Butter Pecan
intro
Rich, toasty caramelized butter-coated pecans with warm nutty sweetness, perfect for snacking, gifting, or topping baked goods and ice cream.
Ingredients
Steps
Prep oven and pan
Preheat your oven to 350°F (175°C), line a rimmed 13x18 inch baking sheet with parchment paper, and spread 2 cups (220g) of raw pecan halves in a single even layer across the lined surface.
Toast pecan halves
Place the baking sheet on the middle oven rack, toast the pecans for 8 minutes total, stirring thoroughly once at the 4-minute mark to ensure even toasting, until they release a warm, nutty aroma. Remove from the oven and set the pan aside temporarily.
Make butter coating
In a 1-quart small saucepan over medium-low heat, melt 4 tablespoons (57g) of unsalted butter completely. Stir in 1/3 cup (67g) packed light brown sugar, 1/4 teaspoon fine sea salt, and 1/8 teaspoon ground cinnamon, stirring constantly for 2 minutes until the sugar fully dissolves into a smooth, gently bubbling amber sauce.
Coat pecans evenly
Remove the butter-sugar sauce from heat, stir in 1 teaspoon (5ml) of pure vanilla extract (note: the sauce will bubble briefly when vanilla is added), then add all the toasted pecans to the saucepan. Toss continuously for 1 minute until every pecan half is fully covered in the glossy sauce.
Bake coated pecans
Transfer the sauce-coated pecans back to the parchment-lined baking sheet, spreading them back into a single even layer with no large clumps. Bake on the middle oven rack at 350°F (175°C) for 10 minutes total, stirring the pecans thoroughly once at the 5-minute mark to prevent sugar burning.
Cool and separate pecans
Remove the baking sheet from the oven, optionally sprinkle 0.5g (pinch) of flaky sea salt over the hot pecans for extra depth, then let them cool completely at room temperature for 15 minutes. As they cool, break apart any stuck-together clumps into individual pieces before serving or storing.
Tips
2.Make sure pecans are fully cooled to room temperature before storing in an airtight container; trapped warmth creates condensation that will turn the crisp nuts soggy. Stored properly, they keep for up to 2 weeks.
3.Customize the coating to taste: add a pinch of cayenne for a sweet-spicy kick, or toss cooled pecans with 2 tablespoons of toasted coconut for extra texture.
OMG these classic butter pecans are a GAME CHANGER! I brought a batch to my neighborhood potluck last weekend and people were begging me for the recipe before I even left. The buttery, toasty flavor is so much better than the store-bought candied pecans I usually grab for salads and snacking. Only note: I added a tiny pinch of cayenne for a little kick and it was chef's kiss. 10/10 will make every week for meal prep snacks!
Super easy recipe even for someone who burns toast half the time, no joke! 40 minutes total is way less time than I thought it'd take to make that perfect crunchy, buttery coating. My kids loved them so much they snuck half the batch before I could even put some in a jar for later. Will definitely be making these for our upcoming family movie night.
I swapped the regular butter for vegan butter to fit my diet and these still turned out SO good! I was worried the coating wouldn't set right but it crisped up perfectly as they cooled. Great easy snack to keep at my desk for when that 3pm slump hits.
Wait I made these last Christmas to give out as neighbor gifts and everyone raved, I can't believe I didn't leave a review sooner! They stay fresh for so long in an airtight container, which made gifting super easy. I might add a little cinnamon this year to switch it up a little.
Uh, quick question — I followed the recipe exactly but my pecans came out a little chewy instead of crispy? Did I not cook them long enough, or maybe I stirred them too much? They still tasted great, just not the crunch I was going for.
Made a double batch before our cross-state road trip last weekend and these were the perfect car snack! No messy crumbs, not too sweet, and they kept us full between stops. Way better than grabbing chips or candy at gas stations. Will be a staple for all our future trips.
I make a big batch of these every Sunday to toss on my lunch salads all week! The nutty, buttery flavor adds the best crunch to boring green salads, way better than plain croutons if you ask me. I love how easy the recipe is — zero fancy ingredients required.
Brought these to my buddy's tailgate last weekend and even the guys who only eat burgers and wings were going back for seconds. I tossed in a little smoked paprika and a sprinkle of sea salt at the end and it was chef's kiss. So easy to make, no fancy equipment needed.
These are my new go-to meal prep snack! I portion them out into little snack bags for my work lunches and they keep me full way longer than granola bars. I was worried 40 minutes would be too long for a weeknight recipe but it's mostly hands-off cook time, so I can fold laundry while they bake. Total win.
Full transparency: I've always thought pecans were boring and bland, but my husband begged me to make these for his birthday and OMG I'm a convert! The buttery, caramelized coating is so addictive, I've already eaten like a quarter of the batch standing over the counter. Who knew pecans could taste this good?