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Cinnamon Sugar Roasted Pecans Recipe
Warm, crunchy, and sweet with a cozy hint of spice, this Cinnamon Sugar Roasted Pecans Recipe is the kind of holiday nut snack that fills your whole house with the smell of Christmas in under an hour.
Full Recipe Introduction
These cinnamon sugar roasted pecans are classic candied nuts: crisp, glossy, and coated in a shattering layer of cinnamon sugar that tastes a little like a snickerdoodle cookie and a fairground snack had a baby. They’re made in the oven—no candy thermometer, no fuss—and they work beautifully as a glazed pecans snack, a quick party snack pecans bowl for game night, or a dessert nut topping for ice cream and pies.
I started making some version of this candied pecans recipe in my 30s when our kids were small and money was tight but I still wanted something special for neighbors and teachers. One big batch of these crunchy roasted pecans, spooned into little mason jars with a ribbon, suddenly looked like I’d spent a fortune at an upscale gourmet shop. Now I make them every year… and honestly, not just for the holidays.
From a practical standpoint, these easy candied nuts pull double duty. They’re fantastic as a christmas nut recipe on your cookie trays, but they’re also an amazing salad topping pecans option—tossed over mixed greens with goat cheese and sliced pears, you’ve got restaurant-level flavor with almost no effort. And compared with packaged sweet roasted nuts, you get fresher flavor, fewer strange ingredients, and control over the sugar and salt.
You know what I love most, though? They’re simple enough for a Tuesday but special enough for Christmas Eve.
Why You’ll Love This Cinnamon Sugar Roasted Pecans Recipe
- Ready in about 35–40 minutes, start to finish
- Uses simple pantry ingredients you probably already have
- Perfect make-ahead holiday nut snack for gifting or parties
- Stays crunchy for up to 2 weeks when stored correctly
- Naturally gluten-free and dairy-free
- Works as both a sweet snack and a dessert nut topping or salad topper
- Scales up easily for big batches—great for cookie exchanges and potlucks
- Smells like a cinnamon bakery candle while it bakes (but tastes way better!)
- Easy to adjust: make it more spiced, more salty, or even with a hint of heat
Ingredients for Cinnamon Sugar Roasted Pecans
This Cinnamon Sugar Roasted Pecans Recipe makes about 4 cups of crunchy roasted pecans—enough for snacking plus a small gift or two.
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4 cups (about 1 pound / 454 g) pecan halves
- Choose fresh, raw pecan halves, not pre-roasted or salted. Old nuts can taste bitter, so if they’ve been in your pantry for a while, give one a quick taste first.
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1 large egg white
- The egg white helps the sugar mixture cling to the nuts and gives them that shiny, crisp, candied shell. Pasteurized egg whites from a carton work too—use 3 tablespoons.
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1 tablespoon water
- This loosens the egg white and makes it easier to coat the pecans evenly.
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1 teaspoon pure vanilla extract
- Vanilla deepens the flavor and adds that “baked good” aroma. Use pure vanilla if you can; it really does make a difference here.
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½ cup (100 g) granulated sugar
- Classic white sugar helps create that crisp, caramelized coating.
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½ cup (100 g) light brown sugar, packed
- Brown sugar adds a hint of molasses and a touch of toffee flavor—great for caramelized pecans recipes. Dark brown sugar can be used for a deeper flavor.
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1½–2 teaspoons ground cinnamon
- For true cinnamon sugar nuts, don’t be shy with the cinnamon. I use 2 teaspoons for a bold flavor; if you prefer milder, start with 1½ teaspoons.
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½ teaspoon fine sea salt or table salt
- Salt balances the sweetness and makes these taste more complex. If you like salty-sweet snacks, you can bump this up to ¾ teaspoon.
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¼ teaspoon ground nutmeg or allspice (optional)
- Adds a subtle warm note that makes these taste extra seasonal—especially nice for a christmas nut recipe.
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Pinch of cayenne pepper (optional, but wonderful)
- Just a tiny pinch gives a whisper of heat that cuts through the sweetness. It won’t make them “spicy” unless you add more.
Ingredient tips from my kitchen:
- If you’re baking a lot for the holidays, I like to pick up a big bag of pecans from Costco or Sam’s Club—it’s usually cheaper than the small bags from the regular grocery store.
- Make sure your mixing bowl is squeaky clean and dry before you whip the egg white; any grease or yolk can keep it from foaming.
