Sometimes I just need a sweet, crunchy bite that isn’t another cookie staring me down from the counter. That’s when I reach for Roasted Pecans with Brown Sugar. Fresh out of the oven, they’ve got that buttery toastiness, a little cinnamon warmth, and a caramelized coating that clings to every curve of the nut. Each bite is this mix of nutty crunch and melt-in-your-mouth sweetness that makes it almost impossible to stop at a handful.
This roasted pecans recipe makes 2 cups of glazed pecans in 25 minutes. Toss them on a salad, pile them on a holiday snack board, or pack them in a jar as a hostess gift.
They keep for a week at room temperature or up to three months in the freezer, so you can make them before the holiday rush.
Looking for more appetizer ideas? Try my corn dip with cream cheese, stuffed mini peppers, and Crockpot spinach artichoke dip.
Want a sweet and spicy batch? Try my Air Fryer Roasted Pecans. And if you're putting these on a salad, they're made for my Strawberry Goat Cheese Salad with Pecans.
Ingredients & Substitutions
- Butter – In my kitchen, I always use unsalted butter. Swap with coconut oil or vegan butter if needed.
- Brown sugar – Dark brown sugar will give a deeper molasses flavor, which my crew doesn't love, but yours may. Coconut sugar can be used, but the texture will be less glossy.
- Cinnamon –One teaspoon gives these that warm cinnamon roasted pecans flavor. When I tested more, it was too much. Pumpkin spice or apple pie spice are good seasonal swaps.
- Vanilla – Use extract or vanilla bean paste for a luxe option.
- Pecan Halves – Halves work best, but you can also use chopped pecans - just make sure to reduce the cooking time. Walnuts or cashews can be substituted.
The Method: Stove Then Oven
I make the brown sugar glaze on the stove first and then toss the pecans in it. The oven only has to toast the pecan halves and set the coating. That's why this batch is done in about 10 minutes at 350°F, while a lot of candied pecans bake low and slow for half an hour or more.
How to Make Roasted Pecans with Brown Sugar
Add brown sugar, sea salt, cinnamon, and vanilla.
Whisk in water and cook for 2 minutes, until the mixture is bubbly.
Remove from heat and keep stirring 2 minutes until the glaze thickens and clings to the nuts.
Bake for 6 minutes.
Tips & Tricks
Burnt or uneven pecans
The biggest mistake when you roast pecans in the oven is crowding the pan. Spread them out so air can move around, and always stir halfway. Trust me, I learned the hard way.
Over-dark sugar
If your sugar smells bitter before it sticks to the pecans, the heat’s too high and the taste will be off. It is best to start over with the sugar so we don't waste our precious (and lets be honest, pricey) pecans.
Timing questions
Whole halves need the full time; chopped pecans roast faster. Always adjust for size, and pay attention since every oven is different.
They crunch up as they cool.
Fresh out of the oven, the glaze is still soft and a little sticky. Leave them on the pan until they're completely cool. That's when the coating hardens. Store them only after that, or they'll stick together in the container.
Cinnamon Roasted Pecans with Brown Sugar
Ingredients
- 3 tablespoons unsalted butter
- ½ cup packed brown sugar
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon vanilla extract or vanilla bean paste
- 2 tablespoons water
- 2 cups raw pecans
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Melt the butter in a saucepan over medium heat.
- Add the brown sugar, salt, cinnamon, and vanilla. Stir to combine. Whisk in the water and cook for 2 minutes, until bubbly.
- Stir in the pecans.
- Remove from the heat, and continue to stir for about 2 more minutes, until the sugar glaze thickens and is clinging to the pecans.
- Transfer to the baking sheet in a single layer.
- Bake for 6 minutes, stir, and bake another 4 to 6 minutes.
- Store in an airtight container at room temperature for up to 1 week.
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