These air fryer candied pecans get a sweet, crisp cinnamon-sugar coating at 300°F (149°C) in about 12–15 minutes per batch. Preheat the air fryer empty, then stir the pecans every 5 minutes rather than shaking them; stirring helps separate the sticky coating. Let them cool before judging their crunch—they firm up as they sit. Make sure your air fryer can be set to 300°F (149°C); a hotter minimum setting may scorch the sugar.
Ingredients
- 2 cups raw, unsalted pecan halves
- 2 tablespoons liquid egg whites, or the white from 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine salt
- A little neutral cooking spray for the basket
How To Make It
- Preheat the air fryer to 300°F (149°C) with the basket empty. Line a baking sheet with parchment for cooling; this parchment does not go in the air fryer.
- In a medium bowl, whisk the egg whites and vanilla until lightly frothy. Add the pecans and toss until coated. In a separate bowl, mix both sugars, the cinnamon, and salt. Sprinkle this mixture over the pecans and stir until it clings evenly.
- Lightly coat the basket’s cooking surface with cooking spray, away from the heating element. Spread the pecans in a loose, mostly single layer. Cook in two batches if needed so air can move around them. No pan or basket liner is needed for this method; the nuts sit directly on the basket grid.
- Air fry for 12–15 minutes per batch, gently stirring every 5 minutes. Check early if your air fryer runs hot. Remove the pecans when the coating looks set and the nuts smell toasted, before the sugar turns dark.
- Immediately spread the hot pecans on the prepared baking sheet, separating clusters. Cool completely, about 15–20 minutes, until the coating is crisp. Repeat with any remaining pecans.
Tips
Give them room. A crowded basket traps moisture and makes the sugary coating cook unevenly. If your basket is small, count on extra batches rather than a deeper pile.
Watch the final minutes. Sugar can move quickly from golden to bitter. Use a spoon or heat-safe spatula to stir, and take care around the hot basket and sticky sugar. Keep the crisper plate in place so air can circulate beneath the nuts.
Cool before storing. Warm pecans may feel tacky. Once completely cool, keep them in an airtight container at room temperature for up to a week. Scatter them over a salad or dessert, or enjoy a small handful as a sweet snack.
That crackly cinnamon coating is worth the short wait.