How to Make Cinnamon Sugar Roasted Pecans (Step-by-Step Directions)
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Preheat the oven and prep your pan.
Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This keeps the candied coating from sticking and makes cleanup much easier. If your sheet pan is smaller, use two pans so the pecans can spread in a single layer. -
Mix the cinnamon sugar coating.
In a medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, salt, and any optional spices (nutmeg, allspice, or cayenne). Break up any clumps of brown sugar with your fingers or the back of a spoon so the mixture is evenly combined. Set aside. -
Whisk the egg white mixture until frothy.
In a large mixing bowl (big enough to hold the pecans), add the egg white and water. Using a whisk or a fork, beat them together until the mixture looks frothy and slightly thickened—about 30–45 seconds by hand. You don’t need stiff peaks; you just want some foam. Stir in the vanilla. -
Coat the pecans in egg white.
Add the pecan halves to the egg white mixture. Toss gently—but thoroughly—until every nut looks lightly coated. Take your time with this step; the more evenly coated they are, the more even your glazed pecans snack will turn out. -
Add the cinnamon sugar mixture.
Sprinkle the sugar-spice mixture over the wet pecans. It helps to add it in 2–3 batches, tossing between each addition. Keep stirring until all the pecans are covered in a sandy, sticky coating and there’s almost no loose sugar left at the bottom of the bowl. -
Spread the pecans on the baking sheet.
Pour the coated pecans onto your prepared baking sheet. Use a spatula or your hands to spread them into an even, single layer. Try to separate any big clumps; they’ll roast more evenly and get crispier that way. -
Bake low and slow, stirring a few times.
Bake for 30–35 minutes, stirring every 10 minutes. Each time you stir, spread the pecans back into a single layer. You’re looking for the sugar coating to dry out, harden, and darken slightly—like classic oven roasted pecans at the mall stands. The nuts will smell deeply toasty and cinnamon-y when they’re ready. -
Watch closely near the end.
Around the 25-minute mark, start checking more carefully. Pecans can go from perfect to overdone pretty fast, especially around the edges where heat is stronger. They’re done when the coating looks dry (not wet or shiny) and the nuts are fragrant but not burned. -
Cool completely for maximum crunch.
Place the baking sheet on a cooling rack and let the cinnamon sugar nuts cool completely on the pan. As they cool, the coating will crisp up and become that classic crunchy shell you expect from easy candied nuts. Break apart any clusters while they’re still slightly warm if you like individual pieces. -
Taste and adjust with salt, if needed.
Once cooled, taste one (okay, probably three). If you love that salty-sweet contrast, you can sprinkle a tiny pinch of flaky sea salt over the top while they’re still slightly warm. Let them finish cooling before storing.
Servings & Timing for This Holiday Nut Snack
- Yield: About 4 cups of cinnamon sugar roasted pecans (8–10 snack servings, or more if used as a topping)
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Cooling Time: 20–30 minutes
- Total Time: About 1 hour
For gifting: I usually plan one batch per 4–5 small jars or treat bags, depending on how generous I’m feeling and how many teenagers are “helping” themselves in the kitchen.
Easy Variations on This Candied Pecans Recipe
Sometimes you want to keep it classic, and sometimes you want to play—here are some simple twists that keep the method the same but change the flavor.
- Pumpkin Spice Baked Cinnamon Pecans: Swap the cinnamon and nutmeg for 2 teaspoons of pumpkin pie spice for a cozy fall version that’s lovely over oatmeal or yogurt.
- Vanilla Maple Caramelized Pecans: Replace ¼ cup of the brown sugar with pure maple sugar or very finely ground maple flakes for a softer maple note.
- Spicy Smoked Spiced Pecan Recipe: Add ½ teaspoon smoked paprika and ¼ teaspoon cayenne for a smoky, sweet-heat snack that pairs well with cocktails.
- Orange Cinnamon Sugar Nuts: Stir 1 teaspoon of finely grated orange zest into the sugar mixture for a bright, citrusy Christmas nut recipe twist.
- Mixed Sweet Roasted Nuts: Use a mix of pecans, walnuts, and almonds (about 4 cups total) for an assorted baked nut blend—just keep the same coating and timing, and stir well while baking.
- Extra-Crunch Party Snack Pecans: Toss the cooled nuts with a handful of mini pretzels or roasted pepitas for a quick party bowl.
