine the sugar, cinnamon, and salt.
• Add the pecans to the egg white mixture and mix until all the pecans are coated.
• Add half the sugar mixture to the pecans and stir to coat them.
• Add the rest of the sugar mixture to the pecans and stir to coat completely.
• Line a large cookie sheet with wax paper.
• Spread the pecans over the wax paper evenly, and try to separate them as much as possible.
• Bake for one hour at 250, stirring every fifteen minutes.
• Let the pecans cool for 15 minutes before storing or eating the candied pecans. Store in an air-tight container until ready to eat.

Pro Tip: DO NOT SKIP the step where you stir them while cooking every fifteen minutes. Otherwise your pecans will stick to the wax paper and it will be a bear to get them off.

How long can you store candied pecans?

As long as you keep these in an air-tight container, you can store them for up to a month (or longer) and they will stay fresh. They never last that long in our house though!

Want some more super easy recipes?

• Easy Drop Biscuits – I mentioned these earlier, but seriously the best biscuits you’ll ever eat and ready to bake in 5 minutes!
• Foolproof Pumpkin Roll – one of my most popular recipes because this will be the pumpkin roll recipe that doesn’t fail! Works every time and is so easy!
• Pecan Pie Cinnamon Rolls – seriously SO good and you use store-bought cinnamon rolls which makes them fast!

Yield: 8

Cinnamon Sugar Pecans

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour5 minutes

Make your own warm Cinnamon Sugar Pecans any time of the year with only a few ingredients and a few minutes of time! This recipe is super simple!

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Ingredients

• 1 pound of pecan halves
• 1 large egg white
• 1 Tablespoon water
• 1 teaspoon vanilla
• 1 cup of sugar
• 1 Tablespoon cinnamon
• Pinch of salt

Instructions

1. Preheat your oven to 250.
2. In a large bowl whisk together the egg white, vanilla, and water until it’s really frothy.
3. In a separate smaller bowl, combine the sugar, cinnamon, and salt.
4. Add the pecans to the egg white mixture and mix until all the pecans are coated.
5. Add half the sugar mixture to the pecans and stir to coat them.
6. Add the rest of the sugar mixture to the pecans and stir to coat completely.
7. Line a large cookie sheet with wax paper.
8. Spread the pecans over the wax paper evenly, and try to separate them as much as possible.
9. Bake for one hour at 250, stirring every fifteen minutes. DON’T SKIP THIS STEP OR YOUR PECANS WILL STICK TO THE PAPER!!!
10. Let the pecans cool for 15 minutes before storing or eating. Store in an air-tight container until ready to eat.

Notes

1. Don’t skip the stirring every 15 mins step, or you will spend forever trying to get them off the wax paper.
2. Line your pan with wax paper, or they will stick to the pan badly because of the sugar.
3. Store them once cool for up to 10 days.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 501Total Fat: 41gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 23mgSodium: 26mgCarbohydrates: 34gFiber: 6gSugar: 27gProtein: 6g