This Easy Cinnamon Pecans recipe makes a quick and easy delicious nibble. Made with four ingredients and a great make ahead recipe.
Looking for more easy and delicious nut recipes? I think you’ll love my honey roasted peanuts, boiled peanuts, and chocolate dipped pecans.
Cinnamon Pecans make an excellent nibble to have on hand when entertaining. They are also perfect for hostess gifts, added to a treat basket for out of town guests, or to gift to friends, teachers, and neighbors over the holidays.
So full of flavor, it is nearly impossible to eat just one of these toasted cinnamon pecans. I don’t believe I have ever been able to eat just one. One handful, maybe. But, never just one individual cinnamon pecan.
A great thing about this recipe is there is no added fat or a lot of other spices. And there are just four simple ingredients needed to make these scrumptious snacks.
Table of Contents
How to Make Cinnamon Pecans Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Pecans – You’ll use shelled and cleaned pecans. I like using pecan halves to make a pretty presentation when serving or gifting.
- Sugar – I use granulated sugar for this recipe.
- Ground cinnamon – Adds the signature flavor and smell to this recipe.
- Water – A little water helps make the cinnamon sugar adhere to the pecans as they cook.
Step-by-Step Instructions
Cinnamon pecans can be made in just a few minutes with just a few ingredients!
To make them, add all of the ingredients to a large (10 – 12-inch) skillet over medium-low heat. Stir to mix all of the ingredients together and then stir continuously as the sugar begins to melt, making sure to coat the pecans well.
You will cook the pecans until they begin to toast lightly, about five minutes. Then remove them from heat and pour them onto a baking sheet lined with parchment paper to cool.
Allow your cinnamon pecans to cool completely, about 10 to 15 minutes, before serving or storing in an airtight container.
Storage Tips
This delicious treat is so simple to make ahead for eating or gifting!
Make Ahead Cinnamon Pecans. Make a large batch of cinnamon pecans and cool as directed. Then, store them in an airtight container for up to one month.
Here is my recipe for Easy Cinnamon Pecans. I hope you enjoy them as much as we do.
Cinnamon Pecans Recipe
Ingredients
- 3 cups pecans, shelled and cleaned
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup water
Instructions
- 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.
- Allow to cool completely before serving or storing in an airtight container for gifting.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
Hi Karla,
The pecans shouldn’t be sticky, especially once they have dried completely.
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!
Just out of curisity what temature do you cook it on
The recipe calls for medium-high heat for the skillet. Others have asked about why no egg whites (typical with baking them). I must guess that by cooking the mix in the skillet the sugar melts and becomes sticky to hold the spices. For the folks who asked about baking in the oven, the dry spices would fall off the pecans without the glue consistency of egg whites. Hope this helps folks. For my, my Grandfather LOVED pecans and made this for us every Christmas.) I am thrilled to see the skillet method (less mess and quicker). Thanks, Robin.
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.
I’ve always wanted to try these so thanks so much for the simple recipe!
Someday I hope to live in a place with pecan trees! I know I could eat the whole batch, they sound amazing.
You do not even know how much I LOVE these! And to be able to make a batch with fresh pecans? Heaven.
Oh, I would be struggling with limiting myself to one handful!
So happy to find a recipe with no eggs involved. Followed exactly as written, super simple and simply delicious. You have to keep the heat on medium and keep stirring, once the liquid magically crystallizes they are done. I was amazed how they literally fell out of the pot completely crisp and dry. Making this with almonds next!
Thanks, Andrea! Almonds are also delicious with this recipe. xo
Yum! I think I would need to hide these from myself, so I wouldn’t eat them all!
I could eat these for a meal.
Actually, I think I have before.
Lol I’m sure I have too!