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Sweet and Salty Pecans

We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.

  • Prep:
  • Total Time:
  • Yield: Makes 4 cups

Source: Martha Stewart Living, December 2011


  • Vegetable oil cooking spray
  • 1/2 cup packed light-brown sugar
  • 1/4 cup plus 2 tablespoons heavy cream
  • Coarse salt
  • 1 pound pecans (4 cups)


  1. Preheat oven to 325 degrees. Coat a rimmed baking sheet with cooking spray. Stir together sugar, cream, and 3/4 teaspoon salt in a large bowl. Add pecans, and stir until well coated. Spread pecans on baking sheet in an even layer.

  2. Bake, stirring every 5 minutes, until browned and toasted, 20 to 22 minutes. Sprinkle pecans with 3/4 teaspoon salt, and transfer to a parchment-lined baking sheet. Let cool.

Cook's Notes

Pecans can be stored in an airtight container at room temperature for up to 2 weeks.

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