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This is the easiest recipe for Sugared Pecans! Just 4 simple ingredients: pecans, egg whites, sugar and salt. Raw pecan halves are tossed in a frothy meringue and baked in a low oven until perfectly crisp and delicious. So versatile! Perfect for snacking (look out, they’re addictive!), or for topping salads and desserts or packaged up as an edible gift.

Sugared Pecans served in a black bowl

I paid $8 for my first handful of sugar coated pecans. They were called “Mashuga Nuts” and it was a moment of weakness I admit, but the odds were against me: it was too late to leave the hotel room; the movie was great; the sweet cravings were unbearable; the minibar snack basket beckoned.

Mashuga Nuts is a brand name, but the word ‘Mashuga’ is Yiddish for ‘Crazy’. Which seems appropriate since pecans coated in snappy sugar are crazy good. Too much? Sorry.

I came home inspired to make my own version, but I never expected it to be so easy.

More Edible Gift Ideas

During the holidays, I love to make batches of these sugared nuts and package them up with an assortment of cookies (Butter Cookies, Soft Sugar Cookies, Cowboy Cookies, Peanut Butter Oatmeal Cookies) as holiday gifts for neighbors and friends. Or simply pile the nuts into a little glass jar and tie with a ribbon for a perfect host / hostess gift!

Sugared Pecans in a white square bowl with tissue and ribbon


How long can you store candied pecans?

You can store candied pecans (sugared pecans) in and airtight container at room temperature for up to a week.

Recipe Options

  • To add vanilla flavor, whisk 1/2 teaspoon of vanilla extract into the egg white and sugar mixture.
  • Add some spice with 1/4 to 1/2 teaspoon of ground cinnamon or some heat with a pinch of cayenne.

How to make Sugared Pecans

Step 1: Whisk egg whites until frothy. Whisk in sugar and salt. Add pecans and stir to coat evenly.

whisking meringue
adding pecan halves to meringue
pecan halves coated in meringue

Step 2: Spread coated pecans in an even layer on parchment lined baking sheet.

placing meringue coated pecans onto baking sheet
spreading coated pecans into a single layer

Step 3: Bake at 250˚F for 45 minutes, gently stirring every 15 minutes. Remove from oven and set aside until completely cool before serving. Store at room temperature in an airtight container.

stirring baked sugared pecans

Recipe Video

Sugared Pecans

5 from 14 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Course: Snack
Cuisine: American
Calories: 221
Servings: 16 servings
Sugared Pecans are easy to make and deliciously addictive! Delicious for snacking and as a sweet and crunchy topping for salads or desserts. And a perfect edible gift for the holidays!


  • 2 egg whites
  • 1 cup white sugar
  • 1/2 teaspoon kosher salt
  • 4 cups raw pecan halves


  • Preheat oven to 250°F.
  • Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, whisk egg whites until smooth and foamy. Whisk in sugar and salt. Add pecans and stir to coat evenly.
  • Pour coated pecans onto prepared baking sheet and spread into a single layer with a rubber spatula. 
  • Bake, stirring gently every 15 minutes, for 45 minutes total, until coating is a light golden brown.
  • Remove from oven and allow to cool completely before serving. Store at room temperature in an airtight container.


  1. I like to use superfine sugar for this recipe, but standard granulated sugar works fine too.
  2. Makes 4 Cups or 16, 1-ounce servings


Calories: 221kcal | Carbohydrates: 15g | Protein: 2g | Fat: 17g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 107mg | Fiber: 2g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.6mg

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

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Recipe Rating


  1. Cath says:

    5 stars
    Totally addictive! I have been “told” these sugared pecans must become part of our families Christmas tradition. I put just a little less sugar than the recipe calls for as that is a personal preference. These also make lovely little gifts for neighbors, mail carrier, friends. Thank you so much for the recipe. Tip* if you can’t find super fine sugar, you can make your own with regular sugar. A cup at a time for 3 seconds in the blender and you’ll have super fine sugar. Don’t over blend.

    1. Marissa Stevens says:

      Hi Cath! So glad you’re enjoying these and that you made the recipe your own! And thank you for your cooking notes.

  2. Lynn says:

    Oh and I’d like to add that I roast the pecans in the oven first to enhance the flavor of the nuts. They must be cooled completely before putting them in the meringue mixture.

  3. Lynn says:

    5 stars
    I found an almost identical recipe to this a bunch of years ago. I changed it up a bit by using both white and brown sugar, cinnamon and fresh ground nutmeg. I’m a northern gal who never even saw a pecan in the shell until I move to the Deep South 14 years ago. I made these and shared with my southern friends who said they were the BEST candied pecans they’ve EVER had!! It was quite the compliment I must say!

    1. Marissa Stevens says:

      aww I love this, Lynn! So glad these were a hit with you and your friends and that you made them your own.