Crunchy Cinnamon Praline Pecans are sweet, crisp, and irresistibly delicious. They're perfect for holiday snacking or easy edible Christmas gifts for family, friends, and coworkers.
If you're searching for an irresistible edible gift or festive party snack, these Crunchy Cinnamon Praline Pecans are your answer. Inspired by my classic Pecan Praline Morsels but with a cozy holiday twist, these candied nuts are crisp, buttery, and kissed with just the right amount of cinnamon. They come together with only five ingredients, and bake to golden perfection in under 30 minutes.
They're ideal for gifting in clear cone bags tied with decorative twine or ribbon, sprinkling over salads, or simply snacking straight from the pan.
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Why You'll Love This Recipe
- Simple Ingredients, Big Flavor: Just brown sugar, cream, cinnamon, salt, and pecans. No tricky steps or candy-making skills required.
- Holiday Ready: Cinnamon adds cozy warmth while the crisp praline coating delivers that irresistible crunch.
- Perfect for Gifting: Package festive homemade treats in cellophane cones with ribbon and a custom tag.
- Make-Ahead Friendly: Keeps beautifully in an airtight container for up to a week (if they last that long).
Ingredients - Here's What You'll Need
Steps to Make Crunchy Cinnamon Praline Pecans
- Preheat the Oven: Preheat the oven to 350°F and line a rimmed half-sheet baking pan with nonstick aluminum foil.
- Make the Coating: In a medium bowl, whisk together the brown sugar, heavy cream, cinnamon, and salt until smooth and glossy.
- Add the Pecans: Add the pecan halves and stir until evenly coated.
- Spread on Pan: Transfer the coated pecans to the prepared baking sheet. Spread to a single layer.
- Bake Until Crisp: Bake for 25 minutes, stirring after 10 minutes for even coating. The coating will darken slightly and crystallize as it cools.
- Cool Completely: Once out of the oven, stir the pecans one more time, then let them cool completely on the pan. The coating will firm up into a crisp, praline-like shell.
- Package for Gifts: For a festive presentation, spoon the cooled pecans into clear cellophane cone-shaped bags, secure with a small rubber band, and tie with decorative twine or a ribbon. Add a custom Photoshop tag for a professional, handmade touch.
These Crunchy Cinnamon Praline Pecans bring the warmth of the holidays in every bite. They're crisp, caramelized, and just sweet enough to make you reach for another handful.
Whether you're gifting them in festive cone bags or serving them on a dessert tray, this simple recipe is a guaranteed crowd-pleaser and a delicious way to share homemade holiday cheer. Yum!
Frequently Asked Questions
Stored in an airtight container, they'll stay crisp for up to 7 days at room temperature, 3 weeks if refrigerated, and 2 months if frozen.
I wouldn't recommend substituting half-and-half for the heavy cream. The reason is that the higher fat content in heavy cream helps create the praline texture and crisp coating.
Absolutely! This recipe works beautifully with walnuts, almonds, or cashews, though baking time may vary slightly.
Recipe Tips and Variations
- Don't Overcrowd the Baking Sheet: A single layer of coated pecans on the baking sheet ensures even caramelization and crunch.
- Mix While Warm: Stirring once during baking and once after removing from the oven helps prevent clumping.
- Gift Variation: Rather than using clear cellophane bags, package the pecans in gift bags tied with a decorative ribbon, small Christmas-themed tins, or mason jars.
- Storage Tips: Because the coating on the pecans is hygroscopic, store them in an airtight container to prevent stickiness.
Chula's Test Kitchen
This recipe took a few test rounds to get just right.
I began with ¼ teaspoon of cinnamon and ⅛ teaspoon of salt. Both too subtle to notice.
I tried again by increasing the salt to ¼ teaspoon and the cinnamon to ½ teaspoon. The added salt was a plus, but the cinnamon was still too subtle to notice.
I thought that the problem with the cinnamon might be that it had been in the cabinet for some time and had lost its punch. Therefore, I tried again with a fresh jar of cinnamon, but the flavor stayed in the background.
Finally, I increased the cinnamon to a full teaspoon, and the cinnamon, while still somewhat subtle was just right.
For my first batch, I used different Replica Surfaces for a holiday theme. If you'd like a peek behind the scenes, check out the photo below in the post showing my setup and lighting gear.
Other Edible Gift Ideas Using Nuts
If you're a fan of nuts like I am, check out these delicious edible gift ideas.
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Recipe
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Crunchy Cinnamon Praline Pecans
Equipment
- Half-sheet pan lined with nonstick aluminum foil
- medium bowl
- Silicone spoon or spatula
- Clear cone-shaped cellophane bags
- Small rubber bands
- Decorative ribbon or twine
- Gift label, homemade or store-bought
Ingredients
- ½ cup (3.75 ounces) light brown sugar, packed
- 1 teaspoon ground cinnamon (See Tip 1)
- ¼ teaspoon fine sea salt
- ¼ cup (2 ounces) heavy cream
- 2 cups (8 ounces) pecan halves (See Tip 2)
Instructions
- Preheat oven to 350°F. Line a rimmed half-sheet pan with nonstick aluminum foil. Set aside.
- Add the brown sugar, cinnamon, salt, and cream to a medium bowl. Stir with a silicone or wooden spoon until smooth and glossy.
- Add the pecan halves. Stir until the pecans are thoroughly coated.
- Transfer to the prepared baking sheet. Bake in the preheated 350°F oven for 20 to 25 minutes, stirring after 10 minutes, until the coating is dry and slightly crystalized. (See Tip 3)
- Remove from the oven; stir one last time and allow to cool completely on the baking sheet.
- Store in an airtight container for up to a week, or package for holiday gifts. (See Tip 4)
- Yield: 6 servings.
Tips/Notes
- Use fresh cinnamon. Cinnamon's volatile oils, which carry its flavor and aroma, dissipate surprisingly fast once opened. Even though the cinnamon might look fine, old cinnamon can lose 70-80% of its potency within a year of opening.
- I purchased the pecan halves from Sam's. A 2-pound bag costs $12.98, and the pecan halves are as good as those from a specialty store that cost three times as much.
- Different ovens require different times. For my oven, I consistently cook the pecans for the full 25 minutes to ensure that they are crispy, crunchy, and toasted.
- The coating on the pecans is hygroscopic, meaning it attracts moisture. An airtight container is a must if you want to maintain the pecan's crunchiness.
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