Cinnamon Pecans Recipe

Prep

Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Measure and have all ingredients ready.

Cook sugar syrup

In a medium nonstick skillet or heavy saucepan over medium heat, combine the granulated sugar, brown sugar, ground cinnamon, salt, butter and water. Stir constantly until the butter melts and the sugar dissolves and the mixture just begins to bubble, about 2–3 minutes. Remove from heat and stir in the vanilla extract.

Coat pecans

Add the pecan halves to the warm sugar mixture and use a heatproof spatula or spoon to stir and coat the nuts thoroughly so each piece is evenly covered in the cinnamon-sugar mixture, about 1–2 minutes.

Bake

Spread the coated pecans in a single layer on the prepared baking sheet, separating any large clumps. Bake in the preheated oven for 12–15 minutes, stirring once halfway through to ensure even toasting and to prevent scorching. The pecans should be fragrant, glossy and the sugar slightly set.

Cool and separate

Remove the pan from the oven and allow the pecans to cool on the baking sheet for 10–15 minutes. As they cool the coating will crisp. If any clusters have stuck together, gently separate them with a fork or your fingers once firm but still slightly warm.

If desired, immediately after removing the pecans from the oven and while still slightly warm, sprinkle the coarse sea salt and additional ground cinnamon evenly over the pecans to enhance flavor and add contrast. Toss gently to distribute. Let cool completely to room temperature before storing.

Transfer cooled pecans to an airtight container. Store at room temperature for up to 2 weeks or refrigerate for up to 1 month. For longer storage, freeze in a sealed container for up to 3 months.