Cinnamon Sugar Pecans are just the sweet little pick me up you need. Glazed in brown sugar and cinnamon until crystalized, these little nuggets are your next sweet, crunchy addiction.
Sooo, I’m already thinking about Christmas cookies and desserts. It’s a food blogger thing. We have to be way ahead of the game. It’s all about the preparation. While I know cookies are a big thing for the holidays, I always love to have a small, snacky thing to add to my spreads.
Something that’s preferably crunchy because that’s my favorite texture of all time. And it’s nice to have something different from the chewy cookies and bars.
Chex mix or chocolate covered pretzels are always go-to snacks for me but I also like to go the nut route. I’m sorry if that sounded weird. These pumpkin pie cashews are always a big hit.
These cinnamon sugar pecans are this year’s crunchy contribution to the holidays. They are very similar to those almonds you get at the mall or sporting events but better because you know exactly what is in them and they won’t cost you your life savings.
These would be great to have around for snacking on Thanksgiving as you are preparing the meal. Or for a sweet snack for your game day spread. Always thinking about that game day food over here.
Cinnamon Sugar Pecans are a great snack for movie night or get together. They are also a great addition to your Christmas baking list.
- 2 cups pecan halves
- 1/4 cup brown sugar
- 1/4 tsp. kosher salt
- 1/4 tsp. cinnamon
- 2 Tbsp. honey
- 1 Tbsp. water
- 1 tsp. vanilla
- 1 tsp. canola oil
Line a large baking sheet with parchment paper, set aside. Preheat oven to 350 degrees F. Place pecan halves on another baking sheet (no parchment needed) in a single layer. Bake for 10 minutes, stirring halfway through. Start keeping a close eye on them after 7 minutes as they can burn quickly.
Meanwhile, combine brown sugar, salt, cinnamon in a small bowl. Combine honey, water, vanilla and canola oil together in a medium saucepan (make sure it will be big enough to fit the pecans). Bring liquid mixture to a heavy simmer and stir. Reduce heat to low and add the pecans, stirring often. Cook until the nuts are coated and the liquid has evaporated. They will appear shiny.
Pour about 1/3 of the cinnamon sugar mixture over the nuts and stir to coat. Continue with the rest of the cinnamon sugar until the pecans are well coated. Pour pecans onto the prepared baking sheet and allow to cool. Break them up and store in an airtight container for up to 3 weeks.
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