Ingredients
Equipment
Method
Preheat and line the pan
- Preheat the oven to 250°F, then line a sheet pan with parchment for easy cleanup and even baking.
Make the frothy coating base
- Whisk the egg white, water, and vanilla extract until frothy, using a light, airy look as your visual cue that it will cling to the nuts.
Coat the pecans
- Toss the pecan halves with the egg-white mixture until evenly coated, so every nut looks lightly glossy rather than dry spots showing.
Add cinnamon sugar
- Mix the sugar, ground cinnamon, and salt, then toss with the pecans until the nuts are fully coated and speckled all over.
Bake and stir for crunch
- Spread the coated pecans in a single layer and bake for 1 hour, stirring every 15 minutes so the coating crackles and browns evenly.
Cool until crunchy
- Cool the candied pecans completely on the pan until crunchy, then break them apart and store airtight for best snap.
Notes
Pro tip: Bake on parchment in a single layer and stir on schedule—this prevents uneven browning and keeps the cinnamon sugar coating crackly instead of gummy. Store airtight at room temperature for up to 1 week; freeze in a sealed bag for up to 2 months. For a lower-sugar option, use a sugar substitute that measures 1:1 for baking (check label for oven use) to keep the coating texture close to the original.