These honey roasted cinnamon pecans make a delicious snack or gift, and are wonderful as a topping for salads or desserts.
Honey glazed cinnamon pecans are a delicious gluten-free snack you can make in under 20 minutes! We always make a big batch of these for the holidays and the kids love them!
Pecans are highly nutritious packed with protein, minerals and healthy fats making this a fairly healthy snack!
The nuts are coated in honey, a little sugar, then spiced with cinnamon and a little freshly ground black pepper for heat. After roasting they become sweet and crunchy with a coating that is easy to bite and not too hard.
In truth, glazed spiced nuts are highly addictive and it hard to stop at just a few!
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Homemade vs store bought
Homemade glazed nuts are so much better than store bought as you don’t have the artificial sweeteners, additives or other nasties.
Plus you control exactly how much sugar and salt goes into it and adjust quantities to your requirements.
A delicious gift
Glazed spiced pecans make a thoughtful homemade gift.
Cook up a large batch then fill and decorate glass jars or cellophane bags with these delicious spiced pecans – they always go down a treat!
What can you use glazed pecans for?
Use whole or roughly chopped roasted pecans as a delicious sweet and crunchy a topping for:
- salad
- yogurt
- ice cream
- banana cupcakes
- banana layer cake
- carrot cake
- oatmeal porridge
- apple crisp
or use whole:
- in trail mix
- alongside sliced cold cuts and cheeses
- with roasted figs and cheese
Your questions answered
Select raw, unsalted and unflavoured pecan halves. If you need smaller pieces, roughly chop them before adding the honey and spices.
Helpful tips
Line a baking tray with parchment paper, this makes it easier to remove the pecans after roasting, and cleaning up is a breeze!
A runny honey will easily coat the pecans. If using a solid honey, warm it for a few seconds in the microwave so that it spreads easily.
Ensure the pecans are fully coated in honey before sprinkling over the sweet spice mix.
The salt enhances the flavours while freshly crushed black pepper adds a little heat.
Allow the nuts to cool before separating. They will remain slightly sticky after cooling.
To make candied pecans
We prefer the softer bite of these glazed pecans, but if you prefer a harder candied coating, mix the nuts in egg white (using 1 egg), omit the honey and sprinkle over the spiced sugar (double the amount of sugar to 2 tablespoons), and mix well.
Spread out on a baking tray and cook at a lower temperature 160℃/120℃ fan/250℉ with frequent stirring to prevent burning, and bake for 1 hour.
Allow to cool and the coating will harden after an hour or so.
Storing leftovers
Once the nuts have cooled, store in a sealed container and keep in a cool dry place for up to 2 weeks.
Related posts
⭐️ Are you making this Roasted Honey Glazed Cinnamon Pecans recipe? I’d love to know how it turned out in the comments!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
📋 Recipe
Honey Roasted Pecans
Ingredients
- 125 grams pecan halves 1 cup
- 3 tablespoons honey* see notes below
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- a pinch salt
- a pinch pepper freshly ground
Instructions
- Preheat oven to 180℃/160℃ fan/350℉ and line a baking tray with parchment paper.
- 125 grams pecan halves, 3 tablespoons honey*In a bowl, combine the pecans and honey and mix together till well coated. Then spread the pecans out on the parchment paper in a single layer.
- 1 tablespoon sugar, ½ teaspoon ground cinnamon, a pinch salt, a pinch pepperIn a small bowl, combine the sugar with cinnamon, salt and ground pepper and sprinkle over the pecans.
- Bake on the middle shelf for 5 minutes, then remove and stir the pecans and bake for a further 7 minutes. Allow to cool before separating and using/storing.
Notes
For candied pecans
If you prefer a harder candied coating, mix the nuts in egg white (using 1 egg), omit the honey and sprinkle over the spiced sugar (double the amount of sugar to 2 tablespoons), and mix well. Spread out on a baking tray and cook at a lower temperature 160℃/120℃ fan/250℉ with frequent stirring to prevent burning, and bake for 1 hour. Allow to cool and the coating will harden after an hour or so.MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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