Candied Pecans
Some gifts just feel like the holidays, and candied pecans are at the top of that list. They’re warm, crunchy, sweet, and coated in that classic glossy shell that makes your whole kitchen smell like a Christmas market. They’re the kind of homemade treat people nibble on straight from the jar and then immediately ask, “Do you have more?”
For The Gift Guide You Can Make, candied pecans check every box: they’re quick, inexpensive, pantry-friendly, and incredibly giftable. You can package them in small jars, parchment-lined tins, or cellophane bags tied with ribbon, and they instantly look elevated without any extra effort. They’re also naturally sweetened, which gives them a deeper, more caramel-like flavor than traditional sugar-heavy recipes.
Whether you’re gifting these to teachers, neighbors, coworkers, stocking stuffers, or adding them to holiday snack boards, candied pecans always disappear fast — so I recommend making an extra batch to keep for yourself.
Why You’ll Love This Recipe
- Quick & easy: Ready in under 30 minutes from start to finish.
- Naturally sweetened: Uses coconut sugar or maple syrup for a richer, deeper flavor.
- Perfect for gifting: A little goes a long way — each batch fills multiple jars.
- Smells like the holidays: Your whole kitchen will smell warm and cinnamon-y.
- Versatile: Delicious on salads, oatmeal, yogurt bowls, ice cream, charcuterie boards, and more.
- Crunchy, glossy coating: The texture is addictive in the best way.
Ingredients
Raw pecans:
Use raw, unsalted pecans so you control the flavor. Halves work best because they coat evenly and look beautiful in jars.
Coconut sugar or maple syrup:
Both options give these pecans a caramel-like sweetness without refined sugar. Maple syrup adds a glossy finish; coconut sugar makes them extra crunchy.
Egg white:
Helps the cinnamon-sugar mixture stick to the pecans and creates that classic candied crunch once baked.
Cinnamon:
Adds warmth and coziness to every bite — the essential holiday flavor.
Vanilla extract:
Enhances sweetness and rounds out the flavors. You can also use vanilla bean paste for a more gourmet feel.
Fine sea salt:
Balances sweetness and brings out the nutty richness of the pecans.
Ingredient Swaps
No coconut sugar? -> Use maple sugar for a cleaner, lighter flavor.
Want them extra glossy? -> Use maple syrup instead of coconut sugar.
Prefer mixed nuts? -> Swap in almonds, cashews, or walnuts using the same method.
Want them spicy? -> Add a pinch of cayenne or chili powder.
More cinnamon-y? -> Increase cinnamon to 1½ teaspoons.
Equipment Needed
- Large mixing bowl
- Whisk or fork
- Baking sheet
- Parchment paper
- Rubber spatula
- Cooling rack (optional but helpful)
- Three 16-oz jars for gifting
How to Make Candied Pecans
Step 1: Prepare your pan.
Line a large baking sheet with parchment paper and set it aside. This prevents sticking and makes cleanup easy once the pecans cool and set.
Step 2: Warm the coconut sugar.
Add the coconut sugar to a large skillet over medium heat. As it warms, it will begin to soften and melt slightly, creating the base for the candy coating.
Step 3: Add the pecans.
Pour the raw pecans directly into the skillet with the coconut sugar. Stir continuously so the nuts are evenly coated as the sugar melts and begins to caramelize.
Step 4: Add the spices and salt.
Sprinkle in the cinnamon, vanilla, and fine sea salt. These ingredients deepen the flavor and balance the sweetness. Keep stirring so everything coats evenly and nothing burns.
Step 5: Cook until glossy and fragrant.
Continue stirring for a few minutes until the pecans look glossy and smell toasted. The sugar should cling tightly to the nuts, forming a sticky coating.
Step 6: Spread and cool.
Immediately transfer the candied pecans to the prepared parchment-lined baking sheet. Spread them out into a single layer so they don’t clump together as they cool.
Step 7: Let them set completely.
Allow the pecans to cool at room temperature for 20–30 minutes. As they cool, the coating will harden into that classic crisp candied texture.
Storage & Shelf Life
Store in airtight jars at room temperature
Keeps fresh for 2–3 weeks
Do not refrigerate (moisture softens them)
Perfect for make-ahead gifting
How to Use Candied Pecans
Use as a holiday dessert garnish
Snack straight from the jar
Sprinkle over salads
Add to cheese boards
Top oatmeal or yogurt
Frequently Asked Questions
Yes,“candied pecans” is simply the more common name.
Absolutely. They’re ideal for making 1–2 weeks in advance.
Yes, as long as they’re fully cooled and stored airtight.
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Candied Pecans
Ingredients
- 6 cups raw pecan halves
- 1 ½ cups coconut sugar
- 3 tbsp maple syrup
- 3 egg whites
- 3 teaspoons vanilla extract
- 1 ½ teaspoons cinnamon
- ¾ teaspoon fine sea salt
Instructions
- Preheat oven to 300°F and line a baking sheet.
- Whisk egg whites until foamy.
- Stir in coconut sugar, maple syrup, vanilla, cinnamon, and salt.
- Add pecans and toss to coat.
- Spread evenly on baking sheet.
- Bake 45–50 minutes, stirring every 15 minutes.
- Cool completely before storing.
Notes
- Stirring during baking prevents burning.
- Pecans crisp fully once cooled.
- Store airtight for best texture.
