If you’ve never made homemade Cinnamon Sugar Pecans, now is the time to try! These sweet, crunchy pecans are better than anything you’ll find at the store—and yes, they’re downright addictive. Coated in a crisp cinnamon-sugar layer, they’re the perfect snack for the holiday season or any time you want something cozy and flavorful. I love grabbing a handful straight from the jar, but they’re also amazing tossed on salads or added to a charcuterie board. Plus, as they bake, your entire house will fill with the warm, comforting scent of cinnamon... it’s absolutely heavenly! Trust me—you’ll be hooked after just one bite of these cinnamon sugar pecans!
I absolutely LOVE these pecans! We actually keep a freezer safe baggie of them in my freezer year round. They are so yummy on top of so many salads! Or just a quick sweet snack!
These also make a great food gift at the holidays! Just like my Caramel Corn as Food Gifts!
Ingredients
- egg white
- vanilla
- pecan halves
- granulated sugar
- sea salt
- cinnamon
- nutmeg
See exact quantities in recipe card
Instructions
To make these irresistible cinnamon sugar pecans, you’ll start by preheating your oven to 250°F and greasing a large baking sheet. While the oven warms, combine the sugar, sea salt, cinnamon, and nutmeg in a small bowl and set it aside—this will be your sweet and spicy coating. Next, in a large mixing bowl, whisk together the egg white and vanilla until the mixture becomes frothy, which takes about one minute.
Then, begin adding the pecans to the wet mixture, two cups at a time, stirring to ensure they’re evenly coated. You may need slightly more or fewer pecans depending on the size of your egg white, but the key is making sure each nut is well covered before adding more. After the pecans are fully coated in the egg white mixture, sprinkle the cinnamon-sugar mixture over the nuts and stir until everything is evenly combined. Be sure to scrape down the sides and bottom of the bowl to incorporate every bit of that delicious coating.
Spread the pecans in an even layer on the prepared baking sheet and bake for one hour, stirring every 15 minutes to ensure they toast evenly. Once done, you can let them cool or enjoy them warm right out of the oven. For storage, place the cooled pecans in an airtight container at room temperature—or keep a stash in the freezer for a sweet treat anytime!
Watch the video below to see this awesome recipe in action!
Storage
This is my favorite part of this recipe...they store GREAT! For weeks an airtight container or MONTHS in the freezer. I keep a baggie of these in my freezer and put them on salads all year long or grab a few for a quick snack!
- Room Temp - airtight container in dry place in the kitchen or pantry for up to 2 weeks
- Freezer - air tight container for 3-6 months (can last longer, but I never make it that long!)
Equipment
I totally believe a well stocked kitchen makes cooking and baking so much more fun and enjoyable. Having a heavy duty baking sheet is important. Here is a link to some of my favorites!
Also, these pecans are amazing for food gifts at the holidays! These bags work perfect for that!
Top Tip
Make sure every pecan is coated with egg white. Keep adding pecans until there is not any egg pooling at the bottom of the bowl.
Holiday Time
Although these pecans are great year round, they really show off beginning in the fall seasons. Are you looking for more seasonal treats? Try one of these below soon!
Quick Weeknight Meals
Cinnamon Sugar Pecans
Ingredients
- 1 egg white
- 1 Tablespoon pure vanilla extract
- 4-5 cups pecan halves
- 1 cup granulated sugar
- 1 teaspoon sea salt
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 250℉.
- Grease a large baking sheet. In a small bowl, combine sugar, sea salt, cinnamon and nutmeg set aside.
- In a large mixing bowl, whip egg white and vanilla with a whisk until frothy (about 1 minute).
- Add pecans to wet mixture 2 cups at a time, stirring to coat the nuts evenly. Depending on the size of your egg white you may use slightly more or less pecans. Just make sure all nuts are well coated before adding more. Once pecans are completely coated, sprinkle the dry ingredients over the pecans and stir until evenly coated. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the pecans.
- Spread the pecans evenly on the prepared baking sheet.
- Bake at 250℉ for 1 hour. Stirring every 15 minutes. Let cool or enjoy them warm! Store in an airtight container at room temperature or in the freezer!
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