Best 20 Cinnamon Pecans Recipes

CINNAMON SUGARED PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.

CINNAMON SPICED PECANS

Steps:

• In a small bowl, combine the sugar, cinnamon and salt; set aside. In a large bowl, lightly beat egg white. Add pecans; stir until coated. Sprinkle with sugar mixture; mix well. , Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove nuts from baking sheet to cool on waxed paper.

GLAZED SPICY CINNAMON PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil. Pour butter over foil layer.
• Whisk sugar, egg whites, cinnamon, and cayenne pepper together in a large bowl. Add pecans and toss to fully coat. Spread coated pecans on the buttered baking sheet.
• Bake in the preheated oven, stirring and flipping pecans after 10 minutes, until pecans are toasted, about 20 minutes. Cool pecans on baking sheet for 15 minutes.

CINNAMON-ROASTED PECANS AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
• Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

GERMAN CINNAMON ROASTED ALMONDS OR PECANS

Steps:

• Preheat oven to 325 degrees.
• Place butter on a 15 1/2 x 10 1/2-inch jellyroll pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
• Gently fold in almonds and cinnamon. Pour almond mixture onto.
• jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
• Serve warm or at room temperature. Store cooled in air-tight containers up to 2 weeks.

GRILLED CINNAMON PEACHES WITH PECANS & ICE CREAM RECIPE BY TASTY

Steps:

• Fire up the grill.
• Cut peaches along the seam all the way around and remove pit from peaches.
• Put a saucepan over medium heat, and add pecans. Heat the pecans until they're lightly toasted and fragrant, stirring often.
• Add butter and stir until melted then add the sugar and cinnamon, stirring until everything comes together and looks like a pecan pie sauce.
• Using a pastry brush, spread the sauce all over the peach halves.
• Slap them on the grill. Grill for 4-6 minutes per side, or until the peaches have softened and have nice grill marks.
• Serve each grilled peach half with a scoop of ice cream.
• Drizzle the pecans and sauce on top.
• Enjoy!

CINNAMON 'N' SPICE PECANS

Steps:

• In a large bowl, combine the butter, cinnamon, salt and cayenne. Stir in pecans until evenly coated. , Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until pecans are toasted, stirring every 5 minutes.

MEXICAN CHOCOLATE TART WITH CINNAMON-SPICED PECANS

Steps:

• For pecans:
• Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
• For crust:
• Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
• For filling:
• Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
• Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.

ORANGE AND CINNAMON CRUSTED PECANS

Steps:

• In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
• When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)

SOUTHERN CINNAMON SUGARED PECANS

Steps:

• In a large sauce pan over medium heat, combine evaporated milk, sugar, water and vanilla.
• Heat mixture, stirring often, until sugar is dissolved.
• Add cinnamon and stir. Some may float on top.
• Add 3 cups of pecans to mixture and stir to cover.
• Continue stirring pecans in mixture until pecans become coated well and mixture cooks away (gets absorbed/crystalized on the the pecans).
• Spread hot coated pecans on wax paper; try to separate them as you spread them on the paper.
• Let pecans cool completely.
• Break apart pecans and store in air-tight container for up to 2 weeks.
• To give as gifts, put in decorative glass jars or decorative tins lined with wax paper.
• NOTE: I've tried using brown sugar (1:1 with the white sugar), but the pecans have a tendency to come out sticky and the sugars don't get 'crystalized'. I have not tried these with turbinado or unbleached cane sugar yet. If they don't turn out right, I'll have to keep them for myself !

CINNAMON-ROASTED APPLES WITH PECANS AND ICE CREAM

Steps:

• Preheat oven to 450 degrees. Spread pecans in a 13-by-9-inch baking dish; toast until fragrant, 3 to 5 minutes. Remove pecans, and set aside (or store in a resealable plastic bag, up to 1 day).
• In a large bowl, combine sugar, lemon juice, and 1/4 cup water. One at a time (to prevent them from turning brown), halve apples through the stem end, core, using a melon baller, and immediately toss with sugar mixture.
• Arrange apples, cut side down, in baking dish; pour sugar mixture over. Tuck in cinnamon sticks; cover dish with foil. Bake until apples are easily pierced with the tip of a paring knife, 15 to 20 minutes.
• Serve apples with ice cream, topped with pan juices and pecans. Garnish with cinnamon sticks, if desired.

CANDIED CINNAMON PECANS (COPYCAT OUTBACK STEAKHOUSE)

Steps:

• Slice each pecan half into three lengthwise pieces.
• Mix together the cinnamon and brown sugar.
• Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
• Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
• Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.

LOW CARB CINNAMON VANILLA PECANS

Steps:

• Preheat oven to 350 degrees.
• Beat eggs, water and vanilla until thick and foamy but not stiff.
• Stir in pecans until thoroughly coated with egg mixture.
• Mix dry ingredients thoroughly in large measuring cup.
• Pour over pecans and stir well. Making sure the dry ingredients get a chance to coat all pecans.
• Pour the mixture into a 9 X 13 baking pan and bake fore about 35-40 minutes turning over and breaking up the pecans (they will stick to the pan and to each other) every 10 minutes or so.
• Cool to warm before eating. They do taste great warm!

