I make this Cinnamon Sugar Pecan Snack when you and I want that classic candied pecan crunch for holiday grazing boards, salad toppers, or quick gifts, without messing with a candy thermometer. You whisk one egg white with a splash of water, toss in pecans, coat them in cinnamon sugar, then bake low and slow until they’re crisp, aromatic, and impossible to stop snacking on.
Why you’ll love these candied pecans
These pecans bake at 250°F for an hour, which dries the egg‑white coating into a thin, shattery shell instead of a sticky glaze, just like other cinnamon sugar pecan recipes that call for stirring every 15 minutes. They’re perfect for holiday jars, movie‑night snacks, or tossing over salads and yogurt, and you can easily add cayenne or swap in other nuts like almonds or walnuts using the same method.
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