Easy Homemade Cinnamon Sugar Pecans for Snacking and Gifting

© Original Recipe By The Daily Garnish ©

✨Easy Homemade Cinnamon Sugar Pecans for Snacking and Gifting🧁

1. Introduction

Indulging in a handful of cinnamon sugar pecans is a sensory delight. These sweet pecans are crunchy, aromatic, and perfectly coated with a warm cinnamon sugar blend, making them a great snack or a thoughtful homemade gift. Unlike store-bought variations, this recipe offers a satisfying crunch and rich flavor, achieved through simple, natural ingredients and a straightforward process. Whether you’re preparing for holiday gifting or just craving a nutty treat, these cinnamon pecans will not disappoint.

2. Why You’ll Love This Recipe

• Ready in about 30 minutes—perfect for last-minute treats.
• One-baking sheet, minimal clean-up—ideal for busy days.
• Customizable sweetness—adjust cinnamon or sugar to taste.
• Gluten-free, vegan options available with simple substitutions.
• Perfect for gifting in jars or tins, adding a homemade touch to any occasion.

3. Ingredient Notes

Choosing high-quality ingredients makes all the difference. Cinnamon provided in this recipe is best when fresh, as it releases aromatic oils that enhance the nuts’ flavor. Opt for organic or high-grade cinnamon for a more intense, fragrant taste.

The pecans should be raw and unsalted; their natural buttery flavor is elevated when coated with the cinnamon sugar mixture. For a richer change, you might try using dark brown sugar instead of white for a deeper molasses note.

For the sweetener, granulated sugar works perfectly, but coconut sugar can be a healthy alternative. A pinch of salt balances the sweetness and accentuates the cinnamon’s warmth.

4. Kitchen Tools You Need

To achieve crispy, evenly coated cinnamon sugar pecans, you’ll need the right tools. The Compact 6-in-1 Digital Air Fryer is excellent for roasting nuts with even heat, reducing cooking time while keeping them crispy. A high-quality baking sheet like the T-fal 14-Piece Hard Anodized Nonstick Cookware Set simplifies clean-up and ensures even cooking. For mixing, a sturdy KitchenAid Artisan Stand Mixer can make coating nuts easier and more uniform. These tools will set you up for kitchen success.

5. How to Make Cinnamon Sugar Pecans

Step 1: Prepare the Coating

In a small bowl, mix together 1 cup of granulated sugar, 2 teaspoons of ground cinnamon, and a pinch of salt. For an extra kick, add a pinch of nutmeg or allspice. Stir until well combined and set aside.

Step 2: Coat the Pecans

In a large mixing bowl, add 2 cups of raw pecan halves. Drizzle with 1 egg white (lightly beaten) to help the cinnamon sugar stick. Toss the pecans gently to evenly coat with the egg white. Then, sprinkle the cinnamon sugar mixture over the nuts and stir until every piece is coated evenly. The nuts should look glossy and generously covered.

Step 3: Roast the Nuts

Preheat your oven to 350°F (177°C). Spread the coated pecans on a parchment-lined baking sheet, ensuring they are in a single layer to prevent sticking. Bake for 10-12 minutes, stirring halfway through. You’ll notice the nuts turn golden and smell aromatic. Keep a close eye to prevent burning because of the sugar coating.

Step 4: Cool and Serve

Remove from the oven and let them cool completely on the baking sheet. As they cool, they’ll crisp further, locking in that satisfying crunch. Break apart any clumps, and enjoy immediately or pack in an airtight container for later.

6. Expert Tips for Success

• Stir frequently during baking to prevent uneven browning or burning of sugar.
• Use fresh cinnamon for maximum aroma and flavor. Old cinnamon loses potency.
• For even coating, use KitchenAid Stand Mixers or a big bowl and a spatula for mixing. This ensures every pecan is well coated.
• Cool the pecans completely before storing to keep them crispy and fresh longer.
• To gift, pack the pecans in decorative jars or treat bags with a ribbon for a charming presentation.

7. Variations & Substitutions

If you’re looking to vary the flavor, consider adding a dash of cayenne pepper for heat or vanilla extract for a hint of sweetness. For GF/vegan options, replace egg whites with aquafaba (liquid from a can of chickpeas) to help coat the nuts without eggs.

For a different type of nut, try making sweet pecans with walnuts or almonds following the same method.

8. Storage & Reheating

Store cinnamon sugar pecans in an airtight container at room temperature for up to two weeks. For longer storage, keep them in a sealed jar in the fridge, where they will stay crispy for up to a month. Reheat in a low oven (about 300°F) for a few minutes to regain their crunch if they become soft.

9. FAQ

Can I make these vegan?

Absolutely! Swap the egg white for aquafaba or plant-based egg replacers. The coating will still adhere well, resulting in crispy, sweet pecans.

How long do these cinnamon pecans last?

When stored properly in an airtight container, they stay fresh and crispy for up to two weeks at room temperature. For extended freshness, refrigerate for up to a month.

Can I make these ahead for gifting?

Yes, these homemade pecans are perfect for gifting. Prepare and cool completely before packing in decorative jars or cellophane bags. Add a ribbon, and you have a delightful, personalized gift.

Are cinnamon sugar pecans healthy?

They are a tasty treat, but since they contain sugar and fats, enjoy them in moderation. For a healthier version, reduce sugar or use natural sweeteners like honey or maple syrup.

10. Conclusion

There’s nothing quite like crunchy, aromatic cinnamon sugar pecans made at home. Easy to prepare and customizable, they make perfect snacks and charming gifts. Once you experience their warmth and crunch, you’ll want to make them again and again. Explore more delicious recipes like [this warming turmeric chicken soup](https://docesetradigoes.com/warming-anti-inflammatory-turmeric-chicken-soup-2/) or [these crowd-pleasing deviled strawberries](https://docesetradigoes.com/easy-deviled-strawberries-for-crowd-pleasing-parties-2/) to complement your snack arsenal.

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