These Sea Salt Cinnamon Pecans are perfect for the holiday season! Sweet, salty, crunchy and oh, so addictive!
They are made with just a few pantry staples and you won’t believe how quickly they come together! In 15 minutes, you will have a treat perfect for sharing or enjoying at your holiday get together. These quick candied pecans are egg-free, making them the perfect treat for all!
We are making these on repeat lately -they are my husband’s favorite cocktail hour treat! I am addicted too!
Go buy some pecans and make a batch today! You will thank me later!
Sea Salt Cinnamon Pecans
Course: SnacksDifficulty: Easy12
servings5
minutes10
minutes15
minutesThis egg-free recipe for Sea Salt Cinnamon Pecans is perfect for the holiday season! Sweet, salty, and crunchy and oh, so addictive!
Ingredients
1 pound halved raw pecans
1 cup (packed) brown sugar
2 tablespoons water
1 ½ tablespoons vanilla bean paste (or vanilla extract)
1 ¼ teaspoons cinnamon
1/2 teaspoon fine sea salt – divided
Directions
- Roast Pecans – Preheat the oven to 325 degrees and spread out the pecans on two sheet pans in an even layer. Roast for about 10 minutes, or until turning light golden brown and fragrant. Give the nuts a toss about halfway through to ensure even roasting.
- Remove the pecans from the sheet pans and set aside. Keep the sheet pans lined with the same parchment paper, as you can spread the coated pecans on them to cool.
- In a large skillet, mix together the brown sugar, water, vanilla, cinnamon, and kosher salt. Cook over medium heat until it starts to bubble. Stir the pecans into the sugar mixture and cook for another 30 seconds-1 minute.
- Working quickly, pour the pecans onto two lined sheet pans, scraping out any of the excess sugar. Spread evenly. Try to have space in between the nuts as they will stick together if they are touching. Sprinkle the pecans with fine sea salt.
- Allow the pecans to cool at room temperature. It only takes about 15-20 minutes. Then serve or store.