GEORGE CARAMELIN: CHOCOLATE CINNAMON CUPCAKES WITH VANILLA BEAN BOURBON FROSTING, BOURBON CARAMEL SAUCE, AND CANDIED PECANS

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
• Sift the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
• Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
• For the sauce: In a small, heavy-bottomed saucepan, stir together the sugar and water. Cover and bring to a boil. Let boil until the mixture starts to turn brown, about 20 minutes. Remove from the heat and stir with a whisk. Add the bourbon and salt and continue stirring. Once the bubbling stops, add the margarine and whisk until melted and distributed. Let cool completely and pour into a clean squirt bottle.
• For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated. In a separate bowl, mix the cinnamon, sugar, and sea salt. Toss into the pecan mixture and coat evenly. Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping. Bake for 6 to 8 minutes. Let cool completely.
• For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag fitted with a large star tip.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of vanilla bean bourbon frosting onto of each cupcake. Drizzle the top with more bourbon caramel sauce and sprinkle with candied pecans to garnish.

MAPLE CINNAMON SWEET POTATO SCONES WITH PECANS

Steps:

• Preheat oven to 375 F or 200°C Spray/Line a flat baking/cookie tray/sheet.
• Mix dry ingredients (up to salt) into a large bowl and rub in the butter till you have a breadcrumb consistency. Add the sweet potato, and cut it in as well; then stir in the cinnamon, pecans, and cinnamon chips. Next, add to the buttermilk, the maple syrup and vanilla, and add this to the dry mixture, and stir well. If necessary, add extra milk, a tablespoon at a time to the mix until a soft dough is reached, and then transfer dough to a floured surface and knead slightly, until smooth.
• Divide dough into 4 equal portions, and roll each portion into rounds; place on oiled tray. Cut a cross through the top of the dough about 5mm deep.
• Combine sugar and cinnamon together, grind in some nutmeg. Mix.
• Brush tops with milk and then dust with cinnamon nutmeg sugar.
• Bake scones for 15 to 23 minutes. Baking times vary, so check scones at 15 minutes to gauge doneness.
• Enjoy!

MAPLE-POACHED APPLES WITH CINNAMON- GLAZED PECANS AND CIDER GRANITE

Steps:

• To make the granite, pour the cider into a large metal pan and place in the freezer until firm throughout but not frozen solid, about 2 hours, stirring every 30 minutes.
• Meanwhile, to make the pecans, preheat oven to 250 degrees. Combine the sugar and cinnamon in a medium bowl. In another bowl, whisk together the egg whites and water until frothy. Place the pecans in the egg-white mixture and stir to coat. Drain well. Place the pecans in the cinnamon sugar and toss to coat well. Spread the nuts on a baking sheet in a single layer. Bake until the pecans begin to dry out, about 45 minutes, stirring twice. Set aside; you will not need all the pecans for this recipe.
• To make the apples, combine the maple syrup, water and rum in a medium nonreactive saucepan. Bring to a simmer and add the apples. Cover and poach until the apples are tender, about 15 minutes. Remove the apples and set aside. Bring the poaching liquid to a boil. Reduce the heat slightly and simmer until reduced to 1 cup, about 30 minutes.
• To serve, coat the bottom of 4 plates with the syrup mixture. Place 1 apple and a scoop of the granite on each plate. Scatter some cinnamon pecans over the plate and serve immediately.

CINNAMON PECANS AND ALMONDS

Steps:

• Melt butter in a heavy skillet over medium-high heat, and then add all ingredients and saute for about 2 minutes or until a little crispy, stirring gently so as not to break up the sliced almonds. Serve warm or at room temperature.

ORANGE-CINNAMON PECANS

Steps:

• Preheat oven to 250°. Line a 15x10x1-in. baking pan with foil., In a large heavy saucepan, combine sugar, orange juice, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Cook over medium heat 6-8 minutes or until a candy thermometer reads 236° (soft-ball stage), stirring occasionally., Remove from heat; stir in pecans, butter and vanilla. Spread into prepared baking pan. Bake 30 minutes, stirring occasionally. Cool completely. Break apart; store in an airtight container up to 1 week.

CINNAMON PECANS

Steps:

• Preheat oven to 325*F. In a bowl combine sugar, cinnamon and salt, set aside. In a separate bowl beat egg white until tripled in size and frothy. Add pecans into egg white and mix well. Add cinnamon mixture to pecans and mix well. Spread pecans onto a rimmed cookie sheet and bake for 10 minutes. Remove from oven and stir. Then bake for additional 10 minutes. Remove from oven and let cool. Store in an air tight container for up to 2 weeks.

CINNAMON AND VANILLA CANDIED PECANS

Steps:

• 1. Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300 degree oven for 20 to 25 minutes, stirring frequently. Cool. Do not roast at a higher temperature or overcook -they will become bitter. (SEE NOTE BELOW.)
• 2. Combine sugar, cinnamon, salt and water in a saucepan; cook, stirring over medium heat until sugar is dissolved.
• 3. Boil to 236 degrees of a candy thermometer, or to soft ball stage*. FYI: Tonight I decided that I'd time the candied mixture (both times I made it) and from the time it started boiling until it reached the soft ball stage was only 4 minutes (and it only took about 4 minutes on medium to start boiling). So -in about 8 minutes from mixing it in the saucepan until you remove it from the heat and stir in the Vanilla and Pecans -you have a wonderful confection! Just thought I'd let you know that it isn't time nor labor intensive -just good.
• 4. Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy (and loses its sheen). Turn out onto waxed paper and use a fork to separate pecans.
• 5. * TO TEST FOR SOFT BALL STAGE: If you do not have a candy thermometer, drop a small amount of syrup into chilled water. When it forms a ball, but is soft enough to flatten when picked up with fingers (234 to 240 degrees), it will be to the soft ball stage.
• 6. NOTE: You can skip the roasting step if you are in a hurry. However, if you taste the candied pecans that have been roasted and ones that have not been roasted, you will prefer roasting them before cooking on the stove -the flavor is so much richer.
• 7. ENJOY!!