Storage, Freezing, and Make-Ahead Tips
If you’re planning ahead for holidays or parties, this Cinnamon Sugar Roasted Pecans Recipe is a gift to your future self.
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Room Temperature Storage:
Store fully cooled pecans in an airtight container (like a glass jar or tightly sealed plastic container) at room temperature for up to 2 weeks. Keep them away from heat and moisture so they stay crisp. -
Freezing:
For longer storage, place the pecans in a freezer-safe bag, press out the air, and freeze for up to 2 months. They don’t freeze rock-hard; you can eat them almost straight from the freezer, or let them sit at room temp for 10–15 minutes. -
Re-crisping, if needed:
If your glazed pecans snack ever feels a bit soft (humidity happens!), spread them on a baking sheet and warm them at 275°F (135°C) for 5–8 minutes, then cool completely. They’ll crisp back up. -
Make-Ahead for Gifting:
I often make a batch a week before Christmas, portion them into jars, and add ribbons and labels the night before I hand them out. They hold beautifully, and the flavor actually deepens slightly after a day or two.
Notes from My Kitchen to Yours
A few little things I’ve learned after making more batches of oven roasted pecans than I can count:
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Don’t crank the oven higher.
It’s tempting to raise the temp to speed things up, but high heat can burn the sugar before the nuts toast. That lower 300°F temperature gives you even, gentle roasting and better caramelization. -
Use parchment, not bare metal.
The sugar coating loves to glue itself to unlined pans, and you’ll lose half your dessert nut topping to scrubbing. Parchment or a silicone mat saves the nuts and your sanity. -
Taste your nuts before baking.
I know that sounds obvious, but pecans can go stale more quickly than you think. If they taste flat or oily before you start, they won’t magically improve in the oven. -
Play with the salt level.
Our family likes a salty-sweet balance, so I often finish the batch with a little flaky sea salt. If you’re planning to use these mostly over desserts, you might keep them more sweet and gentle on the salt. -
Great for “clean out the pantry” nights.
When I have a handful of nuts left from other recipes, I’ll weigh them, round up to about 4 cups with pecans, and treat them all the same way. Instant snack bowl. -
Think beyond snacking.
These easy candied nuts are incredible:- Crumbled over roasted sweet potatoes
- Sprinkled on top of a simple green salad with cranberries
- As a crunchy roasted pecans topping for cheesecake, brownies, or pumpkin pie
Honestly, I make a “family batch” and a “baking batch” when I can, because the snackers tend to find them fast.
Cinnamon Sugar Roasted Pecans Recipe FAQs
1. Can I make this Cinnamon Sugar Roasted Pecans Recipe without egg white?
Yes. For an egg-free version, you can use 2–3 tablespoons of aquafaba (the liquid from a can of chickpeas) whipped until frothy. It works almost the same way as egg white for helping the sugar stick.
2. Are these candied pecans very sweet?
They’re sweet, as you’d expect from a candied pecans recipe, but the salt and cinnamon keep them from tasting one-note. If you want them less sweet, you can reduce the sugar by 2–3 tablespoons and bake as directed.
3. Can I use this for salad topping pecans?
Absolutely. Let them cool completely, then roughly chop and sprinkle over salads with apples, pears, blue cheese, or goat cheese. They add crunch, sweetness, and a little spice that makes simple salads feel fancy.
4. How do I keep the coating from clumping?
Make sure the nuts are coated evenly with the egg white, then add the sugar mixture gradually while tossing well. Stirring every 10 minutes in the oven and spreading them out again in a single layer also helps prevent big clumps.
5. My nuts turned out sticky—what happened?
If the coating stays sticky after cooling, they likely needed a few more minutes in the oven, or the humidity was high. You can put them back on a baking sheet and bake for another 5–10 minutes at 275–300°F, then cool again.
6. Can I use this method with other nuts besides pecans?
Yes. This is a great base for sweet roasted nuts in general. Walnuts, almonds, cashews, or a mix will all work; just keep the total amount around 4 cups and stir well during baking.
7. Are these cinnamon sugar nuts gluten-free?
Yes, as written, this recipe is naturally gluten-free. As always, double-check your vanilla and spices if you’re serving someone with celiac disease, just to make sure there are no additives.
8. What’s the best way to package these as a gift?
Let them cool completely, then scoop into small mason jars, cellophane treat bags, or tins. Add a little tag that says “Cinnamon Sugar Roasted Pecans” with the date and a note like “Great on salads and ice cream!”—people love the serving ideas.
