Cinnamon Sugar Nuts – Pecan, Almonds, Walnuts!

This happens to be one of my favorite recipes!

For some strange reason, I had an abudance of pecans in my freezer that I needed to use. Usually I make candied almonds, but pecans are also very good. In fact, I think I love every kind of nut! I’m warning you now though, you can’t eat just one of these babies and then set the bowl aside.  Remember, you can use any kind of nut that your family likes.  Almonds, walnuts, peanuts are also delicious.  Heck…..anything is delicious when you coat it with cinnamon and sugar! I’ve posted other recipes for coating nuts, this is one I tried from the Betty Crocker Cookbook. This one is Easy and addictive.



  • 1 large egg white
  • 3 cups pecan halves or other raw nuts
  • 1/3 cup cinnamon & sugar
  • Use one tablespoon cinnamon + 1/3 cup sugar and stir together
  • Be sure to use good quality cinnamon.
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt


  1. Preheat oven to 300 degrees.
  2. Whisk the egg white in a cup. Pour the egg whites over the nuts, stirring until the nuts are coated with egg white.
  3. In a small bowl, stir the cinnamon + sugar + and salt together. Stir in the vanilla. Add the cinnamon sugar mixture to the nuts, a little a time, while stirring.
  4. Spread the coated nuts on an ungreased baking sheet.
  5. This step is optional, but I’ve found that it makes a world of difference:
  6. After spreading the nuts on the silpat, or parchment paper, sprinkle an additional 1/4 cup of granulated sugar over the nuts. Don’t stir – just sprinkle the sugar over the top. Place in the pre-heated oven.
  7. Bake for 20 minutes without stirring, or stir only once or twice. Use a spatula to remove the nuts from the hot baking sheet immediately. If you use a Silpat, the nuts can cool on the silpat. Allow to cool thoroughly before storing in tightly closed container.




  • Amanda - 12/12/2011 - 11:33 am

    I have always wanted to try making these but haven’t yet. I think this year is the year! They’d make a great homemade gift. But I’ll be sure to keep plenty for myself too. 🙂ReplyCancel

  • crystal - 01/23/2012 - 5:47 pm
  • Brett Long - 01/29/2012 - 11:32 pm

    wow, i almost bought these at the grocery store again. This is going on the top of my to do list.

    I did my first baking 3 days ago and got complemented at work. Brownie mix.

    This should be a hit at our next party.ReplyCancel

  • Steve @ the black peppercorn - 02/02/2012 - 5:40 am

    I am so glad I found your blog. These pecans look amazing! My wife’s name is Janna and she has 5 siblings as well. I found it interesting to read about you and check out your recipes!ReplyCancel

  • A.S. - 02/03/2012 - 9:37 pm

    These are DELICIOUS! I have made them about 6 different times since finding the recipe on pinterest. If I’m making them to take somewhere, my husband sneaks some into a bowl so he can have some at home. They’re really good and easy to make. My 3 year old helped me with the mixing.ReplyCancel

  • A.S. - 02/06/2012 - 6:25 pm

    I left the previous comment. I made these for a bake sale and put them in pretty clear cellophane pretzel rod bags (long and skinny). They said they need more next time because they ran out. So easy and so good.ReplyCancel

  • Rita - 02/10/2012 - 12:37 pm

    Wow!!! These are delicious and to top it off they are so easy to make! My husband is going to be one happy man. Thanks for sharing!ReplyCancel

  • Paula Clements - 02/10/2012 - 1:05 pm

    These pecans are delicious and make wonderful gifts in Mason jars or decorative tins!ReplyCancel

  • Sheri - 04/10/2012 - 10:50 am

    I want to use these to package and give as favors for my daughter’s wedding. Can you tell me how far in advance I could make them and/or package them (in plastic bags – tied) so that they don’t become sticky or soggy?

