Honey Cinnamon Glazed Pecans – Oven roasted nutty pecans coated in a sweet honey cinnamon candy glaze. A fantastic nutty treat for any occasion or holiday!Do you love those hot, sweet roasted nuts from carnivals and fairs? These honey cinnamon glazed pecans are BETTER and made right at home. Oven roasted honey cinnamon pecans will take you to candied pecan heaven. They’re full of rich nutty flavor, sweet cinnamon and a hint of honey. They’re great to add to an easy dessert charcuterie board or have on hand for a quick nutty sweet treat.
IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE THESE:
- Homemade Reese’s Peanut Butter Cups
- Classic Peanut Brittle
- Soft Homemade Caramels
- White Chocolate Peanut Butter Cups
- Easy Dessert Charcuterie Board
WHAT’S THE DIFFERENCE BETWEEN CANDIED AND GLAZED PECANS?To be honest, I’m not 100% sure if there’s a technical difference but I labeled this recipe glazed becuase the candy coating comes out a little softer than what I’d consider a crunchy candied coating. If you’re looking for a candied pecan recipe, this recipe is still a delicious choice. You’ll want to increase the roast time (watching them closely to ensure they don’t burn) to allow the sugars to thicken and become hotter. This will give the pecans a much harder, crunchier sugar coating. I like glazed pecans because they are easier to bit into but still have the amazing honey cinnamon sweetness.
HOW DO I STORE THE FINISHED GLAZED PECANS?Store your roasted honey cinnamon glazed pecans in an airtight container or bag. With this being a glazed pecan recipe, the nuts will be slightly tacky once they cool. That is normal. If you cook the nuts longer for them to reach a higher temperature, the sugars will be harder and less tacky (making them candied pecans). They will store in an airtight container at room temperature for at least a few weeks if not longer.
HOW DO YOU MAKE THESE EASY HONEY CINNAMON GLAZED PECANS?These glazed pecans are so easy to make. For easy cleanup, line the cookie sheet with tin foil. Next, in a large bowl, whisk egg white until it is frothy. In a smaller bowl, mix sugar and cinnamon sugar together. Add the raw pecan halves to the frothy egg white. Fold nuts until coated. Then, add honey and stir. Once the nuts are fully coated in the egg white honey mixture, add the cinnamon sugar mixture. The egg white honey mixture helps the cinnamon sugar to stick to the nuts. The sweet cinnamon nut mixture will be thick and pasty. Next, pour the nut mixture onto the tinfoil prepared cookie sheet. Spread nuts out into a single layer. Once the nuts are spread evenly on the cookie sheet they’re ready for the oven. Bake the sweet pecans at 250°F for 60-75 minutes. PRO TIP 1: Make sure to stir the sugared pecans every 10-15 minutes to avoid burning. Stir carefully to avoid tearing the tinfoil. As the sugar gets hot it will begin to dissolve the sugar crystals. When done the sugar coating will be translucent and shiny with very little if any sugar crystals that can be seen. Also, the nuts will be nutty and rich in flavor. Due to the nature of heated sugar, the mixture will turn into a very thick syrup. To avoid having the glazed or candied nuts being stuck to the tinfoil, as soon as I could handle the nuts, I moved them to a separate cookie sheet lined with parchment paper allowing them to cool there. PRO TIP 2: If the sugar hardens before removing all the nuts from the tinfoiled tray, put the try back into the warm oven for a few minutes. This will warm the sugar and make it soft again.
CAN I USE A DIFFERENT KIND OF NUT FOR THIS RECIPE?I’ve only used this recipe with pecans. My best guess would be that you could use this with raw whole almonds or even walnuts, but again, I haven’t tried it with any other nut except pecans. If you try a different variety of nuts I’d love to hear about your experience. Drop me a comment below or shoot me an email. 🙂
PRICE CHECK ($):This recipe is so yummy and worth the price. If you compare the cost to make it at home compared to the $7+ price tag for 1 cup of nuts at the fair… it’s not even funny! Prices of supplies may vary depending on location and store you purchase groceries from. I shop bulk food stores, use coupons, watch ads and shop sales (like case lot), and buy supplies in bulk to save on cost:
- Raw Pecans – $7.99
- Egg white – $0.12
- Raw honey – $1.45
- Sugar – $0.15
- Cinnamon – $0.05
HOW WILL YOU BE ENJOYING YOUR HONEY CINNAMON GLAZED PECANS?I love them as a sweet treat or on a dessert platter. I’d give them as a yummy neighbor gift but they get eaten too fast in my home. Haha. Here’s the full printable recipe. Enjoy!
- 1 lb raw pecans, halves
- 1 egg white, whip until frothy
- 1/2 cup raw honey
- 1 cup sugar
- 1 1/2 tsp cinnamon
- Preheat oven to 250°F.
- Line cookie sheet with tinfoil to avoid sticky cleanup.
- In a large bowl add egg white, whip until frothy. Add pecans and stir to coat. Add honey and stir to coat.
- In a small bowl, mix together sugar and cinnamon.
- Add sugar mixture to nut mixture. Stir until coated. Mixture will look pasty.
- Pour coated nuts onto prepared cookie sheet. Spread nuts into a single layer.
- Bake at 250°F for 60-75 minutes STIRRING every 10-15 minutes to avoid burning.
- Nuts are ready when sugar crystals have melted, glaze has become shiny and translucent and nuts have a rich, nutty flavor.
- When done, remove from oven. As soon as you can handle the nuts (and before the sugar hardens) move nuts to a new tray lined with parchment paper. This will help avoid nuts from cooling and sticking to the tinfoil.
- Let nuts fully cool and harden before eating.
- To make a harder shelled "candied" pecan, cook for an additional 15-30 minutes. Watch carefully and stir frequently to avoid burning.
- Glazed nuts will be slightly tacky. This is normal.