Sugar Coated Pecans Recipe -
Sugar Coated Pecans Recipe
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Sugar Coated Pecans
See how to make the perfect sweet snack. See more

Sugar Coated Pecans

Recipe by  

"These sweet pecans are wonderful snacks for any occasion."

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings


  1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2009

I would like to update my review. I have made these numerous times and they are well received. I have continued to use the two egg whites although I am not sure if it is necessary or not. I use 2 tsp. of water and 1 teaspoon of vanilla. They turn out wonderful. This is an outstanding recipe. I do make a slight change in the directions. I whip my egg whites in my 5 quart bowl from my Kitchen Aid Mixer. I add the pecans and stir. I then slowly add the sugar mixture right into the bowl with the pecans. I mix after each small addition of sugar. I find it mixes well this way. I have tried the ziploc bag method and find it is not necessary. All in one bowl works well for me. Another update as of 10/2009. I have continued to make these for parties and gifts. I get many requests for the recipe. In the past I always used sugar made from sugar beets. Recently I switched to buying sugar made from sugar cane. I have to say I prefer these made with sugar from sugar beets. It seems like the sugar from sugar cane melts more so the pecans look a bit different. They still taste okay, but I will be buying sugar from sugar beets again for this recipe.

Most Helpful Critical Review
Aug 11, 2011

Not great.

Feb 10, 2004

Wow, wow, wow! Earns all 5 stars easily. Even better after they cool off because they get much crunchier. Your house will smell great! Made the recommended modifications: (1) 2 egg whites for more moisture (2) used 1 T. vanilla instead of water - this makes for a very strong scented egg white mixture which made me nervous, but the final nuts taste perfect (3) 1 tsp. cinnamon.

Mar 06, 2006

Great recipe for holiday snacking. Definitely use 2 gallon-size ziploc bags with this recipe: Put the egg mixture in 1 bag and the sugar mixture in the other. Add the pecans to the first bag to coat, then transfer them to the 2nd bag and shake. Much easier to thoroughly coat the pecans!

Mar 25, 2009

I'm so impressed with this recipe that I went out and bought 5 pounds of whole pecans (at over $9.00 per pound!)and plan to put them in the 20+ baskets I give out at Christmas along with cookies, jams, and my famous lemon bread. Does anyone know how long they will last? Can they be frozen? Thanks! ** An update....the original recipe is the best for the most part...I tried it with vanilla...better with water.....also tried with brown sugar.....white is better. Two things I did do....used 2 egg whites and almost twice as much cinnamon. I got so many requests for the recipe. I will include these nuts in my baskets every year from now on. Easy and soooo tasty! Oh, and the kitchen smells wonderful while they are baking too...BTW, they freeze beautifully!

Jun 16, 2006

I used 1 cup Splenda in place of white sugar and it was great!

May 16, 2004

This is a great recipe. It was a bit easier for me to put the egg white in a gallon ziploc bag and the sugar mix in a bag and put the pecans in the egg white and flip it around and then dump them in the sugar and flip it around. A lot less clean up that way too. Great flavor.

Jan 21, 2004

This is an excellent recipe. Very easy to make. I don't usually like sweet roasted pecans, but my husband wanted these to put on top of ice cream. The salt in the recipe is what makes it so good. I also added just a little extra cinnamon, and baked them on Reynolds release foil with no oil, it worked great. Easy clean up, just tossed the foil and I was done.


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 150 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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