These easy cinnamon glazed pecans are great to top salads or to eat on their own!
I hear we should be incorporating more nuts into our diets. Good fats and all that. The trouble is, if I try to enjoy a few nuts, I end up eating half a jar and surely doing more damage than good. I think I’m better off adding a reasonable number of nuts to a recipe to keep me honest. These glazed pecans are a perfect way to do that! These babies are tasty, easy, and make you look super fancy. (You don’t have to tell anyone that a microwave is involved.) Not only are these bad boys good on salad like the pear and arugula salad seen here, they also make a great homemade gift!
If you are making these glazed pecans for salad, might I suggest a mix of spinach, arugula, and blue cheese? This made a mighty fine side dish! I used bottled poppy seed dressing in this recipe because, come on, I already made glazed nuts. I’m weary over here, remember? If you’d like to make your own dressing, the poppy dressing fro my spinach strawberry salad would be perfect.
You could use this glazed nuts recipe with other nuts like walnuts or even peanuts. I have a soft spot for pecans though because I grew up gathering them from my grandma’s tree with my cousins when I was a kid. Finding, cracking, and eating pecans was a favorite past time when I went to visit her. I also loved picking huckleberries and blackberries when they were in season. I don’t think I’ve ever seen huckleberries except at her house! Do you have any foods that you associate with your childhood like that? I would love hear your memories and stories in the comments!
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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- Preheat oven (or toaster oven) to 350 degrees F. Line a baking sheet with parchment paper.
- In a microwave-safe bowl or measuring cup, add butter, cinnamon, and maple syrup. Microwave on high heat for 1-2 minutes, until butter is melted and mixture is bubbly.
- Add the pecans to the butter and syrup mixture, and stir to coat well. Spread pecans in a single layer on the baking sheet, and sprinkle with a pinch of kosher salt if desired. Bake in preheated oven for 5 minutes. (These nuts can burn very quickly, so do not over bake! As soon as they start looking darker brown, take them out.)
- Allow to cool on the parchment paper before enjoying or storing.
Glazed Pecans adapted from Pillsbury.com.
[email protected] says
I love salads – especially ones that are kind of fancy like this. Good stuff!! Pinned!!
The Weary Chef says
Thanks so much, Deb! Hope you have a good week :)
Anne ~ Uni Homemaker says
Love this salad Andi, especially the glazed pecan. Delicious!
The Weary Chef says
Thank you, Anne! I think I’m going to be making those pecans often for other recipes too!
Gretchen @ Two Healthy Kitchens says
Hi Andi! This salad looks so good and I can’t wait to give it a try! And wouldn’t ya know I’ve got a ton of arugula in my fridge right now! Perfect!!
I also love how easy the pecans are to make! I hope there will be enough left over for the salad … I may eat them before they make it to the plate!
The Weary Chef says
Thanks so much, Gretchen! I did a lot of taste testing of the pecans before putting them in the salad, you know, just to make sure they were OK… There were still plenty left, so snack away!