Sweet slow roasted praline pecans. Spiced with cocoa powder, cinnamon, sugar, and just a touch of kosher salt. These nuts are perfect for snacking!
Every year I make these praline pecans for Thanksgiving.
A few years ago I made a streusel topped apple butter pumpkin pie with these nuts on the side and while both were delicious I think the nuts were the real shining star.
Mostly because my family is full of snackers and nuts are the perfect sweet snack.
PLUS these nuts are so easy to make that it would be a shame not to make them for the whole family.
The hardest thing about this recipe is remembering to stir the nuts every 8 minutes.
You can handle that? Right?
However, this year was a little different.
Art got a cold and we couldn’t go to his family’s Thanksgiving so instead, we had to stay home.
I ran to the store and bought some turkey thighs and ingredients to make stuffing so we could have our own tiny Thanksgiving for two.
Everything turned out great and the neighbors even invited us over for dessert.
We brought over some of these nuts, indulged in some pie, and had a few glasses of wine.
Yesterday Art started feeling better, so we took the rest of our nuts to Connecticut and had a small family visit.
Even though our nuts were a day late I still think everyone was pumped I brought them along.
And it was nice to get the nuts out of the house because once I start eating them I can’t stop.
They are so addictive!
They are sweet with a hint of salt, cinnamon, and cocoa.
It’s a delicious blend that works great on pecans, walnuts, and even almonds!
More holiday treats
- 2 pounds pecan halves
- 1 egg white
- 1 teaspoon water
- 1 cup sugar
- 1-1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon unsweetened cocoa powder
- Preheat oven to 300 degrees F and line a sheet pan with sides with parchment paper or a Silpat liner.
- Whisk egg white and water together.
- Pour over pecans and coat nuts.
- Mix together the remaining ingredients and pour over the nuts. Make sure to coat the nuts with the sugar and spice mixture thoroughly.
- Add half the nuts to the prepared baking sheet, spread out the nuts into a single layer, and cook the nuts in two batches.
- Put in oven and toss every 8 minutes till they have cooked for 40 minutes.
- Towards the end of time check on the nuts more often because these nuts can go from done to burnt in no time. Also, it's important that when you toss the nuts make sure to get all the nuts tossed. Nuts on the edge of the pan can sometimes burn if not tossed thoroughly.
- When finished let cool for a few minutes, pour in bowl, line sheet pan again, and cook remaining half of nuts.
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Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 41mgCarbohydrates: 10gFiber: 3gSugar: 7gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.