Cinnamon Sugar Pecans
To make Cinnamon Sugar Pecans, coat the nuts with a foamy binder, sugar, and spice, then bake until fragrant and crisp. They work because the coating actually sets instead of sliding off like glitter from a bad craft.
These cinnamon sugar pecans coat in a foamy egg-white binder before baking, which is what gets them that crisp, crackly shell instead of a soggy sugar coating. They're addictive in the best way.
They're a good holiday snack or a homemade gift in a jar. Bake them low and slow so the coating crisps without burning.
Ingredients
- 3 cups pecans
- 1/2 cup cinnamon
- 1 teaspoon sugar
- 1 egg white
- Pinch of salt
Instructions
- 1Heat the oven to 300°F and line a sheet pan with parchment.
- 2Whisk the egg white until foamy, then toss with the nuts.
- 3Add the sugar, spice, and salt and stir until coated.
- 4Bake until fragrant and dry, stirring once halfway.
- 5Cool completely so the coating hardens cleanly.
Pro Tips
- Foamy egg white is what helps the sugar cling evenly.
- Do not rush the cool-down if you want crisp candy coating.
- A pinch of salt keeps the sweetness from feeling flat.
Substitutions
Storage Instructions
Store airtight at room temperature for a week.
Make Ahead
Perfect for making ahead.
Frequently Asked Questions
Can I make Cinnamon Sugar Pecans ahead of time?
Yes. Perfect for making ahead.
How do I store leftover Cinnamon Sugar Pecans?
Store airtight at room temperature for a week.
Can I freeze Cinnamon Sugar Pecans?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Cinnamon Sugar Pecans?
Cinnamon Sugar Pecans works best with simple sides or toppings that support the main texture instead of competing with it.