Cinnamon Vanilla Glazed Pecans

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I stole this recipe for cinnamon vanilla glazed pecans from a McCormick Spice flyer that was at the grocery store. I omit the red pepper and use pecans instead of walnuts. These are so addictive, they’re great for a gift! I like how the beaten egg white cooks in the oven for a nice crunch. These glazed pecans end up with a lighter coating from the egg white, there was no burnt sugar like in previous recipes I tried.

October 22nd is National Nut Day (to see more Food Holidays click National Food Holidays) and making these Cinnamon Vanilla Glazed Pecans is a great way to celebrate.

Did you know? Pecans are a native American nut, a member of the hickory family that is widely grown in Georgia, Oklahoma, Texas and as far north as Virginia. The most well-known pecan dessert is Southern Pecan Pie.¹ (See more Trivia on the Trivia tab)

Mix ¼ cup sugar, 1 ½ tsp cinnamon and ¼ tsp salt in a small bowl. Set aside.

In a medium bowl add 1 egg white and 1 tbsp vanilla.

Beat with electric mixer on high until foamy.

Add pecans, toss to coat.

Add spice mixture, toss to coat nuts evenly.

Spread nuts in single layer on a lightly greased baking sheet.

Bake in preheated 250 F oven for 1 hour, stirring after 30 minutes.

Cool slightly and break apart. Cool completely. Store in an airtight container up to 2 weeks.

Enjoy the crunchy, sweetness.

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Cinnamon Vanilla Glazed Pecans

Crunchy and sweet cinnamon coated pecans. Highly Addictive! These are great for a party. Beaten egg white coats the pecans and when the egg white cooks, they give a nice crunch. These glazed pecans end up with lighter coating from the egg white and you use less sugar. The result is a lightly, crunchy sweet cinnamon pecan with no burnt sugar like in previous recipes I tried.

Course Appetizer, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 2 cups

Ingredients

  • ¼ cup sugar
  • 1 ½ tsp ground cinnamon
  • ⅛ tsp ground red pepper
  • ¼ tsp salt
  • 1 egg white
  • 1 tbsp vanilla extract
  • 2 cups pecans halves

Instructions

  1. Mix sugar, cinnamon, red pepper (if using) and salt in a small bowl. Set aside. In a medium bowl beat egg white and vanilla until foamy. Add walnuts, toss to coat. Add spice mixture, toss to coat nuts evenly.
  2. Spread nuts in single layer on a lightly greased baking sheet.
  3. Bake in preheated 250 F oven for 1 hour, stirring after 30 minutes. Cool slightly and break apart. Cool completely. Store in an airtight container up to 2 weeks.

Recipe Notes

I never use the ground red pepper. The original recipe calls for walnuts, I use pecans instead. You can use any nut or nut mixture you want, just try to make sure the nuts are close in size for best cooking results.