Cinnamon Sugar Roasted Pecans (Printable Version)

Sweet, crunchy pecans with fragrant cinnamon-sugar glaze, ideal for snacks or dessert garnishes.

# What You'll Need:

01 - 4 cups raw pecan halves

02 - 1 cup granulated sugar

03 - 1 tablespoon ground cinnamon

04 - ½ teaspoon fine sea salt

05 - 1 large egg white

06 - 1 tablespoon water

07 - 1 teaspoon pure vanilla extract

01 - Set oven to 300°F and line a large baking sheet with parchment paper or a silicone baking mat.

02 - Combine granulated sugar, ground cinnamon, and fine sea salt in a medium bowl; set aside.

03 - In a large bowl, whisk egg white, water, and vanilla extract until frothy.

04 - Add pecan halves to the egg white mixture and toss to ensure even coating.

05 - Sprinkle the prepared cinnamon sugar over the coated pecans and toss until fully covered.

06 - Spread the nut mixture evenly in a single layer on the prepared baking sheet.

07 - Bake for 30 minutes, stirring the pecans every 10 minutes to promote uniform roasting.

08 - Remove from oven and allow pecans to cool completely on the baking sheet; the coating will crisp as they cool.

09 - Once cooled, transfer pecans to an airtight container for storage.

01 -

They're ridiculously easy to make with just a handful of ingredients you probably already have in your pantry, yet they taste like you spent hours on them.
The contrast between the crispy, caramelized exterior and the buttery soft pecan inside is absolutely addictive—you'll find yourself reaching for just one more.
They work magic as a hostess gift, a salad topper, an ice cream garnish, or simply a snack to have on hand when cravings strike.

02 -

The temperature matters more than you think. I learned this the hard way when I rushed and set the oven to 350°F—the pecans burned before the coating could properly set. The low and slow approach of 300°F is worth every minute.
Stirring every 10 minutes is non-negotiable. I once set them and walked away, hoping to multitask. The bottom batch came out burnt while the top was undercooked. Those intervals keep everything golden and even.

03 -

If you don't have parchment paper, a silicone mat works just as well and might actually be superior because nothing sticks. Avoid bare baking sheets—these will absolutely stick and break apart.
The secret to incredibly even coating is using a second pair of hands. My partner and I have made these together many times, and having someone to hold the bowl while another person stirs is the difference between perfect and pretty good.