Cinnamon Pecans Recipe
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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
YUM – just made these with some left over peanuts!
Thanks.
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.
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.
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!
Sounds great!
I to need to know if anyone has used Splenda or Turvia, .?
Im diabetic so is there something I can use besides sugar?
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.
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!
ummmm