Candied nuts are the perfect snack, aren’t they? So versatile, and so delish, I use these cinnamon sugar candied pecans for things like:
Topping salads
Adding crunch to ice cream sundaes
Stirring into cookie, cake or brownie batter
Snacking out of the bowl
This recipe for cinnamon sugar candied pecans is super simple, but it yields gourmet results. Other recipes in the blogosphere will have you use egg whites to bind the sugar to the nuts, but I don’t think that’s necessary. Start with good, fresh pecans, a bit of sweetness, and a sprinkle of cinnamon, and you’ll end up with a perfect candied nut that can even be gifted as party favors! Also, you can use this recipe to create candied nuts of any kind, like walnuts, whole almonds, cashews, and more.
1/4 cup turbinado (raw) brown sugar
1 tablespoon agave nectar
1/2 teaspoon ground cinnamon (or more if you like)
a pinch of salt
Pour the pecans, turbinado sugar, agave nectar and salt into a non-stick skillet.
Heat the skillet on medium low heat, and stir the mixture to combine.
Cook the pecans, stirring constantly, until the sugar melts and becomes thick and bubbly. The sugar mixture should coat all of the pecans.
Right before taking the pecans out of pan, stir in the cinnamon.
Pour the pecans onto a baking sheet lined with parchment paper and allow them to cool.
Store in a plastic food storage back for up to 1 week.
- 1 cup whole pecan halves
- ¼ cup turbinado (raw) brown sugar
- 1 tablespoon agave nectar
- ½ teaspoon ground cinnamon (or more if you like)
- a pinch of salt
- Pour the pecans, turbinado sugar, agave nectar and salt into a non-stick skillet.
- Heat the skillet on medium low heat, and stir the mixture to combine.
- Cook the pecans, stirring constantly, until the sugar melts and becomes thick and bubbly. The sugar mixture should coat all of the pecans.
- Right before taking the pecans out of pan, stir in the cinnamon.
- Pour the pecans onto a baking sheet lined with parchment paper and allow them to cool.
