Roasted Cinnamon-Sugar Pecans

1 egg white

1/2 tablespoon vanilla

1/2 tablespoon water

2 1/4 cups pecan halves

1/4 cup sugar, plus 1 tablespoon

1/4 cup light brown sugar, tightly packed

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

  1. Preheat oven to 250°.  Line a baking sheet with parchment paper or use a silicone non-stick mat.
  2. In a medium bowl, beat egg white, vanilla and water until frothy.  Stir pecans into egg white, coating the nuts evenly.
  3. In a separate medium bowl, stir together sugars, salt, and cinnamon.
  4. Toss the pecans in the sugar mixture until coated, and spread evenly on prepared baking sheet/mat.
  5. Bake pecans for 1 hour, stirring every 15 minutes.   Allow to cool on pan, and store in an airtight container.


  • Want to try a different nut?  Go for it!  Walnuts, almonds, peanuts— you name it.  Use one of those mixed nuts cans… but if they are salted, just don’t add salt to the recipe.  (If you use almonds, try a dash of almond extract in lieu of some of the vanilla or water.  Careful not to use too much, or it will overpower in a gross disgusting way.)
  • The sugar is flexible in this recipe- you can use all white sugar or all brown.  Or all dark brown.  Oh dear God- I just thought of something- imagine maple sugar?  Next time, fo sho.
  • The spicy side of life… you can go there if you want.  Add a dash of cayenne powder or cumin if you’d like?
  • Watch out for the heat.  You will be tempted to pop one or 12 pecans in your mouth after you take your baking sheet out of the oven.  Don’t say I didn’t warn you… these puppies will be hot.  Practice restraint, patient baker.
  • Multi-purpose… save some (just freeze in a ziploc bag) and chop them up the next time you have ice cream- sprinkle overtop.  Or bake into the World’s Greatest Fudge Brownie.  Or chop up into a Chocolate Chip & Pecan Cookie Bar.  You get the hint- these are versatile.
  • Gifts!  Yes, these can be stored in pretty little jars or bags and given as gifts.  (Maybe to yourself?)

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