Our old-fashioned cinnamon roasted pecans are incredibly easy to make. With just six ingredients and a few minutes of prep, you’ll have a fragrant, crunchy snack perfect for gifting or sharing.
Cinnamon pecans are the best way to enjoy pecans.
They fill the kitchen with a warm, inviting aroma while roasting and make an easy seasonal treat. These cinnamon candied pecans are perfect for fall gatherings, game day snacks, or packaged as holiday gifts for neighbors and friends. They’re naturally gluten-free and dairy-free, making them a great option to share.
I like to make a big batch to tuck into gift bags during the holidays. Best of all, they start with simple pantry ingredients. Here’s what you’ll need to make cinnamon roasted pecans:
Start With Simple Ingredients
- Raw pecans — look for raw pecan halves. They toast evenly and give the coating plenty of surface to cling to. If you need to avoid gluten, check packaging for shared-processing warnings.
- Sugar — use white cane sugar for the lightest, crispiest coating. Brown sugar can work but may stay slightly softer.
- Cinnamon — generous cinnamon is what gives these pecans their signature warm flavor.
- Salt — a pinch of salt balances the sweetness and enhances the cinnamon and vanilla notes.
- Egg white — a frothy egg white helps the cinnamon-sugar stick to the pecans and creates a light, crunchy finish.
- Vanilla extract — beaten into the egg white, vanilla adds depth and rounds out the flavor.
How To Make Cinnamon Pecans, Step By Step
The full recipe with amounts and tips is in the recipe card below.
- Preheat and prep. Preheat the oven to 250°F (120°C). Set out an unlined cookie sheet or baking pan — do not use parchment or foil so the nuts can properly dry and crisp.
- Mix the cinnamon-sugar. Whisk together the sugar, cinnamon, and salt in a small bowl until well blended; set aside.
- Froth the egg white and vanilla. In a large bowl, combine the egg white and vanilla. Beat with a hand mixer 1–2 minutes until frothy. A whisk works too but takes longer. Aim for frothy, not stiff peaks.
- Coat the pecans. Add the pecans to the frothy egg white and stir to coat. Sprinkle the cinnamon-sugar mixture over the pecans and stir until they’re evenly coated.
- Bake. Spread the coated pecans in a single layer on the prepared baking sheet. Roast at 250°F for 1 hour, stirring every 15 minutes. Baking the full hour ensures the coating dries and becomes crisp.
- Cool completely. Remove from the oven and allow the pecans to cool fully on the baking sheet; this prevents steaming and keeps them crisp.
- Store or serve. Store cooled pecans in an airtight container at room temperature for up to 2 weeks, or freeze for up to 1 month.
FAQ + Tips for the Best Cinnamon Candied Pecans
Use a bare pan. An unlined, ungreased baking sheet yields the crispiest coating. The pan cleans easily with warm water afterward.
Dry the pecans completely. Let them cool to room temperature before storing so they stay crisp and don’t soften from trapped steam.
Can I skip the egg white? The frothy egg white is key to achieving the traditional light, crunchy coating. You could experiment with aquafaba for a vegan alternative, but results may vary.
Why are my cinnamon pecans soft?
A few common reasons:
- They weren’t baked the full time or at the right temperature. Use an oven thermometer to confirm accuracy.
- They were stored warm. If packed before fully cooled, they can steam and soften.
- High humidity. In humid environments, dried coatings can absorb moisture; keep pecans in an airtight container once cool.
More Yummy Treats To Try
Easy Cinnamon Almonds
Pecan Pralines
Chocolate Almond Clusters
The Best Caramel Popcorn
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Easy Cinnamon Pecans
Ingredients
- 1 pound raw pecans about 4 cups pecan halves
- 3/4–1 cup sugar (150–200 g)
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- 1 large egg white
- 1 Tablespoon vanilla extract
Instructions
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Preheat and prep. Preheat oven to 250°F. Set out an unlined cookie sheet or baking pan. Don’t line with parchment or foil; it prevents proper drying.
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Combine the cinnamon-sugar. Whisk sugar, cinnamon, and salt together in a small bowl and set aside.
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Froth the egg white and vanilla. In a large bowl, combine egg white and vanilla. Beat 1–2 minutes with a hand mixer until frothy but not at stiff peaks.
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Coat the pecans. Add pecans to the frothy mixture and stir to coat. Sprinkle on the cinnamon-sugar and stir until evenly coated.
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Bake. Spread pecans in an even layer on the prepared pan. Roast at 250°F for 1 hour, stirring every 15 minutes so the coating dries evenly.
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Cool completely. Remove from oven and cool fully on the baking sheet before storing to keep them crisp.
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Store or serve. Keep cooled pecans in an airtight container at room temperature up to 2 weeks, or freeze up to 1 month.
Notes
Video
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Calories: 210kcal
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Carbohydrates: 12.1g
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Protein: 2.5g
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Fat: 18.1g
Find the recipe source:
sweetsandthankyou.com/cinnamon-pecans/