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
We enjoyed snacking  on these on Christmas Day ! Thanks for the suggestion.Â
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!
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!
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
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!!!
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.
They can certainly be frozen and then thawed for serving.
Will it come out the same if I use splenda instead of sugar?
Hi L.
I haven’t tried replacing the sugar in this recipe, so I can’t say how it will turn out with no sugar. I hope you enjoy them! Thanks.
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.
thank you! great festival like flavor.
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!
Glad you enjoyed them, Jasmin! Thanks!