Perfect for gifting or keeping as a sweet snack, these sugar coated pecans have a baked-on cinnamon sugar coating that only requires 4 ingredients to make.
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About Sugar Coated Pecans
I’m always a fan of foods that can fit any occasion, and sugar coated pecans are definitely on that list.
Have a holiday, birthday, or event coming up and you want to gift something homemade? Then a fun snack food like these pecans would make an excellent, thoughtful present without a lot of hassle.
Or maybe you’re just in need of an easy snack and have some pecans left over from a baking project? Then a fresh batch of sugar coated pecans is a total win-win, for both curing a craving and cleaning out your pantry.
But no matter your reason, it’s hard not to whip up a batch of these pecans whenever you find yourself with all the ingredients on hand.
What’s in sugar coated pecans?
To make your own big batch of deliciously sugared pecans, you’ll need the following ingredients:
- Egg whites – Used to help the sugar coating stick to the pecans. You only need one tablespoon for this recipe and a large egg typically yields about two total tablespoons. You can also use an egg white substitute instead, if you’d like.
- Pecans – The star of the show! I used halved pecans because they were finger-food-friendly, but you can also use chopped pecans if you’re making this as a topping for other dishes and desserts.
- Granulated sugar and ground cinnamon – To create that delicious sugary coating. Feel free to adjust either of these to your tastes.
How long do sugar coated pecans last?
I’ve already mentioned that these pecans make great gifts – and they totally do – partly because of how long they last once made.
When stored in an air-tight container, sugar coated pecans can last two to three weeks on the counter.
Can you freeze sugared pecans?
Yes, you totally can!
Once prepared and allowed to cool, these sweet peans can be stored in a sealed container bag or freezer bag in the freezer for up to two months.
Notes & tips for sugar coated pecans
- While this holiday classic is great for snacking and gifting on its own, it can also be used as a topping for other dishes, such as pumpkin pie or sweet potato casserole. And if you plan to use this as a topping, I’d recommend substituting the halved pecans for an equal amount of chopped pecans (although both will work perfectly fine!)
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How do you make sugar coated pecans?
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, add the egg whites and use a whisk (or hand mixer) to whip the egg whites until frothy. This part can be a bit challenging, since you’ve only got a little bit of egg white in a large bowl, but don’t stress about it too much. Just whip as best as you can. As long as you see a healthy amount of bubbles and the egg white has doubled in size, then you’re good to go.
Step 2 – Add the pecans to the bowl and use a spatula to gently toss and coat.
Step 3 – Sprinkle the pecans with sugar and cinnamon, then toss again until all the pecans are coated in sweetness.
Step 4 – Pour the pecans on a large baking sheet and spread out into an even layer.
Step 5 – Transfer to the baking sheet to the oven and bake until pecans are lightly browned.
Step 6 – Enjoy!
Sugar Coated Pecans
- Preheat oven to 300 degrees F.
- In a large bowl, add egg white. Use a whisk or a hand mixer to whip until egg white becomes foamy, about 5-10 minutes.1 tablespoon egg white
- Add pecans to bowl and use a spatula to toss to coat in whipped egg white. Sprinkle sugar and cinnamon on top of pecans, then toss again until pecans are coated in cinnamon sugar.2 cups halved pecans, 1/4 cup granulated sugar, 1 tablespoon ground cinnamon
- Pour sugar coated pecans on a large baking sheet and spread out into a single layer.
- Bake pecans for 30 minutes or until pecans are browned.
- Let pecans cool on the baking sheet.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.