Candied Pecans



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These sweet and savory candied pecans are made with coconut sugar and egg whites. They’re perfect for gifting, snacking or adding to salads, cheese boards and more!

There’s something special about homemade gifts. I love making them and receiving them. I definitely don’t consider myself super crafty, but I am pretty good at whipping up homemade gifts, especially those that are edible.

A shallow serving dish containing candied pecans.

This year I was brainstorming different homemade gift ideas and decided it would be fun to do some sort of candied nut. Everyone likes nuts – they’re snackable, sharable and have a longer shelf-life than most baked goods.

I knew I wanted to use coconut sugar and decided rosemary would be a nice savory addition. Once roasted, the pecans have a lovely crunch and sweet rosemary flavor. They’re quite addicting!

Ingredients measured out to make candied pecans: pecans, coconut sugar, egg whites, rosemary (optional) and salt.

Ingredients Needed

  • raw pecan halves – we’ll be adding flavor and toasting these pecans so make sure you grab raw nuts to start!
  • coconut sugar – regular sugar works as well.
  • fresh rosemary – this is optional, but I love the savory flavor the fresh rosemary adds to these candied nuts. You can use any fresh herb but I prefer the combination of rosemary, sugar + pecans.
  • egg whites – the egg whites bind the spices and sugar to the raw nuts and makes them crisp up nicely. The end result is a perfectly coated, crunchy pecan!
  • salt – to balance the sweet and bring all of the flavors together.
Collage of four photos: stirring pecans, rosemary, salt, coconut sugar and whipped egg whites and then photos of the pecans roasting on a pan.

How to Make Candied Pecans

The best part about these candied pecans is that they take no time to whip up – only about 10 minutes of prep and 25 minutes of baking!

Mix the pecans, sugar, rosemary (if using), egg whites and salt in a large bowl. Toss until the pecans are evenly coated. Spread on a baking sheet that has been lined with parchment paper or a silicone baking mat. Bake at 350ºF for 15 minutes, stir and then bake for another 10 minutes. The nuts are ready when the pecans are golden brown. You’ll want to keep an eye on them because they can burn easily!

After they’re done roasting, remove from the oven and allow the pecans to cool completely. They will harden as they cool. Once cool, break apart any nuts that have clumped together and enjoy or store for later!

A shallow serving dish containing rosemary candied pecans. A spool of red and white striped twine and scissors are in the background.

How to Serve Candied Pecans

These are a delicious snack on their own or can be used as a topping to a variety of recipes. I love adding candied pecans to a salad for a sweet + savory crunch. I use them for my grapefruit avocado salad. They would also be delicious with roasted vegetables or even sprinkled on savory oatmeal!

How to Store Candied Nuts

After allowing the nuts to cool completely, store in an airtight container at room temperature for up to 2 weeks. You can store them in the refrigerator or freezer for longer storage!

More Nut Mixes to Try

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.77 from 13 votes

Candied Pecans

These sweet and savory candied pecans are made with coconut sugar and egg whites. They’re perfect for gifting, snacking or adding to salads, cheese boards and more!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3 cups


  • 3 cups raw pecan halves
  • cup coconut sugar (or cane sugar)
  • 1-2 Tablespoons fresh rosemary, finely chopped (optional)
  • 2 Tablespoons egg whites, beaten until frothy
  • 1 ½ teaspoon salt


  • Preheat oven to 350°F and line a large baking sheet with parchment paper.
  • Place pecans, sugar, rosemary (if using), egg whites and salt in a large bowl. Toss until pecans are coated. Spread on prepared baking sheet and place in preheated oven. Set timer for 15 minutes, give pecans a stir and then roast for another 10 minutes for a total of 25 minutes or until pecans are golden. Watch carefully because they tend to burn easily.
    Pecans, sugar, rosemary, and salt added to a large bowl containing whipped egg whites.
  • Remove from oven and allow pecans to cool. Pecans will be a little soft to the touch when you remove them from the oven, but they will harden up as they cool. Once cool you can break apart any pecans that are stuck in clumps and place them in a storage container or jars for gifting.
    Candied pecans on a parchment lined baking sheet after baking.


Serving: 1/4 cup | Calories: 225kcal | Carbohydrates: 11g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 295mg | Potassium: 89mg | Fiber: 3g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snack
Cuisine: American
Keyword: candied pecans, rosemary candied pecans
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. I have just made a batch of these pecans as I want to make your recipe for winter salad tomorrow. I used fresh rosemary as suggested too. So delicious. Thank you for a great recipe. They will indeed make great presents too but these are for me 😋

    1. YUM! I am so glad you gave these a try and are loving them, these are my favorite! Thank you for sharing your review & star rating, I hope you love the winter salad too!

  2. What would be a good substitute for the egg? What is the purpose of the egg? Would love to make but have an egg allergy.

    1. Hey Noella – I haven’t tried a sub for the egg whites in this recipe. It helps to bind the coating to the pecans. You could try a flax egg, but I’m not sure how they’ll turn out. Let me know if you try it!

  3. 5 stars
    I have made these many times and they are so delicious! I have played around with the temperature, as at 350 degrees they are a little burnt tasting for my liking. I tried 325 and 300 and have settled on 300 degrees for 25 minutes and they’re perfect! I just made a batch with a bit of ground red cayenne added for a little kick. I have given them as gifts and everyone raves about them. Thanks for sharing this recipe!

    1. This is super helpful, Denise! Thank you so much for sharing what temperature works best for you. Thank you so much for coming back to leave your feedback and the star rating. I so appreciate it.

  4. 5 stars
    Just made a triple batch for gifts. So so good! Mine only need about 25 minutes total but my oven is convection so maybe that’s why. My first batch was a little overdone but still addicting. What a cute idea! And thank you making the label so easy too!

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