Ingredients:

  • 2 cups (225g) raw pecan halves
  • ½ cup (100g) light brown sugar, packed
  • 1 tbsp (8g) ground cinnamon
  • ½ tsp (3g) fine sea salt
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper to stop the sugar from bonding to the metal.
  2. In a large mixing bowl, whisk together the melted butter, brown sugar, cinnamon, and salt. Stir until a smooth, thick paste forms.
  3. Fold in the pecan halves gently. Stir until every nut is completely enveloped in the cinnamon sugar mixture. Note: Be gentle so you don't break the halves.
  4. Spread the pecans in a single layer on the prepared baking sheet.
  5. Bake for 45–60 minutes. Stir every 15 minutes until the glaze is bubbly and mahogany colored.
  6. Remove the pan from the oven immediately.
  7. Use a spatula to spread the pecans apart. Do this quickly to prevent them from fusing into one giant cluster.
  8. Let the pecans cool completely on the pan for 20 minutes. This allows the sugar to crystallize and harden into a crisp shell.