Cinnamon-Sugar Pecans
These crunchy cinnamon-sugar pecans are a delightful snack with a warm cinnamon bite and a sweet, crackly glaze, perfect for gifts, holiday trays, or snacking.
Ingredients
For the nuts
- 1 pound pecans (or substitute almonds, or use a mix) Almonds work beautifully for a milder flavor.
For the coating
- 1 cup granulated sugar Can swap with brown sugar for molasses flavor.
- 1 tablespoon ground cinnamon Adjust for taste preference.
- 2 teaspoons vanilla extract
- 1 large egg white For a vegan version, use 3 tablespoons aquafaba.
- 1/2 teaspoon salt
- 2 teaspoons water
Instructions
Preparation
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper or non-stick foil.
- In a large resealable plastic 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 bubbly.
- Add the pecans (or almonds) to the egg-white mixture and stir until every nut is glossy and well coated.
- Pour the coated nuts into the prepared sugar bag, seal, and shake vigorously until each nut is evenly dusted with the cinnamon-sugar.
- Spread the nuts in a single layer on the lined baking sheet, avoiding overlapping.
Baking
- Bake for 1 hour, stirring gently every 15 minutes to prevent sticking and encourage even browning.
- Once the glaze is dry and the nuts are toasted, remove from the oven and let cool completely on the sheet.
Storage
- Store in an airtight container once fully cooled. Try not to eat them all in one sitting!
Notes
Store cooled pecans in an airtight container at room temperature for up to 2 weeks. Freeze for longer storage up to 3 months. To refresh lost crispness, warm at 250°F for 5-8 minutes.