This is a super easy, super quick candy coated pecan recipe.
What is so great about this recipe is that the main two ingredients came from my yard ! The pecans came from my huge pecan tree and the eggs came from my chickens. This not only taste wonderful but is a great frugal recipe if you have access to pecan trees.
The first time I made this I remember looking at the nuts thinking that there was no way this was going to make those beautiful candied pecans I had seen pictures of.  The first two times you take it out of the oven to stir it, the coating is still going to look liquified so don’t panic.  The third time you take it out to stir (after 45 minutes) you will see a huge difference.  When you take it out after one hour, you will have perfect candy coated pecans.
NOTE:  I have started using parchment paper on my cookie sheet which has made clean up a breeze.


2 egg whites
2 tbsp water
1 tsp vanilla
1 cup sugar
1/2 tsp salt
1 tsp cinnamon
4 cups (16 oz) pecans



  1. Preheat oven to 225.
  2. In a large bowl beat/whisk the egg whites, water, and vanilla.
  3. Add pecans to the egg white mixture and stir to coat.
  4. Mix together the sugar, salt and cinnamon, then pour over the pecans in the egg white mixture, stirring to coat.
  5. Spread pecans on a baking sheet that has been sprayed with cooking spray and bake for one hour, stirring every 15 minutes.
Whisk the egg whites with 2 tablespoons of water and 1 teaspoon of vanilla.
Stir in your pecans..
In a separate bowl, mix together the sugar, cinnamon, and salt.  Sprinkle over the pecan/egg white mixture.
Stir well making sure to coat all of the pecans.
Spread the sugar-glazed pecans onto a baking sheet that has been sprayed with cooking spray.
Bake on low heat, 225, for one hour. You’ll want to stir about every 15 minutes.
This recipe featured at
Crumbs and Chaos
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  1. Amy says:

    This looks very yummy. How I wish I had a pecan tree!

  2. Hi Shelia, These look amazing so simple yet so delicious.

    If you don’t mind, I’d love if you’d link these up (and any other dessert creations) on Sugar & Slice Sunday link party. Each week Sunday-Thursday.

    Sweet 2 Eat Baking

  3. Miz Helen says:

    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
    Miz Helen

    • Dianne says:

      I have been making these for our Senior Club functions and at our small local events. They are so easy and everyone loves them. I get my pecans fresh from Hamilton Ranch in Porterville CA (they have a web site) and the fresh pecans make all the difference. They are a good fundraiser. I love to do all the same type of things you do so I understand your passion for new and decorative ideas in the kitchen and elsewhere.

  4. I just made these for my hubby’s birthday and they turned out beautifully. Taste just like the ones we used to buy in the mall. great recipe. Liked it so much i wrote it in the back of my favorite dessert cookbook. thanks

  5. Amanda Edwards says:

    I just made these for our Christmas party and they’re delicious. I’m terrible in the kitchen but I could even make these they’re so simple!

    • admin says:

      They were so easy weren’t they. There is no way to go wrong using this recipe and if you used parchment paper ( a lesson I finally learned) there is also no mess to clean up.

  6. DONNA B says:

    BEWARE! I made these and I promised never to make them again until the holidays. You can seriously not stop eating them!

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