Paula Deen Cinnamon Toast Pecans

Paula Deen cinnamon toast pecans take 4 cups of pecan halves, butter, corn syrup and cinnamon and turn them into a crunchy, lightly sweet snack in 1 hour 15 minutes. It's an easy Southern snack mix for game day, holiday table gifting or a potluck, and it's a make-ahead recipe that keeps 2 weeks.

Stir the pecans every 15 minutes while they bake, because that keeps the glaze from pooling on one side. Skip the stirring and you get some pecans coated thick and sticky while others stay dry and pale.

The oven stays at a low 250°F for a full hour, so the pecans toast slowly and dry out until crisp. On a stovetop they would scorch before they ever got crunchy. Corn syrup in the glaze also keeps the coating thin and glossy rather than gritty.

Paula Deen Cinnamon Toast Pecans

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

120

kcal

A thin cinnamon glaze clings to each pecan half and bakes into a dry, crunchy shell. Once cooled, the nuts snap cleanly and taste lightly sweet and toasty.

Ingredients

• 2 tablespoons melted Butter
  

• 2 tablespoons light corn syrup
  

• 2 teaspoons sugar
  

• 1/2 teaspoon ground cinnamon
  

• 1/4 teaspoon salt
  

• 4 cups (about 1 lb) pecan halves
  

Directions

• Preheat the oven: Preheat the oven to 250°F. That low heat is what toasts the pecans through without burning the glaze.
• Make the glaze: Stir together 2 tablespoons melted butter, 2 tablespoons light corn syrup, 2 teaspoons sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt in a large bowl. Mix until the sugar and cinnamon are evenly blended into the syrup.
• Coat the pecans: Add 4 cups pecan halves to the bowl and toss until every nut is coated. Then spread them in a single layer on a large jellyroll pan so they toast evenly.
• Bake and stir: Bake for 1 hour, stirring every 15 minutes. Each stir moves the pecans around so the glaze coats them evenly and nothing sticks to the pan.
• Cool and store: Let the pecans cool completely on the pan. Once they're cool, move them to an airtight container, where they keep up to 2 weeks.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone spatula set, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use walnuts or almonds instead of pecans?

Walnuts and almonds both work with the same glaze, since the amounts are measured by volume. Keep the 250°F oven and stir every 15 minutes, but check a few minutes early because smaller nuts can toast faster.

How long do cinnamon toast pecans stay crunchy?

Stored in an airtight container after they cool completely, they keep for up to 2 weeks. If they go a little soft from humidity, spread them on a sheet pan. Then warm them in a 250°F oven for about 10 minutes to crisp them again.

Why are my pecans sticky instead of crunchy?

Sticky pecans usually mean they were stored before cooling all the way, or they needed more time in the oven. Let them cool fully on the pan, because the glaze hardens and crisps as it comes down to room temperature.

Can I swap the corn syrup for honey or maple syrup?

Honey or maple syrup will work in the same amount, though the flavor changes and the glaze can brown a little faster. Watch the pan during the last 15 minutes and stir carefully so nothing scorches.

Can I double the recipe?

Doubling works as long as you use two pans, because piling pecans too deep means they steam instead of toast. Rotate the pans between oven racks when you stir, so both batches bake evenly.