Gluten Free Cinnamon Spiced Pecans are sweet, crunchy (relatively healthy) gluten free snack you can whip up in no time. They make a fabulous addition to salads, charcuterie boards, and even desserts. And of course, they are also perfect for gift giving. Wrap them up in a cute mason jar or little bags, tie them with a bow and you are good to go.
If you have some extra leftover egg whites after making my cookie recipes such as Gluten Free Snickers Cookies or Gluten Free Levain Bakery Cookies, this recipe is an excellent way to use up to spare egg whites. You could always make an egg white omelet but cinnamon-spiced pecans sound better.
Another fun recipe to use up any leftover egg whites are my Vanilla Marshmallows.
Recipe Ingredient Notes
Pecans: Please use raw, halved pecans in this recipe for cinnamon spiced pecans.
Sugar: In all my years making this recipe, I have only used light brown sugar. If you would like to make this recipe paleo, feel free to use coconut sugar.
Cinnamon: Use high-quality ground cinnamon for this recipe such as Vietnamese cinnamon. This is the strongest, richest, and sweetest cinnamon around.
Salt: Don’t be afraid to give those pecans a good sprinkle of Kosher Sea Salt when they come from the oven. The salt helps to balance the sweetness in this recipe. I use Diamond Crystal Kosher Salt in all my recipes and Maldon’s Flaky Sea Salt as my finishing salt (the flaky sea salt I put on almost all my baked goods). Not all salts are created equal. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier. 1 teaspoon of Diamond Crystal Kosher salt weighs roughly 3 grams while 1 teaspoon of Morton’s Kosher Salt weighs almost 5 grams. Therefore if use another brand other than Diamonds Crystal Kosher Salt please be aware that this can throw off the entire recipe.
How to make Gluten Free Cinnamon Spiced Pecans
If you can whisk egg whites, you can make cinnamon-spiced pecans. Yes, this recipe is this simple.
- Preheat your oven: Allow your oven to preheat to 325F while you prepare the Cinnamon Spiced Pecans.
- Whisk the egg whites: Start out by separating the egg whites from the egg yolks (unless you already have some egg whites in your fridge that need to be used up). Add the egg whites to a medium-size bowl and with a whisk or a hand mixer, whip them to firm peaks. The peak should hold its shape, but the tip will curl inwards.
- Add your sugar and spice: Combine your brown sugar, cinnamon, and salt and add it to the whipped egg whites. Whip it all together. Yes, the egg whites will lose some of their volumes but that’s okay.
- Fold in the pecans: Add your raw pecans to your sugar and egg white mixture and fold them together. Make sure all the pecans are coated with egg whites.
- Bake: Place the pecans on a parchment-lined baking sheet in a single layer and bake in your preheated oven for 15 minutes.
- Stir them: After 15 minutes give the pecans a good stir. You will notice that the egg whites look puffy but the stirring will create this delicious coating for your pecans. Continue to bake for another 10 minutes, stir again and return the nuts to the oven for an additional 10 minutes. At this point, they should start to look dry with a crumbly coating.
- Check for doneness: Your cinnamon-spiced pecans are done when the sugar coating looks crisp and still has a slight stickiness to it. Just like a touch. The magic number with my oven is 35 minutes.
- Allow to cool: If you live in a very humid area, I recommend allowing the pecans to fully cool in the oven instead of at room temperature.
- Storing: store your gluten free cinnamon spiced pecans in an airtight container at room temperature.
How to use Candied Pecans
Aside from snacking on them by the handful, here are a few ideas on how to use those candied pecans. They also make a fabulous holiday gift. I like to place them in cellophane bags, tie them with a pretty bow and give them away for the holidays.
- Ice cream sundaes and milkshake toppings
- Decoration for cakes and cupcakes
- Salad topping – candied pecans make a delicious addition to salads (Try goat cheese, candied pecans, and dried cherries)
- Cheese plates and charcuterie boards
- Chocolate bark
- Pumpkin pie topping
How to make Savory Gluten Free Spiced Pecans
If you would like to make those Gluten Free Spiced Pecans Savory, I recommend using the following sugar and spice mix instead.
- 100 grams light brown sugar
- 1-2 teaspoons high-quality curry powder
- 2-3 dashes of hot sauce (depending how spicy you prefer)
- 1 teaspoon kosher salt
FAQ for Gluten Free Cinnamon Spiced Pecans
Can I use different nuts?
Of course. You can use this recipe with Almonds, Walnuts, Cashews, or a mix of your favorite nuts as long as they are raw.
Can I freeze Candied Nuts?
Freezing candied nuts can be tricky since you do not want them to get wet. Moisture will ruin the crispy coasting. If you want to freeze them, I recommend using a food saver or very tight closing freezer bags.
My candied nuts are not crispy
If your candied nuts are sticky and soft, you most likely have not baked them long enough OR the humidity in your kitchen got to them. You can easily re-crisp them by popping them back in the oven for 5-8 minutes at 250F.
How long do Candied Nuts stay fresh?
I like to keep them around for a month – six weeks tops. But to be honest, I never have them around this long.
Baking in grams
My recipes are posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. My recipes have been tested several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe found on our website.
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- 450 grams raw shelled pecan halves
- 2 egg whites
- 100 grams light brown sugar
- 1-2 teaspoon ground Saigon cinnamon (depends on how spicy you want your pecans to be)
- 1 teaspoon kosher salt plus more for sprinkling the finished product
How to make Gluten Free Cinnamon Spiced Pecans
- Preheat your oven to 325F. Line a large baking sheet with parchment paper.
- In a large mixing bowl whisk egg whites until firm peaks. Add brown sugar, cinnamon, kosher salt, and whisk to combine.
- Add the pecans to the egg whites - sugar mixture and gently mix until the pecans are well coated.
- Spread the pecans into a single layer on the prepared baking sheet. Bake in your preheated oven for 15 minutes.
- After 15 minutes give the pecans a good stir. You will notice that the egg whites look puffy but the stirring will create this delicious coating for your pecans.
- Continue to bake for another 10 minutes, stir again and return the nuts to the oven for an additional 10 minutes. At this point, they should start to look dry with a crumbly coating.
- The Pecans are done when they look dry but may still feel a bit sticky. Just make sure not to overbake them.
- Remove from the oven, sprinkle with kosher salt and allow the pecans to cool completely on the baking sheet.
- When completely cool, store in an airtight container for up to one month.
Amount Per Serving: Calories: 175