Cinnamon Pecans Recipe

Skillet Cinnamon Pecans from


Cinnamon Pecans make an excellent nibble to have on hand when entertaining or for wrapping up as gifts as a hostess thank you, to toss into a goodie basket for out of town guests, or to give to friends, teachers, and neighbors over the holidays.

I warn you though, they are super addictive!

So full of flavor, it is nearly impossible to eat just one of these toasted cinnamon pecans.

Actually, I don’t believe I have ever been able to eat just one. One handful, maybe. But, never just one individual cinnamon pecan.

The best thing about this recipe is there is no added fat, nor are there a lot of other spices.

Just four simple ingredients that you’ll have on hand for these scrumptious snacks.

Being from Georgia, I grew up hurrying outside each afternoon during the fall to pick up pecans before the squirrels gathered them all. So I have a great deal of respect for this delicious little nut and use it as much as I can in recipes. All of which, I might add, you really should give a try this fall.

As soon as the weather starts to turn a bit crisp, I start paying attention to the activity under the pecan trees watching for my signal to get busy gathering before the squirrels make off with the bulk of our pecans.

Cinnamon pecans can be made in just a few minutes and then left to cool for about ten to fifteen minutes before serving or storing in containers for gifting or serving later.

Simply make a large batch of cinnamon pecans ahead of time and then store them in an airtight container for up to one month and voila, you always have a great snack on hand when guests stop by!


Skillet Cinnamon Pecans from

Here is my recipe for Skillet Cinnamon Pecans. I hope you enjoy them as much as we do.

Yield: 3 cups

Cinnamon Pecans Recipe

Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Skillet Cinnamon Pecans make a delicious nibble to serve when entertaining and make a scrumptious homemade gift. So quick and easy!
4.67 from 15 votes
Did you make this recipe?


  • 3 cups whole pecans shelled and cleaned
  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup water


  1. Add all ingredients to a large (10 - 12-inch) skillet over medium-low heat. Stir to mix all ingredients together and then stir continuously as the sugar begins to melt, making sure to coat pecan well. Cook until pecans have begun to toast lightly, about five minutes and then remove from heat. Pour onto a baking sheet lined with parchment paper to cool.
  2. Allow to cool completely before serving or storing in an airtight container for gifting.


Other nuts may be substituted in place of pecans, such as almonds, walnuts, and cashews.

All images and text © Robyn Stone for Add a Pinch



Go ahead and start stocking up on whole pecans as you find them on sale at your grocery store or local farmer’s market so you are ready to make these as Christmas gifts, too. Pecans can sometimes be a bit pricey, but if you watch carefully, you can snag a great deal on them at times.

Enjoy and I hope you have a great weekend! And hey, I didn’t even ask if you say pah-cahn or pee-can! Heh.

Robyn xoxo





53 comments on “Cinnamon Pecans Recipe”

  1. I could eat these for a meal.

    Actually, I think I have before.

  2. Yum! I think I would need to hide these from myself, so I wouldn’t eat them all!

  3. Oh, I would be struggling with limiting myself to one handful!

  4. You do not even know how much I LOVE these! And to be able to make a batch with fresh pecans? Heaven.

  5. Someday I hope to live in a place with pecan trees! I know I could eat the whole batch, they sound amazing.

  6. I’ve always wanted to try these so thanks so much for the simple recipe!

  7. Pecans don’t grow here in Southern Ontario, but walnuts do. And heartnuts. I bet this would be wonderful with either of those. And a little salt, because honestly I love salt and sweet together. Thanks for sharing. It’s nice that there’s no fat or egg in the recipe.

  8. Just out of curisity what temature do you cook it on

  9. I can’t tell you how much I miss living in NC and having access to pecan (pee-can) trees!! Now in the Midwest, I’m stuck with store bought. I can’t wait to make these, I’m thinking the perfect Christmas gifts! Thank you for posting 🙂
    As Abigail has asked, what temperature have you used?
    Thank you!

  10. I made these tonight and they are cool but they are really sticky and are not at all what I thought they would. They are tasty but I don’t feel I can give these as a gift.

  11. I love, love, love this recipe. Used to have it several years ago, but somehow lost it. Most of the spiced pecan recipes call for egg white. This, cooked in a skillet on the stovetop is so easy and so addictively delicious!! So glad I found you.

  12. love to find nut recipes that don’t call for egg white – will def be trying this one – I buy most of my nuts at Costco, great deals and keep them in the freezer. ave a whole shelf in the freezer full of all different kinds right now. Will probably try using a mixture of them in this – thanks

  13. How convenient — I just bought a new bag of pecans at Costco even though I still have 1/3 of the last bag left (when I make chocolate chip cookies the dough barely holds together it is so full of chopped pecans)!

  14. Add a pinch of nutmeg. Even more delicious!!!!

  15. Does anyone know how long these can be stored once made?

  16. What is the calorie count for this recipe?
    I found that putting the cookie sheet in the oven @ 250 for 15 min helps to dry them thus taking some of the stickiness away.

  17. could you sub brown sugar for the white granulated?

  18. I’ve made these before and they’re great! Also good when you add just a hint of vanilla extract to it.

  19. Can these pecans be made with Splenda? For diabetics?

    • I’ve not made it with Splenda, but if you and it works well for you, will you let us know here in the comments. I feel sure others would be interested as well!

  20. yummy gotta try this! do you have any others for pecans ?