    Thank you!ReplyCancel

    • Jonna - 04/10/2012 - 11:17 am

      Hi Sheri,
      I think you could easily make them in advance…maybe a week ahead. I would use cello bags instead of plastic.
      I haven’t ever stored these pecans for long. They are eaten up too fast.
      I have made the Sugared Almonds and stored them with good results. I actually like them better.
      Here is that link:

      Good luck on the wedding.

  • Cathy - 07/02/2012 - 9:17 am

    I am diabetic and wondered how these would work with Splenda in place if the sugar.ReplyCancel

    • Jonna - 07/02/2012 - 12:02 pm

      Hi Cathy,

      I wish I had an answer for you on this. I will do some checking, and let you know.

  • Whitney - 07/06/2012 - 9:16 am

    By vanilla do you mean vanilla extract? Or cut up vanilla beans?ReplyCancel

    • Jonna - 07/06/2012 - 10:14 am

      Hi Whitney,
      I just used pure vanilla extract.


    • Jonna - 07/15/2012 - 10:33 am

      Hi Whit,
      I used Vanilla Extract.

  • Pink - 07/30/2012 - 12:41 pm

    What would be a great substitute for egg whites for people who are allergic? Can it just be left out?


  • Amber - 08/14/2012 - 8:03 am

    I use a recipe similar to this one. Its an OLD family recipe. They are SUPER DELICIOUS and I’m asked to make them every year. Everyone loves them. I give them out as gifts along with homemade banana bread and homemade hot chocolate mix. Everyone always loves homemade gifts that they can eat!ReplyCancel

  • betty hunsicker - 08/15/2012 - 2:40 am

    hello i’ve been looking for a quick receipe for this and i’ve come up with some but the nut coating was too sweet to much of it and i’m looking at this pic and i think this is the nut receipe i have been looking for.Now when you ask for a websight i’m not sure other than verizon is my home page what that means. Hope to hear what it means.ReplyCancel

  • Valeri - 08/30/2012 - 6:58 pm

    These are amazing I am eating them now!!!ReplyCancel

  • Deann - 09/14/2012 - 5:53 pm

    Just made these for snacks while we are traveling next week and they are so good they may not make it through this evening! And so easy too! I added a little cardamon and allspice also and they have a slight chai flavor which my son will love! Thanks!ReplyCancel

  • mouth - 09/14/2012 - 8:41 pm

    i love this site makes my day! ThanksReplyCancel

  • Eljah*B - 09/18/2012 - 1:56 pm

    I can’t wait to make this! I even think we’ll be using this as teacher gifts in my family. I had to share your recipe on my Tuesday tutorial(recipe) day post. I have an Etsy fan page for my shop, Eljah*B.

    I invite you to stop by my shop and my fanpage.

    Thank you for providing such a great recipe that reminds me of the love of fall:)


  • Trixie - 09/21/2012 - 10:57 am

    It’s so delicious! YummyReplyCancel

  • Amy - 09/26/2012 - 9:04 pm

    I only had 2 cups of almonds and it didn’t work. It turned into brittle and was foamy? What did I do wrong?ReplyCancel

  • beth - 11/13/2012 - 12:45 am

    what is shelf life & can u freeze them?ReplyCancel

    • Get Off Your Butt and BAKE! - 11/15/2012 - 12:26 pm

      Hi Beth,

      I’m sure that you could freeze them, however I have never done it myself.
      They don’t sit around long enough to freeze them. You could also keep them in a well sealed container in the fridge,
      if you won’t be eating them right away. I keep all my nuts in the fridge or the freezer long term.


  • Velva - 11/15/2012 - 4:34 pm

    Pecans are coming into season here in the South. I am always looking around for holiday gift ideas. This is great. Thanks for sharing.


  • Melissa - 11/18/2012 - 8:34 pm

    Will using almond extract be okay to substitute for the vanilla? Does it really matter? Have you tried it? This is for the Cinnamon sugar pecans.ReplyCancel

  • Marlee - 11/19/2012 - 3:04 pm

    With these ingredients, how much does it make in onces?ReplyCancel

  • Dawn - 11/27/2012 - 1:10 pm

    Do you have to start with raw pecans? Does it matter?ReplyCancel

  • Susan D - 12/03/2012 - 8:10 am

    Do you have to use raw pecans? I have a huge bag but they are not raw.

