Homemade Toasted Brown Sugar Cinnamon Pecans Recipe
Make Homemade Toasted Brown Sugar Cinnamon Pecans Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Toasted Brown Sugar Cinnamon Pecans
Method
Toasted Brown Sugar Cinnamon Pecans
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup and even cooling.
- 2
Toast pecans (dry-toast step)
Spread the 4 cups pecan halves in an even single layer on another dry baking sheet (or the lined sheet if space is limited). Toast in the preheated oven for 6–8 minutes, stirring or shaking the pan halfway through, until the pecans are fragrant and lightly browned. Watch closely to avoid burning. Remove from oven and set aside.
- 3
Make brown sugar cinnamon glaze
In a medium skillet or heavy-bottomed sauté pan set over medium heat, melt 2 tablespoons unsalted butter. Add 1 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon water. Stir constantly until the sugar dissolves and the mixture becomes a smooth, slightly thick syrup (about 2–3 minutes). Remove from heat and stir in 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. If using, add a pinch of cayenne for a touch of heat.
- 4
Coat pecans
Return the toasted pecans to the skillet (or transfer the glaze into a large mixing bowl if your skillet is small). Immediately toss the warm pecans in the glaze using a wooden spoon or silicone spatula until every piece is evenly coated. Work quickly—the glaze will begin to set as it cools.
- 5
Separate and cool
Using a fork or two forks, spread the glazed pecans in a single layer on the prepared baking sheet so pieces are not clumped. If you notice any large clumps, gently separate them while still warm. Place the baking sheet in the oven (at the same 350°F) for 3–5 minutes to help the glaze set and re-crisp the nuts. Watch closely to prevent burning.
- 6
Final cooling and storage
Remove the baking sheet from the oven and allow the pecans to cool completely on the sheet (about 20–30 minutes). The glaze will harden into a shiny, slightly crunchy coating as they cool. Once cooled, transfer the pecans to an airtight container. Store at room temperature for up to 2 weeks or refrigerate for up to 1 month.
- 7
Serving suggestions
Serve as a snack, toss into salads, use as an ice cream topping, or package in small jars as gifts.