Cinnamon Sugar Roasted Pecans (Printable version)

Sweetly glazed pecans with cinnamon and sugar, perfect for snacking or adding crunch to desserts.

# List of ingredients:

→ Nuts

01 - 4 cups raw pecan halves

→ Sugar Mixture

02 - 1 cup granulated sugar
03 - 1 tablespoon ground cinnamon
04 - 1/2 teaspoon fine sea salt

→ Coating

05 - 1 large egg white
06 - 1 tablespoon water
07 - 1 teaspoon pure vanilla extract

# Directions:

01 - Set oven temperature to 300°F and line a large baking sheet with parchment paper or a silicone baking mat.
02 - In a medium bowl, whisk together granulated sugar, ground cinnamon, and fine sea salt until evenly mixed.
03 - In a large bowl, whisk the egg white, water, and pure vanilla extract until frothy.
04 - Add pecan halves to the egg white mixture and toss thoroughly to ensure even coating.
05 - Sprinkle the sugar mixture over the coated pecans and toss until all nuts are well covered.
06 - Spread the pecans in a single layer on the prepared baking sheet to ensure even roasting.
07 - Bake pecans at 300°F for 30 minutes, stirring every 10 minutes to promote uniform browning.
08 - Remove from oven and allow pecans to cool completely on the baking sheet; the coating will harden as they cool.
09 - Once cooled, transfer pecans to an airtight container to maintain freshness.

# Expert Advice:

01 -
  • They're impossibly easy to make but taste like you spent hours perfecting them, which feels like sharing a secret with anyone lucky enough to try them
  • That crunchy-sweet exterior paired with the buttery pecan inside became my answer to every gift-giving occasion and unexpected guest
  • One batch never lasts long, whether you're snacking straight from the container or using them to crown your morning oatmeal or evening dessert
02 -
  • The temperature matters more than you'd think, 300°F feels low but it's exactly right because higher heat can burn the sugar coating before the pecans finish roasting
  • Those 10-minute stirring intervals aren't just suggestions, they're the difference between evenly caramelized pecans and a batch with some burnt corners
  • The coating won't feel completely crispy while the pecans are still warm, that hardening happens as they cool completely, so patience here is genuinely rewarded
03 -
  • Don't skip the egg white step thinking you'll just use oil instead, it's not the same at all. The egg white creates an entirely different texture that actually becomes crispy rather than oily
  • Invest in a good instant-read thermometer if you're serious about baking, you can verify your oven temperature and understand why consistent results matter so much
  • The 10-minute stirring intervals sound tedious but they take 30 seconds each time, and the difference in evenness is worth every single one of those moments

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