Candied Pecans


  • 1 pound (about 4 cups) raw pecan halves
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar 
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg white
  • 1 teaspoon vanilla extract 


  1. Preheat oven to 300 degrees, and line a rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the sugars, cinnamon and salt. 
  3. In a large bowl, whisk the egg white and vanilla extract until very foamy, about 1 minute.
  4. Add the pecans and stir until well coated.
  5. Sprinkle the sugar mixture over the pecans and toss until fully coated. 
  6. Spread pecans into an even layer on the prepared baking sheet. 
  7. Bake for 20 minutes.
  8. Remove pan from oven, stir the pecans and spread them out evenly again.
  9. Bake for another 20 minutes or until the nuts are very fragrant and are starting to darken in color.
  10. Let the pecans fully cool in the pan on a wire rack (the sugar will harden as it cools).
  11. Break into individual pieces and enjoy. 
  12. Store in an airtight container.

The original recipe for these perfect pecans comes from the one and only Pioneer Woman Ree Drummond, and it can be found here.

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