Cinnamon Sugar Pecans
Crunchy and sweet, these cinnamon sugar pecans are perfect for snacking, topping salads, or as a thoughtful gift in jars.
Ingredients
Nuts
- 1 pound pecans (or swap some or all for almonds)
Coating
- 1 cup granulated sugar (brown sugar can add a molasses note)
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 egg white (or 3–4 tablespoons pasteurized egg white for safety)
- 1/2 teaspoon salt
- 2 teaspoons water
Instructions
Preparation
- Preheat your oven to 250°F. Line a baking sheet with parchment paper or nonstick foil.
- In a large zip-top bag, combine the sugar, cinnamon, and salt. Seal and set aside.
- In a large bowl, whisk the egg white, vanilla, and water with a fork until frothy and slightly thickened.
- Add the pecans (or almonds) to the frothy mixture. Stir until every nut is well coated.
- Transfer the coated nuts into the prepared zip-top bag. Seal and shake until the cinnamon-sugar covers each piece evenly.
- Spread the coated nuts on the prepared baking sheet in a single layer.
Baking
- Bake for 1 hour, stirring gently every 15 minutes.
- Remove from oven and let cool completely on the tray — they crisp up as they cool.
Notes
For a vegan version, substitute aquafaba for the egg white. Store cooled pecans in an airtight container at room temperature. They’ll stay crisp for up to 2 weeks or can be frozen for 3 months. Refresh by heating at 300°F for 5-8 minutes.