If you need a quick delicious snack, an easy gift, or a salad upgrade, these Candied Cinnamon Pecans are it. They're sweet, crunchy, warmly spiced, dangerously snackable, and ready in about 20 minutes.
I had to make multiple batches just to get these photos because I kept "taste-testing" the candied cinnamon pecans, and the jar kept looking emptier each time. And it's not just me - everyone in the family grabs a handful every time they walk by. They're dangerously good and so easy to make.
Pair these candied pecans with my Apple Cinnamon Steel-Cut Oats for a crunchy breakfast upgrade or use them as an excellent topper for brunch situations alongside Vegan French Toast Casserole.
And remember, if snacky stuff is your love language, peek at my 20 Quick and Easy Plant-Based Snacks for more grab-and-go ideas.
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Why I Love This Recipe
- Crunchy, sweet, snack perfection
- Done fast
- Uses four basic pantry items you probably already have
- Makes salads instantly more interesting
- Great for gifts
- Makes your kitchen smell like the holidays
Ingredients
Pecans - Go for whole pecan pieces for the best look if gifting them.
Cinnamon - Cinnamon is optional, but it adds warmth to the pecans.
Salt - Salt balances the sweetness, making the pecans taste nuttier and more flavorful.
See the printable recipe card for quantities and a full ingredient list.
Variations
- Use pumpkin pie spice instead of cinnamon.
- Gingerbread-ish: Add ground ginger + a tiny pinch of cloves.
- Mixed Nuts: Do half pecans and half walnuts or almonds
How To Make Candied Cinnamon Pecans
See the complete printable recipe card below for the details.
Step 1: Toast (Optional, but worth it): Toast pecans in a dry skillet over medium heat for 2-3 minutes, stirring, until fragrant. They will start to become fragrant.
Step 2: Coat - Add cinnamon, sugar, and a pinch of salt. Stir to coat every pecan.
Step 3: Cook: When you begin stirring, the sugar turns grainy/crystallized. You can let it sit for a couple of minutes here and there, but stir often until it gets shiny and sticky.
Step 4: Cool: Spread on parchment or silicone and separate as much as possible. Let cool completely (they crisp up as they cool) and then break up any pieces that remained together.
Top Tips
- Watch closely: They go from "almost done" to "oops" fast.
- Cool completely: They crisp up as they cool. You'll be able to break them apart more when they cool down.
- Finish with salt: A pinch at the end adds a lovely sweet-and-salty flavor to the nuts.
- Store dry: If you seal them while warm, they'll steam and lose crunch. They need to cool down completely.
Serving Suggestions
- Salads: On a holiday salad with oranges, arugula/spinach, shaved fennel, pomegranate, or roasted beets. Try it on this Christmas Wreath Salad.
- Snack board: Serve with grapes, apple slices, crackers, hummus, and olives for a sweet-salty pop.
- Breakfast: Sprinkle on oatmeal like Apple Cinnamon Steel-Cut Oats, yogurt, chia pudding, or even avocado toast.
- Dessert: Top ice cream like Vegan Banana Ice Cream, brownies, or baked apples/pears.
- Gifts: Little jars of candied pecans tied with a ribbon make great gifts.
Candied Pecans FAQS
Usually, they needed more time to dry out, or they were stored before thoroughly cooled. Make sure to spread them out and let them cool completely.
Cool fully and then store in a container at room temperature with no moisture.
About 1-2 weeks in a container at room temperature.
Looking For More Garnishes?
As unofficial recipe testers, I love hearing how these Candied Cinnamon Pecans turned out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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Candied Cinnamon Pecans
Equipment
- Parchment Paper optional
Ingredients
- 1 cup pecans whole or halves
- ¼ cup sugar white or brown
- ¼ teaspoon cinnamon
- pinch salt plus more for sprinkling on at the end if desired
Instructions
- Toast pecans (optional but recommended): Add pecans to a dry skillet over medium heat. Toast for 3 minutes, stirring occasionally, until fragrant.
- Mix: Add sugar, cinnamon, and a pinch of salt to the pecans in the skillet. The sugar mixture will begin to get grainy and cling to the pecans. Let it sit a minute or two once in a while, but keep stirring often until the sugar melts and becomes shiny and sticky. This will take about 5-6 minutes.
- Spread to cool: Slide the pecans onto a parchment/silicone-lined tray. Don't just plop them in one sticky mountain, since it will be harder to spread. Then, gently separate any big clumps with a fork or spoon. Let them cool completely. They crisp up as they sit and cool. Separate any remaining clusters. Top with more salt if desired.
Regi Pearce says
This was a tough post to photograph. I kept making them… mostly because I kept eating the evidence. Sweet, crunchy, a little salty, and basically the easiest way to make your house smell like the holidays. I love these.