  21. ummmm

  22. I made these this past weekend. This recipe is a “keeper”. I will probably have a container of these in the pantry at all times. So easy to make!

  23. Is it just me or for the past two falls I have found all the pecans seemed rancid. From several different sources. Couldn’t make our annual pralines due to that. Some were from LA, AL, GA, etc. We were so disappointed like I said for the past two years. Maybe just too hot down here in the deep south. Can some of you share some outlets where you can find good pecans? Thanks bunches!

    • Costco by far. I have been buying them there for years. Always good quality and the best prices. I also have a shelf in the freezer for nuts and dried fruit. We used to live about a mile from a Costco, but we moved to a new location about 160 miles from the closest one. Grrrrr . Sams club is about 45 miles away. I have tried their nuts. Okay prices and quality, but Costco still has them beat. Twice a year I make a trip to Costco, they are that much better,especially for holiday baking.

  24. Im diabetic so is there something I can use besides sugar?

  25. I to need to know if anyone has used Splenda or Turvia, .?

  26. YUM!!! These were super easy and SUPER delicious! My 3 year old daughter was eating them as fast as she could…(thank goodness too or I would have eaten them all myself!) Thanks for the great recipe.

    • I’m so glad you and your daughter both enjoyed them. I love how they make the kitchen smell when they are cooking, too! Enjoy!

      • My crockpot recipe calls for coating the pecans in egg white and vanilla before coating in the cinnamon and sugar 9to make sure it sticks to the pecans. Should I do that in your recipe? Your stovetop recipe looks so much easier and faster.

      • Hi Jerry,
        No – you don’t have to do anything extra to my recipe other than how it’s written. These cinnamon pecans are delicious – and really simple too! I hope you enjoy them! Thanks!

  27. To the one who said they were sticky, you may need to cook them longer. The sugar has to caramalize. The pan will be mostly dry at that time.

  28. I cut the white sugar down to a half cup and added a 1/4 cup of lightly packed brown sugar. To the 1/4 cup of water I added an 1/8 teaspoon of maple flavor, 1/8 of butter flavor and 1/8 of vanilla. For the spices, I cut the cinnamon down just a tad because the Saigon cinnamon Costco sells is far more pungent than what’s sold elsewhere. I added to the cinnamon a pinch of salt and 1/4 teaspoon pumpkin pie spice along with a dash of cardamon. I used a large cast iron skillet coated with a teaspoon of butter. I was afraid to burn the pecans so I may have removed them from the heat too soon. The flavor is outstanding but the nuts were not crunchy in the way I have had them turn out when using oven-bake methods. Unfortunately, I misplaced the recipe I made years ago for cinnamon pecans that were glazed and baked in the oven. On the other hand, this stovetop recipe is far more convenient. I’m going to experiment a bit more with getting the time/temperature right. Mine weren’t sticky but there was no crunch to the nut. I’m assuming I didn’t have the heat high enough.

  29. YUM – just made these with some left over peanuts!

  30. Made these for the first time expecting to fail miserably and to my surprise I did not. This recipe is so simple, easy and tasty. I love the fact that I didn’t have to use any oil nor egg. This is definitely a keeper. 5 stars!

  31. thank you! great festival like flavor.

  32. Just made these as last minute Christmas gifts and they were great (and so easy!).Thanks so much!

    Added some dried cranberries at the end and that was also delicious. Tried a batch adding them in the last minute while sugars were still a little syrupy as well as a batch adding them while the nuts cooled. Both ways were goodoing, but I liked the ones cooked for a couple minutes the best.

  33. Will it come out the same if I use splenda instead of sugar?

  34. Could these be frozen, rather than stored in the pantry or would that make them soggy? Just thinking that seasonal prices are better than everyday prices.

  35. This is probably the most addictive treat in the world! I made it yesterday and we couldn’t stop eating it until it was completely over. So delicious and dangerous!!!

  36. I was roasting pecans when I came across your cinnamon pecans recipe. Just shelled fresh pecans last night. Tried your recipe and they are incredibly delicious. My wife is going to be pleasantly surprised when she gets home. I rate them 6 stars,as they are better than 5. Thank you for sharing. Bought a house located in a pecans grove so I have plenty to work with.

    • I’m so glad that you love them, William. I’ve always thought that pecan groves were such a gorgeous setting for a home. I hope you and your wife enjoy it! xo

  37. I love the stovetop method but the heat was definitely not high enough and the time not long enough. I actually put my pecans in while mixing the other ingredients so they would toast more. Then i cooked it all longer becausethe mixture was still very liquidy. I turned up the heat to get it to caramelize. That fixed the liquid issue but the nut had no crunch. So i tossed them in the oven to help. It still isn’t toasted like i like them but they will do. This recipe isn’t for me… unless maybe I toast them first next time….

    • Hi Skye,
      I’m sorry this didn’t turn out for you. I can’t be sure what happened as I have never had a problem with them and have been making them for years. Thanks!

  38. Followed the directions except I substituted palm sugar for regular sugar and added a dash of pumpkin spice and cardamon. Cooked over medium Heat. Had to stand at the stove the entire time and kept stirring. They became sticky, but I kept staring. Eventually the sticky on the pecans went away and the pecans cooked thoroughly, no more sticky. This process took about 15 minutes . I put them on a pan with parchment paper and let them cool completely. So so so so so good!

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