    Hi Susan,

    I believe that it will still work….I’ve only used raw though.
    I still think what you have should work just fine.


  • Yevon Kelly - 12/07/2012 - 7:39 am

    Were you able to find out about using Splenda as a sub for sugar? I really want to make these but can’t use sugar. 🙁ReplyCancel

  • Sheila - 12/11/2012 - 7:56 am

    You had me at Get Off Your Butt, a woman after my own heart. I’m hoping these stay well in a mason jar. I’m making them to send to my son overseas. I have no idea how long it will take with an APO address. I’ll advise him to dig in immediately.
    Thanks for sharing, I’ll be spreading your cheer.ReplyCancel

  • Brenda - 12/15/2012 - 8:28 am

    Instead of stirring I used a bowl with a lid and shook the egg white and vanilla with the pecans to coat them. Same with the cinnamon sugar mixture.ReplyCancel

  • Melody - 12/17/2012 - 6:39 pm

    Glazed Walnuts/Almonds/Pecans
    4 cups of nuts
    1 1/2 cups sugar
    1 1/2 tsp. Cinnamon
    3/4 cups water
    1/2 teaspoon salt
    1 tsp. Vanilla

    Toast nuts on a cookie sheet for 15 mins. On 350°

    In a sauce pan: add sugar, cinnamon, water & salt. Cook until it reaches a soft ball stage @ 240°. Add 1 tsp. Vanilla and toasted nuts. Stir well and turn heat to med. And stir until all the mixture sticks to the nuts. Pour onto a sheet of foil or wax paper and carefully seperate the nuts as the sugar mixture hardens.


  • Sherry - 12/17/2012 - 11:01 pm

    Sheila, don’t try to send APO anything in a glass container! use plastic bags or something unbreakable. Make sure you seal the box well with tape if you are sending to desert areas, the sand is relentless!! The First Class boxes at the Post Office work great.
    Been there, done that. Thank your son for me.ReplyCancel

  • Joymama - 12/24/2012 - 4:13 pm

    Made these today. Delicious. Thank you for the recipe. I used a combo of organic cane and organic brown sugar. Baked on parchment paper for easy clean up. Three last minute gifts done!ReplyCancel

  • Heather - 12/25/2012 - 11:19 am

    I made these today for Christmas dinner!!! Can you say yummy!!!ReplyCancel

  • Michelle - 12/26/2012 - 12:38 am

    Made these on 12/21/12 for friends at church! It was so good and they loved them, and so did we! Most people wanted more and were so thankful for it. Thanks for a great recipe.ReplyCancel

  • Jeannette - 01/15/2013 - 3:26 pm

    I made these using Maple sugar that my husband brought home from canada and OH-MY-Goodness were they tasty. And gone. Thanks for a great and quick recipe!ReplyCancel

  • Cait - 09/13/2013 - 4:47 am

    Can you substitute almonds for pecans in this recipe?ReplyCancel

  • Amy Brooks - 01/04/2014 - 9:49 am

    Do u have to use the egg whites?ReplyCancel

    • Get Off Your Butt and BAKE - 01/04/2014 - 5:37 pm

      Hi Amy,

      The egg white is what makes binds the sugar to the nuts.
      I promise you don’t have to worry about the egg whites, and the nuts are delicious!


  • Mandi - 02/07/2014 - 10:40 am

    HI! These sounds so yummy! I have a huge container of fancy mixed nuts in my freezer and I was wondering if I could use that instead of raw and omit the salt that is called for in the recipe? My worry is the salt and also that the nuts are already a bit oily. Will the egg white and sugar adhere? Thanks so much!ReplyCancel

    • Get Off Your Butt and BAKE - 02/08/2014 - 4:07 pm

      Hi Mandi,

      I really can’t tell you for sure, because I’ve only used raw nuts.
      I do believe it would work just fine though. Let us all know.