Crunchy Cinnamon Praline Pecans
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.
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.
Video
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. However, check after 20 minutes.
- 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.
Nutrition
Calories: 355kcalCarbohydrates: 24gProtein: 4gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gCholesterol: 11mgSodium: 105mgPotassium: 184mgFiber: 4gSugar: 20gVitamin A: 167IUVitamin C: 0.5mgCalcium: 51mgIron: 1mg
Tried this recipe? Add me to Google's Preferred Sources above.
