Roasted Cinnamon Pecans

Lisa Ann DiNunzio


I make this recipe two ways, one batch with raw sugar, and another using Xylitol for family members watching their sugar intake. These pecans are good for you, yummy & easy to make! There is a lot of cinnamon in this recipe because it's said that it helps people with diabetes. Even though I don't have diabetes, I still make the recipe with all the cinnamon, I like the "spicy sweet" flavor!!! Feel free to add less cinnamon, if desired! Hope you enjoy!


★★★★★ 1 vote

10 Min
25 Min


  • 2
    egg whites
  • 1 tsp
    pure vanilla extract
  • 1 lb
    pecan halves
  • 2 Tbsp
    ground cinnamon
  • 1/8 tsp
    cayenne pepper, optional
  • 1/4 c
    raw sugar or granulated sugar

How to Make Roasted Cinnamon Pecans


  1. Preheat oven to 325°. In a bowl beat egg whites till frothy, add vanilla and pecans, stir nuts until coated with egg white mixture. Add in cinnamon, cayenne pepper, and sugar, stir well. Spread pecans evenly onto a baking pan greased with non-stick cooking spray. Bake for 25 minutes, stirring once after 10 minutes. Allow pecans to cool completely before serving. Store any leftovers in an airtight container.

    Note: You can use 1/2 cup Xylitol (which is an all natural sugar substitute), in place of sugar.

Printable Recipe Card

About Roasted Cinnamon Pecans

Course/Dish: Nuts
Main Ingredient: Nuts
Regional Style: American

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