These honey-glazed pecans are naturally sweetened and made with just five ingredients — simple, delicious, and easy to prepare.
My senior year of college is about to begin. I moved into my dorm last weekend, and during the drive to campus I felt unexpectedly nostalgic about the past three years: meeting new people, starting this blog, serving as an RA for two years, and finding a close community of friends. Those memories — late-night conversations, spontaneous dinners, and impromptu ice cream runs — are the moments I’ll always treasure.
College hasn’t been without its challenges: limited access to a car, cooking in a shared dorm kitchen, long nights followed by early mornings, and sharing bathrooms with dozens of other students. Still, most of those inconveniences are temporary, while the friendships and experiences are lasting. One of the best surprises has been how much I’ve enjoyed writing this food blog and sharing recipes with you.
My mom taught me to candy nuts when I was little, usually using white sugar. Lately I’ve been making a version with honey and cinnamon instead — it’s slightly more natural and just as satisfying. The result is crispy, lightly sweet, and slightly salty pecans that are great for snacking or topping salads.
Here’s what they look like before the oven…
And here’s what they look like after — golden, crunchy, and perfectly flavored.
These honey-glazed pecans feel indulgent but are actually made with just a small amount of honey. A 1/4-cup serving of nuts contains less than a teaspoon of honey, and a light sprinkle over a salad uses even less. With only five ingredients — pecans, honey, cinnamon, salt, and water — they’re simple enough to make in a dorm kitchen or at home.
I’m planning to share a summer salad and dressing next that pairs perfectly with these nuts.
If you make these honey-glazed pecans, I’d love to hear about it — leave a comment or tag me on Instagram. Hope you enjoy!
Simple Honey-Glazed Pecans
5
15
20
2 cups nuts
Liv
Ingredients
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons honey
- 1 tablespoon water
- 2 cups pecans, roughly chopped (walnuts or almonds also work well)
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, whisk together the ground cinnamon, salt, honey, and water. Add the chopped pecans and stir until the nuts are evenly coated.
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Spread the coated nuts in a single layer on a parchment-lined baking sheet. Bake for 15–18 minutes, until the nuts are lightly darkened and fragrant. Watch them closely near the end so they don’t burn.
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Allow the nuts to cool completely on the baking sheet so they crisp up. Use as a salad topping or a snack. Store at room temperature in a sealed bag or container for up to one week, or freeze for 2–3 months.