Conclusion: A Sweet, Crunchy Tradition Worth Keeping
This Cinnamon Sugar Roasted Pecans Recipe has become one of those traditions that quietly anchors the season in my house—the smell, the warmth of the oven, the little jars lined up on the counter waiting to be shared. It’s simple, it’s flexible, and it turns a humble bag of nuts into a sweet roasted treat that feels worthy of any celebration.
If you make a batch, I’d love to hear how you use them—straight from the jar, scattered over salads, or maybe as a crunchy topping on your favorite dessert. And if you enjoy this, you might also like exploring other spiced pecan recipes or easy candied nuts variations; once you start, you’ll see how many ways a tray of baked cinnamon pecans can brighten up your table.
Cinnamon Sugar Roasted Pecans
Ingredients
- 4 cups pecan halves about 1 lb / 454 g; raw, not roasted or salted
- 1 large egg white or 3 tablespoons pasteurized liquid egg whites
- 1 tablespoon water
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar 100 g
- 1/2 cup light brown sugar 100 g, packed; dark brown sugar ok for deeper flavor
- 1 1/2-2 teaspoons ground cinnamon use 2 teaspoons for bolder flavor
- 1/2 teaspoon fine sea salt or table salt; increase to 3/4 teaspoon for saltier-sweet nuts
- 1/4 teaspoon ground nutmeg or allspice optional, for extra warm spice
- 1 pinch cayenne pepper optional; add more for noticeable heat
Instructions
- Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. If your pan is small, prepare two pans so the pecans can bake in a single layer.
- In a medium bowl, whisk together the granulated sugar, brown sugar, ground cinnamon, salt, and, if using, nutmeg or allspice and cayenne pepper. Break up any clumps of brown sugar so the mixture is evenly combined. Set aside.1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 1/2-2 teaspoons ground cinnamon, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground nutmeg or allspice, 1 pinch cayenne pepper
- In a large mixing bowl, add the egg white and water. Whisk or beat with a fork until frothy and slightly thickened, 30–45 seconds. You do not need stiff peaks; just a foamy texture. Whisk in the vanilla extract.1 large egg white, 1 tablespoon water, 1 teaspoon pure vanilla extract
- Add the pecan halves to the egg white mixture. Toss gently but thoroughly until every pecan looks lightly and evenly coated.4 cups pecan halves
- Sprinkle the cinnamon sugar mixture over the wet pecans in 2–3 additions, tossing well between each addition. Continue stirring until all pecans are evenly covered in a sandy, sticky coating and almost no loose sugar remains in the bottom of the bowl.
- Transfer the coated pecans to the prepared baking sheet. Spread them into an even, single layer, separating any large clumps so they roast and crisp evenly.
- Bake for 30–35 minutes, stirring every 10 minutes. Each time you stir, spread the pecans back into an even single layer. The coating should gradually dry out, harden, and darken slightly, and the nuts will smell toasty and cinnamon-y.
- Starting around the 25-minute mark, check more frequently. The pecans are done when the coating looks dry rather than wet or shiny and the nuts are deeply fragrant but not burned, especially around the edges of the pan.
- Place the baking sheet on a cooling rack and let the pecans cool completely on the pan. As they cool, the coating will crisp up into a crunchy shell. If you prefer individual pieces, break up any clusters while the nuts are still slightly warm.
- Once completely cooled, taste a few pecans. If you’d like more salty-sweet contrast, sprinkle a very small pinch of flaky sea salt over the top while the nuts are still just slightly warm, then let cool fully before storing.
Notes
- Pumpkin Spice: Replace cinnamon and nutmeg with 2 teaspoons pumpkin pie spice.
- Vanilla Maple: Replace 1/4 cup of the brown sugar with maple sugar or finely ground maple flakes.
- Spicy Smoked: Add 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne.
- Orange Cinnamon: Add 1 teaspoon finely grated orange zest to the sugar mixture.
- Mixed Nuts: Use a mix of pecans, walnuts, and almonds totaling about 4 cups; bake the same way. Tips: Keep oven at 300°F to prevent burning. Always line the pan with parchment or a silicone mat so the coating doesn’t stick. Taste pecans before starting to be sure they’re fresh, and adjust salt level depending on whether you’ll mainly snack on them or use them as a dessert topping.
