Cinnamon Toast Pecans

Pat Miller

  • 2 T. butter, melted
  • 2 T. light corn syrup
  • 2T. sugar
  • ½ T. ground cinnamon
  • 4 C. (about 1 pound) pecan halves

Preheat oven to 250 degrees. Stir together first 5 ingredients. Add pecans, tossing lightly to coat. Spread coated nuts in a single layer on a cookie sheet. Bake for 1 hour, stirring every 15 minutes. Let cool, and store in an airtight container for up to 3 weeks, if they last that long.

Editor’s note: These would make nice Holiday gifts, presented in pretty jam jars.

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