Sugar-Coated Pecans Recipe (Cinnamon)
These pecan halves get a light sugar-and-cinnamon coating, then gently toast at a low temperature until crisp. It’s an easy snack for coffee breaks, dessert boards, or gift jars. Below you’ll find the ingredients and how to make it step by step.
Ingredients
Ingredients
Step-by-Step Method
Preheat and line the pan
Heat the oven to 320°F (160°C). Line a baking sheet with parchment paper to prevent sticking.
Mix the coating
Stir the sugar and cinnamon in a bowl. Add the water and mix until the texture looks like damp sand.
Coat the pecans
Add the pecan halves and toss gently until each piece is lightly covered.
Spread out
Arrange the pecans in a single layer on the sheet. Break up any clumps so they toast evenly.
Bake low and slow
Bake for 30 minutes, stirring once halfway through. Keep an eye on the edges so the sugar doesn’t darken too fast.
Cool to crisp
Let the pecans cool on the tray for about 10 minutes. The coating firms up as they cool; then transfer to a jar.