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Praline Pecans

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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 to not 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 families Thanksgiving so instead, we had to stay home. I ran to the store 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 took the rest of our nuts up 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 such a delicious blend that works great on pecans, walnuts, and even almonds!

Looking for more easy holiday treats? Try my Cream Sherry Bundt Cake, Brown Sugar Pecan Toffee, or my Peanut Butter Buckeyes

Praline Pecans

Sweet slow roasted praline pecans. Spiced with cocoa powder, cinnamon, sugar and just a touch of kosher salt. These nuts are perfect for snacking!

Yield: 2 pounds

Prep Time: 10 min

Cook Time: 40 minutes

Total Time: 50 minutes


  • 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 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 remaining ingredients and pour over nuts. Make sure to completely coat nuts with sugar and spice mixture.

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 check on the nuts more often because these nuts can go from done to burnt in no time. 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.

When finished let cool for a few minutes, pour in bowl, line sheet pan again and cook remaining half of nuts.