Pecan Cinnamon Sugar Snack

Sweet and spiced pecan snack mix is my go to treat when I need something crunchy to serve for gatherings or as an afternoon pick me up. The irresistible combination of caramelized sugar cinnamon and roasted nuts means every handful disappears quickly and brings a touch of warmth to any occasion.

I first made this as a last minute treat for unexpected guests. After seeing how fast the bowl emptied it quickly became a yearly favorite for holiday nibbling and cozy movie nights.

Ingredients

• Large egg white: helps the sugar and spice stick giving a glossy crisp finish to each pecan. Make sure the egg is fresh for the best whipping.
• Water: adds just enough moisture to help whisk the egg white into a light and airy froth.
• Pecans: rich buttery and naturally sweet. Look for plump pecans with no shriveled bits or bitterness.
• White sugar: brings classic sweetness and caramelizes to form a delicate crunchy shell.
• Ground cinnamon: gives signature warmth and a gentle spice that balances the sugar.
• Salt: sharpens all the flavors and prevents the mix from being overly sweet. Opt for fine sea salt so it mingles evenly.

Instructions

Prepare the Oven and Pan:

Preheat your oven to 250 degrees F which is a low and steady heat to gently toast the pecans. Line a baking sheet with parchment paper so the pecans will not stick and cleanup will be a breeze.

Froth the Egg White:

In a large clean bowl whisk the egg white with water until frothy and thick but not stiff. This step is crucial since it helps the sugar and spice cling to every curve of the nut.

Coat the Pecans:

Add all the pecans to your frothy egg white and toss well. Each nut should look lightly shiny and moist from the mixture so every bit of the coating will stick.

Combine Sugar and Spice:

In a small bowl thoroughly mix the sugar with cinnamon and salt. Make sure there are no clumps so the flavor is even throughout the batch.

Sugar Coat the Pecans:

Sprinkle the sugar mixture over the egg coated pecans in batches tossing after each addition. Take the time to ensure the sugar and spice reach every nook and cranny on all the nuts.

Arrange on Baking Sheet:

Spread the coated pecans as a single even layer on your baking sheet. This keeps them from steaming and helps the sugary crust become crisp in the oven.

Roast Slowly:

Place in the preheated oven and bake for 1 hour. Every 15 minutes use a spatula to gently stir and spread the pecans so they bake evenly and do not stick.

Cool Down:

Remove the baking sheet once the pecans are golden and fragrant. Let them cool completely on the sheet where they will continue to crisp as they cool.

Store Properly:

Once cooled transfer the pecans to an airtight jar or container. They will keep crispy if sealed up and can be enjoyed all week.

There is something about cinnamon sugar that makes me instantly think of holidays and warmth. Pecans steal the show for me in this recipe because their flavor deepens so much in the oven and when I made these with my grandmother as a child the smell from the kitchen always pulled me in from outside.

Storage Tips

Keep your cooled pecans in an airtight container at room temperature and they will stay crisp for up to two weeks. If you need to keep them longer store in the fridge but let them return to room temp before serving for the best texture. Humidity will soften the coating so always reseal quickly after taking some out.

Ingredient Substitutions

You can use walnuts or cashews if pecans are unavailable but pecans give the most buttery result. Brown sugar works instead of white for a deeper caramel twist. Pumpkin pie spice can swap in for the cinnamon if you want a different kind of warmth.

Serving Suggestions

Serve these in bowls alongside a cheese board for an elegant touch or fill little snack bags for school lunches or party favors. Try chopping them and sprinkling over yogurt for breakfast or even ice cream for dessert.

Cultural and Historical Notes

Candied nuts are a Southern tradition and each family has its own secret blend of spice and sugar. This spiced pecan variation is especially popular during the holidays and often appears at church bake sales and family tables as a token of hospitality.

Seasonal Adaptations

Add a dash of nutmeg in the winter for extra warmth. Try using maple sugar instead of white sugar in the fall for rich flavor. Mix in a pinch of cayenne for a subtle heat that is great in cooler months.

Success Stories

Several friends have started bringing jars of these pecans to their offices and tell me they disappear before lunch is over. One reader told me she made them as party favors at her autumn wedding and they were the first treat gone from the tables.

Freezer Meal Conversion

If you want to prep ahead you can freeze the finished pecans for up to three months. Lay them out on a tray to freeze separately first then pack into freezer bags. Shake the bag before serving to break up any clusters.

This pecan snack mix is a staple for special occasions and weekday treats alike. You will love sharing it with family and friends—or just enjoying it all yourself!

Recipe FAQs

→ How do you ensure the pecans are evenly coated?

Stir the pecans thoroughly after adding both the egg white mixture and the sugar-cinnamon mixture, ensuring every nut is well covered.

→ Can I use a different nut instead of pecans?

Yes, this method also works well with walnuts or almonds, adjusting baking times as needed for similar results.

→ Why is it important to stir the pecans during baking?

Stirring every 15 minutes helps prevent sticking and ensures each pecan gets evenly toasted with a consistent coating.

→ What does the egg white do in this snack?

The egg white helps bind the sugar and spices to the pecans, creating a crisp, glossy outer layer during baking.

→ How should I store the finished pecans?

Once cooled, keep the pecans in an airtight container in a cool, dry place for maximum freshness and crunch.