Whisk
Baking sheet
Parchment paper (or a silicone mat)
Spatula or wooden spoon
Step-by-step Instructions
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Preheat & prep
Preheat oven to 250°F / 120°C. Line a baking sheet with parchment paper. -
Make the coating base
In a large bowl, whisk the egg white + water until foamy (about 30–60 seconds). Whisk in vanilla. -
Coat the nuts
Add the pecans to the bowl and toss until every nut looks lightly coated. -
Add the “Christmas” sugar mix
In a small bowl, combine granulated sugar, brown sugar, cinnamon, salt, nutmeg, and cloves.
Sprinkle over the nuts and stir well until evenly covered. -
Bake low and slow (the crispiness trick)
Spread nuts out in an even layer on the baking sheet.
Bake for 60 minutes, stirring every 15 minutes (this prevents sticking and makes them evenly crisp). -
Cool completely
Remove from oven and spread them out again if they clump. Let cool fully on the tray—this is when they turn crunchy.
Serving Ideas (so many!)
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Gift jars: fill small mason jars, add a ribbon + tag
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Charcuterie boards: perfect next to brie, aged cheddar, and grapes
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Salads: especially with goat cheese, apples/pears, cranberries
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Dessert topper: ice cream, cheesecake, yogurt bowls, oatmeal
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Cookie boxes: adds something crunchy and different
Storage + Freezing
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Room temp: store in an airtight container for up to 2 weeks.
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Freezer: store in a zip bag for up to 3 months.
Tip: freeze flat, then break apart; they taste amazing slightly chilled too.
Variations (easy swaps)
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Spicy-sweet: add a pinch of cayenne
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Orange holiday vibe: add 1 tsp orange zest
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Maple: replace brown sugar with maple sugar or add 1 tbsp maple syrup (reduce bake time slightly and stir well)
Conclusion
These Christmas-scented candied nuts are one of those “make once, repeat forever” recipes—simple ingredients, huge payoff, and they instantly feel festive. Whether you’re building a cookie box, dressing up a salad, or putting together a gorgeous charcuterie board, this batch brings crunch, sweetness, and that unmistakable holiday aroma. Make extra—you’ll be very happy you did.
