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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