Cinnamon Roasted Pecans are the perfect sweet treat! They taste just like the roasted nuts at the fair, and they’re great for gift giving.
You know those roasted nuts that are $10 for a little paper cone at the fair? These are those nuts!! I was super excited to find this recipe for Cinnamon Roasted Pecans buried in an old church cookbook.
They were labeled as “Spiced Pecans” in the cookbook, and are also known as Candied Pecans. The recipe has five simple ingredients and takes a little over 30 minutes (most of that time is hands-off).
True story—when testing the recipe, I burnt the first batch of pecans to a crisp. The original recipe said to roast the nuts for one hour at 350°F. I really should have known better than to roast nuts for a whole hour at that temperature, but I figured Kathy (who submitted the recipe) knew what she was doing.
Well, it must have been a misprint, because the pecans were burnt after 45 minutes! I was SO bummed. So I tweaked the recipe by lowering the temperature and reducing the cooking time to 30 minutes, and they came out perfectly.
I hope you love them as much as we did!
- You’ll need pecan halves for this recipe. Steer away from chopped pecans as they will be too small.
- An egg white helps the other ingredients stick to the nuts.
- Sugar, cinnamon, and salt flavor the nuts—the sugar caramelizes in the oven and coats the nuts with an irresistible sweet blanket of deliciousness.
How to make roasted pecans
Place a piece of parchment paper or a silicone baking mat on a sheet pan. This is super important. You do NOT want to clean caramelized sugar off of your baking sheet!
In a large bowl, whisk the egg white with one tablespoon of water until foamy. Take care not to over mix the egg white—you just want to see lots of little bubbles.
Stir the pecan halves into the egg white, and toss with a spatula until they are all coated.
In a small bowl, stir together the sugar, salt, and cinnamon. Pour the mixture over the nuts and toss with a spatula until the nuts are coated.
Pour the nuts out onto the prepared baking sheet. Bake for 15 minutes at 300°F, stir, and then bake for 15 more minutes (for a total of 30 minutes).
Remove the nuts from the oven, and use a pancake turner to lift the nuts off the tray, and place them on a piece of parchment paper to cool. Break up the nuts gently with your hands, if needed.
FAQs and tips
Can I substitute another type of nut?
Walnuts, almonds, or cashews (or a mix of any of them) would be delicious in this recipe. Experiment with what you like the best! I recommend using unsalted nuts for best results.
Can I make these spicy?
You can make your own sweet and spicy roasted nuts by adding ¼ tablespoon cayenne pepper to the sugar mixture. You can make them even spicier but I suggest starting with ¼ teaspoon to start, and going up from there. Cayenne pepper packs a punch!
Can I substitute brown sugar for granulated sugar?
You can substitute brown sugar for the granulated (white) sugar in the recipe. You can either replace all of it, or do half brown sugar and half granulated sugar.
Cinnamon roasted nuts make such a great gift. You can package them in a glass jar with a ribbon, or in a plastic cellophane bag with a bow, or even in a mini holiday tin.
They also make great party favors. These little kraft gift bags would be perfect for packaging them up.
Storing the nuts
The nuts will keep in an airtight container at room temperature for at least one week. I have a feeling they will last even longer than that, but these nuts haven’t seen past a week at my house. 🙂
I also love these as a a little nibble, especially when you have company. Along with a glass of wine, they will tide your hungry guests over until dinner is ready. I set these out on our coffee table with a spoon and some cocktail napkins, and let people help themselves.
Speaking of tiding your hungry guests over until dinner, how about making these Boozy Bacon Wrapped Dates for another little nibble? They’re soaked in brandy!
Or if you’d like another nut recipe that goes with beer in particular, these Maple Sriracha Roasted Nuts are a favorite for football season at our house!
Cinnamon Roasted Pecans
- 1 lb pecan halves
- 1 egg white
- 1 tablespoon cold water
- 1 cup sugar
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- Preheat oven to 300°F. Place a piece of parchment paper or a silicone baking mat on a sheet pan.
- In a large bowl, whisk together the egg white and cold water until frothy. Stir in the pecans and toss to coat.
- Add the sugar, cinnamon, and salt, and stir to combine.
- Spread the pecans evenly on the prepared sheet pan. Bake for 30 minutes, stirring halfway through.
- Remove from the oven and transfer to a piece of parchment paper (this ensures that the nuts won’t stick to the extra sugar on the bottom of the pan). Let cool and store in an airtight container.