Cinnamon Roasted Pecans
Pecan halves tossed in vanilla brown butter, allulose, cinnamon, and sea salt, then slow-roasted until fragrant, toasty, and glazed.
Why you'll love Cinnamon Roasted Pecans
Fall is pecan season, when the new crop starts arriving from the Southern orchards, and a tray of cinnamon pecans makes the whole kitchen smell like the holidays are coming. These are pecan halves coated in butter with a few vanilla seeds, tossed with allulose, cinnamon, and salt, and roasted low and slow until the nuts are toasted all the way through and the coating has set into a thin, sweet glaze.
The oven stays at 300°F, and that is on purpose. Allulose browns at a lower temperature than sugar does, so a hotter oven would darken the coating before the pecans had time to toast inside. Coating the nuts in butter first gives the allulose and cinnamon something to stick to, and stirring halfway through keeps the edges of the pan from getting ahead of the middle. The glaze firms as the nuts cool on the pan, so the last twenty minutes on the counter are part of the recipe.
A quarter cup with a pear or a slice of cheddar is an afternoon snack that pairs fruit with fat and protein. They also make a good jar to bring to someone's house.
Quick overview: This Cinnamon Roasted Pecans takes 5 min of hands-on time and about 50 min in all and makes 12 servings, each 1/4 cup. You'll need a saucepan and a sheet pan.
Ingredients
- 3 cups pecan halves (about 11 oz)
- 2 tbsp butter
- 1/4 vanilla bean, split and seeds scraped
- 1/4 cup allulose Label: allulose, and nothing else
- 2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- a pinch of cayenne, optional
Instructions
- Heat the oven: Heat the oven to 300°F (150°C) and line a rimmed sheet pan with parchment paper. The low heat gives the pecans time to toast through before the allulose coating darkens.
- Melt the butter: Melt the butter in a small saucepan over low heat, stir in the vanilla seeds, and take the pan off the heat. Warm butter carries the vanilla's aroma through the whole batch.
- Mix the coating: In a small bowl, stir together the allulose, cinnamon, salt, and cayenne if using, so the spice is spread evenly through the sweetener.
- Coat the pecans: Put the pecans in a large bowl, pour the vanilla butter over them, and toss until every nut is glossy. Sprinkle the cinnamon mixture over them and toss again until evenly coated. The butter goes on first so the dry coating has something to cling to.
- Roast: Spread the pecans on the sheet pan in a single layer and roast for 20 to 25 minutes, stirring once at 10 minutes, until they smell deeply toasty and a pecan broken in half is light brown inside. Check them often in the last 5 minutes, since nuts go from toasted to scorched quickly.
- Cool completely: Let the pecans cool on the pan for 20 minutes, until the coating has firmed into a glaze. Break apart any clusters before storing. The coating is soft while hot, so letting it cool is what sets it.
Storage and leftovers
Store the cooled pecans in an airtight jar at room temperature for up to 1 week, or freeze them in a sealed bag for up to 3 months. Allulose draws moisture from the air, so on a humid day the glaze can turn slightly tacky; 5 minutes on a sheet pan in a 300°F (150°C) oven firms it again.
Let frozen pecans come to room temperature in their sealed bag before opening it, so moisture does not condense on the glaze.
Variations
- Cocoa cinnamon: Add 1 tablespoon unsweetened cocoa powder to the coating.
- Chai spice: Add 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and a pinch of black pepper to the coating.
- Rosemary and sea salt: Skip the allulose and vanilla, use 1 tablespoon finely chopped rosemary in place of the cinnamon, and finish with a pinch of flaky salt for a savory version.
- Walnuts or almonds: Use walnut halves or whole almonds. Walnuts roast in about the same time; almonds need 25 to 30 minutes.
Notes and tips
- Watch the last few minutes: Nuts keep cooking from their own heat after they leave the oven, so pull them when they smell toasty and look a shade darker, rather than waiting for deep brown.
- Use halves: Pecan halves roast evenly. Pieces brown faster and can scorch before the halves are done.
- Line the pan: Parchment keeps the glaze on the pecans and off the pan, and lets you lift the whole batch off at once.
- Pair them: A handful of pecans with a sliced pear or apple and a piece of cheddar is a snack with fruit, fat, and protein together.
Nutrition and mindful eating
- Pecans are rich in monounsaturated fat and fiber, which make a small handful satisfying and slow how quickly a snack moves through you.
- Allulose is a sweetener your body absorbs but does not use for fuel, so the glaze tastes sweet while your blood sugar stays steady.
- Cinnamon and vanilla bring warmth and a sense of sweetness, so a modest amount of allulose goes a long way.
- A quarter cup is a real serving of fat, and eaten with a piece of fruit or cheese it bridges the gap between meals.
- As you eat, notice whether a quarter cup of warm, sweet, crunchy pecans satisfies the afternoon pull toward something sweet, and check in afterward: a handful should carry you comfortably to your next meal.
Frequently asked questions
Have a question about this Cinnamon Roasted Pecans? Start here, with the questions people ask most.
Why roast them at such a low temperature?
Allulose browns faster than sugar. At 300°F the pecans toast through while the coating turns golden, and at a higher heat the coating would darken before the nuts were done.
Why are my pecans sticky?
Allulose pulls moisture from the air. Store the pecans airtight, and if they turn tacky, warm them on a sheet pan at 300°F for 5 minutes and let them cool again.
Can I make them dairy-free?
Yes. Use 2 tablespoons coconut oil in place of the butter.
Can I double the batch?
Yes. Use two sheet pans so the pecans stay in a single layer, and switch the pans between racks when you stir them.
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