If you’ve ever been on a road trip in Texas, then you probably know all about Buc-ee’s! These copycat Buc-ee’s pecans are the perfect snack whether you’re at home or on the road.
If you’ve ever been to my website before you know I’m a huge fan of copycat recipes and I’m always inspired to make restaurant (or in this case gas station) favorites at home. These copycat Buc-ee’s pecans are super easy to make!
These pecans smell amazing while they cook. If you’ve never been to Buc-ees, these pecans are also a lot like the ones you would get a fair. They also make a great holiday gift for friends and family!
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💭 Why you’ll love this recipe
These pecans are so easy to make at home. They also smell amazing while they bake. They are a wonderful snack, salad topper, or you can even gift these to friends and family.
🌰 Ingredients needed
For this recipe, you will need:
- Pecan halves: You will want to use plain pecan halves (do not use roasted pecans).
- Egg white: You will need one egg white from one large egg.
- Water
- Sugar and cinnamon
- Salt
🔪 Equipment needed
You will need a sheet pan and parchment paper (not wax paper).
🧂Variations
You can add a little vanilla extract (about one teaspoon), if desired. I recommend using pure vanilla extract for the best results.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 250 degrees and lining a baking sheet with parchment paper (do not use wax paper).
Next, whisk the egg white and water together until frothy (image 1). Mix together the sugar, cinnamon, and salt in a separate bowl.
Add the pecans to a large bowl and cover with the egg white mixture. Pour the cinnamon mixture over and toss the pecans until they are well covered (image 2).
Transfer to the baking sheet (image 3). Bake for 55 to 60 minutes. Flip the pecans about halfway through baking.
👩🏻🍳 Tips
- Spread your pecans out so they bake evenly and do not become clumpy.
🥡 How to store leftovers
Store any leftover pecans in an airtight container. They will be good for up to four days after making.
📋Recipe FAQs
Yes, they do! They usually have warm roasted cinnamon sugar pecans for sale.
Beaver nuts are actually called beaver nugget. They are a yummy caramel-coated corn pop.
Other great recipes:
If you tried these copycat Buc-ee’s Pecans or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Copycat Buc-ees Pecans
Equipment
- 1 Baking sheet
- Parchment paper not wax paper
Ingredients
- 1 pound pecan halves about 4 cups
- 1 egg white from a large egg
- 1 tablespoon water
- 2 teaspoons cinnamon
- ¾ cup sugar
- ½ teaspoon salt
Instructions
- Begin by preheating your oven to 250 degrees and lining a baking sheet with parchment paper (do not use wax paper).
- Next, whisk the egg white and water together until frothy. Mix together the sugar, cinnamon, and salt in a separate bowl.
- Add the pecans to a large bowl and cover with the egg white mixture. Pour the cinnamon mixture over and toss the pecans until they are well covered.
- Transfer to the baking sheet. Bake for 55 to 60 minutes. Flip the pecans about half way through baking.
Sylvia Molina says
Did a road trip with family stopped at Buc-ee’s got the pecans treats . Yummy needed more this recipe is the best copy cat . Making more for my son to take on USS Ford
J says
Not sure of I needed to bake longer or flip them mid way bit they were sticky on the bottoms.
Audrey says
Hi J, it sounds like you may have needed to let them bake a little longer.
Sylvia Molina says
Flip them separate the as well half way thru cooking time they will be sticking. When done let the set will harden then break apart.
Josh says
So I need 3 bowls? One to whisk the egg and water (does this need to be heated to make frothy?)
Audrey Wood says
Hi Josh, you will need two bowls. One for the egg white mixture and one for the cinnamon sugar mixture. There’s no heat needed to make the egg whites and water frothy, just whisk. There are step by step photos under the recipe instructions that might help give you a better idea. If you have any other questions please let me know and I’ll be happy to help. I hope you enjoy the recipe!
Debra says
Do you use the same method for almonds and cashews??
Audrey says
Yes, you can. Just flip about half way through baking. Hope you enjoy.
Maria says
Do you have to toss them in between baking?
Audrey says
Yes, you can once or twice during baking to help them bake more evenly. I’ll add a note to the recipe card. 🙂
Alyssa says
Tried out the recipe and came out mouthwateringly delicious! I didn’t need to adjust anything , excellent recipe! Going to be bringing this for family get together! Super easy to make!
D court says
I want to give as Christmas gifts
How can I preserve them?
Audrey says
Hi there, I haven’t tried to preserve them. You can make them up to four days in advance and keep them in an airtight tupperware container. I hope that information helps!
Diane says
What about freezing?
Reihan Bhuiyan says
Can I use light brown sugar instead of white sugar?
Audrey says
Hi there, you can substitute it but it’ll be a little different than the ones at Buc-ees.
Reihan Bhuiyan says
I made it with 2/4 sugar and 1/4 light brown sugar, and increased the bake time to 65 minutes. It turned out great!
Durie Burns says
Can you freeze these nuts?
Audrey Wood says
I haven’t tried to freeze these. I worry the texture won’t be the same once defrosted.
Heidi | The Frugal Girls says
LOVE these!! They’re so perfect to serve up at holidays, sprinkle on a salad, or give as a sweet edible gift!
Barbara rindfuss says
I have been making these for nearly 50 years! I do add a pinch of cocoa powder to the spices. Really adds something special!
Nancy howe says
Been making these for 50 years they are a hit all year long. My friends request them for Christmas gifts every year. Very simple and delicious.
Terry Smith says
yum
Marta says
Hi Terry,
I definitely want to make these but I have a ton of walnut halves to use up. Do you think I could use those instead? Thank you!
Audrey says
Yes, you can use walnuts. I believe they cook much faster so I would recommend reducing the time to 20 to 30 minutes or until they seem toasted.
Marta says
Thank you for your reply Audrey! Sorry for name mix up in my comment🥴
Amy says
These are great with any kind of nuts, but the pecans and walnuts seem to work best. The baking time for other nuts may need to be adjusted, so go by the delicious smell! We use brown and white sugar (about 1/2 and 1/2, and also sometimes add cayenne to spice these up!) Also, instead of the water, we use the vanilla as suggested. We stir the nuts a few times for more even cooking, too.
After they cool completely, we put them in freezer zip bags- they store very well for up to a month in the freezer, too.
Easy and crispy-delicious.
Audrey says
Thank you so much for sharing your tips, especially the freezer tip! 🙂