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Glazed Cinnamon Pecans

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a wooden bowl filled with raw gluten free Glazed Cinnamon Pecans

~ raw, vegan, gluten-free ~

Whoever said you can’t guarantee happiness clearly has never tried this recipe.

Glazed Cinnamon Pecans taste just like gourmet candied nuts. They are gently tossed in a lightly salted sweet glaze that is crunchy and addicting!

Whenever we have a salad in a restaurant Bob always enjoys having glazed pecans tossed in. Nothing can take a salad to the next level like perfectly glazed nuts. Their contrast between sweetness, saltiness, and crunch is heavenly.

It never dawned on me that they were glazed and that is why he liked them so much.  Well, shoot, I can glaze them too! Not to mention keeping them raw and healthier.  Move over “restaurant glazed nuts”…there is a new nut in town and his name is Bob. hehe

When pecans are fresh, they have a crisp, buttery texture and a mildly sweet and nutty taste. So be sure to taste test the pecans that you use for this recipe.

When you find a good source of pecans, stock up. They will need to be stored in a cool, dry place completely void of moisture. If you want to prolong the life of the pecans, placing them in the freezer will suffice. The quality of the pecans will not be affected even if you thaw and refreeze them several times.

If you store the pecans outside the refrigerator or freezer, keep them in a cool, dark place such as the pantry. Sealed bags can be used, but this kind of storing is not recommended for long-term storage.

On the nutrition level, they can’t mend a broken heart, but they can help protect it. They are known to help battle heart disease by lowering blood cholesterol levels. (according to research performed at New Mexico State University). They are also a good source of zinc which helps guard against infections, vitamin E protects against cancer, and vitamin A helps keep your complexion clear.



  1. Soak pecans overnight. Drain and rinse.
  2. Spread the pecans on a dry towel and blot them dry before placing them in a bowl.
  3. Combine the remaining ingredients along with the pecans and stir until the pecans are well coated.
  4. Spread on the non-stick dehydrator sheets and dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for  4-10 hours or until dry.
    • If you don’t have non-stick sheets you can use parchment paper.  Don’t use wax paper.
    • The dry time will vary depending on the humidity, climate, how big or small the pecans are, and how full the machine is.
  5. Store in an air-tight container in a cool, dry place.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

12 thoughts on “Glazed Cinnamon Pecans

  1. Jami says:

    YUM!!!!!! I agree…I love glazed nuts on my salads (and chopped dates too!) I bet these package up nicely for gifts too….what a brilliant idea!

  2. Lyn :] says:

    Wow Amie Sue – These are yummy and they aren’t even dehydrated yet !! Yep, it’s that tasting spoon at it again :]!! Hope I can have some self control, so Gene can have some too!!!! LOL Just Kidding!!! But these are so good!!!! Thank you for another great recipe!!! :] Lyn

    • amie-sue says:

      lol, We are a home of the mighty tasting spoons. We use both ends too. I bet that they are smelling wonderful in the dehydrator too. I can almost smell it from here. :) Oh wait, that’s my machine. I have two of them loaded with some new treats and they are competing with aromas. hehe Have a blessed evening. amie sue

  3. itsme says:

    Hi. If I want to make glazed almonds, can I leave the skin or not? Thanks.

  4. itsme says:

    Thanks. I have paraflexx sheets, can you tell me if the glossy side should touch the food or not? Thanks.

    • amie-sue says:

      What brand are they? I typically don’t pay attention to what side I use and never have an issue. I use the Excalibur. Blessings, amie sue

  5. itsme says:

    Would honey dehydrate well? Thanks.

  6. itsme says:

    Thanks. I used a little honey and more mapel syryp on almonds than you did and we didn’t find them sugary enouth.
    I used twice the maple syrup you used on pecans and same thing.
    What could we use instead?

    • amie-sue says:

      It sounds like you will just need to continue to adjust the recipe to your sweet tooth. Maybe try adding a few drops of liquid stevia to the liquid sweetener that you use to amp the sweetness up without increasing the volume of sweetener used. I do this all the time. Good luck and enjoy. amie sue

  7. itsme says:

    Thanks. I’ve never sed stevia. We’ll see.

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