5 Ingredient Sugared Pecans

By |2018-08-10T10:54:24+00:00June 23rd|

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These 5 Ingredient Sugared Pecans are perfect as appetizers or easy desserts! They’re so yummy that you won't be able to eat just one!

These 5 Ingredient Sugared Pecans are perfect as appetizers or easy desserts! They’re so yummy that you won't be able to eat just one!

Oh honey hush! That’s exactly what you’ll say when you pop one of these Sugared Pecans in your mouth! Be warned though because eating these Sugared Pecans is much like sitting down with a bag of potato chips, you won’t be able to eat just one!

These 5 Ingredient Sugared Pecans are perfect as appetizers or easy desserts! They’re so yummy that you won't be able to eat just one!

*Reader Tip: Use parchment paper instead of foil, making sure it goes past all sides of the pan. The parchment paper makes it easy to grab onto when stirring the pecans while they’re baking, and everything just slides off. If you’re making multiple batches, use a new piece for each batch.

These 5 Ingredient Sugared Pecans are perfect as appetizers or easy desserts! They’re so yummy that you won't be able to eat just one!

This recipe was so easy to make. The hardest part was removing the pecans from the foil once they had cooled.

I was excited that Trent gave this recipe two thumbs up!

Comments (23)

  1. This recipe sounds so good! =)

    • Tshanina Peterson June 23 at 4:37 pm - Reply

      Thanks Melissa! You’re going to love how easy it is to make!

  2. Jamie P June 27 at 8:33 pm - Reply

    Yum! Love sugared pecans!

    • Tshanina Peterson June 28 at 10:38 am - Reply

      They’re definitely addictive! :O)

  3. […] 5 Ingredient Sugared Pecans […]

  4. Jennifer December 14 at 11:21 am - Reply

    I want to surprise my family by making these but I am not a cook……so I have a couple of questions…. How long to I mix the egg white mixture? What is the consistency of the egg white mixture? Fluffy , foamy, still clear and slimy?
    Thank you for any help.

    • Tshanina Peterson December 15 at 2:25 pm - Reply

      Hi Jennifer,
      I mixed the egg whites by hand with a fork for maybe a minute or two…just until they were mixed together well. They were still clear and slimy but could have have a bit of foam on the top.

      I hope your family enjoys them!

  5. Kimberly December 16 at 4:49 pm - Reply

    Thanks for the comment about them sticking. I’ll use parchment paper when I make these.

    • Tshanina Peterson December 17 at 9:36 am - Reply

      You’re welcome, Kimberly! Enjoy!

  6. Marilyn Cabral October 6 at 5:11 pm - Reply

    I make a batch with pecans and use the same recipe with cashews every Christmas to add to gift baskets in cone shaped bags. Love them!

    • Tshanina Peterson October 7 at 11:27 am - Reply

      Oh I bet cashews would be yummy too. Great idea, Marilyn!

      Thanks for stopping by and sharing!

  7. Debbie Arnett November 21 at 11:27 am - Reply

    I make12 pounds of these every Christmas, & have I got a tip for you! The original recipe I received called for spraying the baking sheet with Pam. What a mess (especially doing multiple batches). I use parchment paper, making sure it goes past all sides of the pan. It’s easy to grab on to while stirring the pecans halfway through, and everything just slides off. I use a new piece for each batch, and when I’m finished, there’s not even a drop on the pan…it’s changed my life:)

    • Tshanina Peterson November 23 at 11:05 am - Reply

      Yay! Thanks so much for sharing your tip, Debbie!

  8. Marina Coates November 28 at 8:10 am - Reply

    After you coat the pecans in the egg white mixture, do you just put them on top of the melted butter that is in the pan, or do you toss them with the melted butter?

    • Tshanina Peterson November 28 at 8:40 pm - Reply

      Hi Marina! I put the pecans on top of the melted butter. Enjoy!

  9. Rose December 18 at 9:03 pm - Reply

    Hi there!
    I have store bought egg whites. How much should I use if you’re asking for 3 egg whites? Thanks!

    • Tshanina Peterson December 20 at 9:37 pm - Reply

      Hi Rose,
      I haven’t made this recipe with store bought egg whites, but I believe the container usually has directions on how much to use in lieu of egg whites.

  10. Sheryl Cordts April 22 at 9:17 pm - Reply

    In my electric oven they were done in 15 minutes! 30 would have burned them . Very good though.

    • Tshanina Peterson April 27 at 4:58 pm - Reply

      Thanks for sharing, Sheryl!

  11. Carrie Thompson November 30 at 10:38 am - Reply

    Hi, I want to make these for Christmas gifts for my church friends. How long do they keep after they are made? Thanks, Carrie

    • Tshanina Peterson December 1 at 1:03 pm - Reply

      These will make great Christmas gifts, Carrie!

      When stored in a sealed, airtight container at room temperature they should last about 30 days.

  12. Coya December 20 at 1:53 pm - Reply

    They are delicious, but for my oven 30 minutes was about 5 minutes too long.

    • Tshanina Peterson December 20 at 6:30 pm - Reply

      So glad they’re delicious, Coya.

      Thanks for the heads up on the cook time!

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