The Palmetto Plate: Brown Sugar Cinnamon Pecans
A simple Southern treat for slow mornings and sweet gatherings
There’s something about the start of a new year that invites us to slow down just a little—to linger over morning coffee, to savor small comforts, and to choose simplicity where we can. These brown sugar cinnamon pecans are one of those quiet, lovely treats that feel just right for this season.
We’ve been making these at home during slower January mornings—snacking on them straight from the jar, sprinkling them over yogurt, or setting them out when friends stop by for coffee. They come together quickly, fill the kitchen with the most comforting aroma, and feel special without requiring much effort at all.
They’re the kind of recipe you’ll reach for again and again—perfect for a New Year reset, an easy hostess gift, or simply something sweet to have on hand as winter unfolds.
Ingredients
2 cups pecan halves
2 tablespoons butter, melted
¼ cup brown sugar
½ teaspoon ground cinnamon
Pinch of sea salt
Instructions
Preheat your oven to 325°F.
In a medium bowl, toss the pecans with the melted butter until evenly coated.
Add the brown sugar, cinnamon, and sea salt, stirring gently to combine.
Spread the pecans in a single layer on a parchment-lined baking sheet.
Bake for 12–15 minutes, stirring once halfway through, until fragrant and lightly caramelized.
Remove from the oven and allow to cool completely—the pecans will crisp as they cool.
Serving Notes
These pecans are lovely on their own, but they’re also wonderful:
Sprinkled over Greek yogurt or oatmeal
Added to a simple cheese board
Tossed into a winter salad
Packaged in a small jar or tin as a thoughtful gift
Store in an airtight container at room temperature for up to one week—if they last that long.
