Cinnamon Caramel Pecans

It's Autumn and with the cold comes the desire to snack more, so what could be more satisfying than a seasonal treat? These cinnamon caramel pecans are beautiful as an accompaniment to a steaming cup of cocoa or taken in a goody bag on a frosty walk - and they are super simple too! Enjoy!


400g pecans
200g brown sugar
2 tbsp water
50g caster sugar
4 tbsp cinnamon


- Place a large non-stick pan on a medium high heat on the stove.
- In the span, dissolve the brown sugar in the water and heat until thick and bubbling.
- Stir through the pecans until fully coated. Cook for 3 minutes on high.
- Tip out onto a baking sheet and separate the pecans with a fork. Leave to cool until slightly warm and still tacky to the touch.
- Meanwhile, in a large bowl stir together the caster sugar the cinnamon.
- Tip the pecans into the sugar/cinnamon mix and toss until fully coated
- Tip out onto a fresh sheet of baking paper and leave to cool fully.
- Store in an airtight container for up to three weeks.


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