Homemade Toasted Brown Sugar Cinnamon Pecans Recipe

Prep and preheat

Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Measure and have all ingredients ready.

Melt butter and combine wet ingredients

In a medium skillet or medium saucepan over medium heat, melt the 2 tablespoons unsalted butter. Once melted, stir in the 1 tablespoon water and 1 teaspoon vanilla extract and remove from direct heat for 10–20 seconds.

Coat pecans with sugar mixture

Add the 3 cups pecan halves to the pan and sprinkle the 1 cup packed brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon fine sea salt, and the optional 1/4 teaspoon ground nutmeg evenly over the pecans. Return the pan to medium-low heat and stir continuously with a heatproof spatula or wooden spoon. The sugar will begin to melt and the pecans will become glossy and evenly coated; this usually takes 3–5 minutes. Make sure to scrape the bottom and sides to prevent burning.

Transfer to baking sheet

Using the spatula, quickly spread the coated pecans in a single layer onto the prepared baking sheet, separating any clusters as best you can. Avoid piling them up so they toast evenly.

Toast in oven

Bake the pecans in the preheated 325°F (165°C) oven for 10–15 minutes, stirring once halfway through (around 6–8 minutes) to promote even toasting. Watch closely during the last 3 minutes to prevent scorching. The pecans should be fragrant and the sugar should be bubbling and beginning to set.

Cool and set

Remove the baking sheet from the oven and let the pecans cool completely on the sheet (about 20–30 minutes). As they cool the sugar coating will crisp and harden. If any large clusters form, break them apart with a spatula once cooled but still slightly warm.

Once the pecans are fully cooled, sprinkle the optional 1/2 teaspoon coarse or flaky sea salt evenly over them to enhance flavor. Taste and adjust: add a pinch more sea salt if you prefer a sweet-salty contrast.

Transfer the cooled, candied pecans to an airtight container. Stored at room temperature, they will keep well for up to 2 weeks. For longer storage, refrigerate for up to 1 month or freeze in a sealed container for up to 3 months. If refrigerated, bring to room temperature before serving for best texture.

Serving suggestions: Serve as a snack, salad topping, ice cream garnish, or packaged in small bags for gifts.