Ingredients for Candied Cinnamon Pecans Copycat Outback Steakhouse
- 1 1/2 cups pecan halves
- 1 teaspoon ground cinnamon
- Dark Brown Sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
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How to Make Candied Cinnamon Pecans Copycat Outback Steakhouse
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice each pecan in half lengthwise, then slice each half into 3 pieces (approximately 1 1/2 cups total).
- In a small bowl, whisk together 1/4 cup packed light brown sugar and 1 teaspoon ground cinnamon.
- In a large bowl, melt 1/4 cup (1/2 stick) unsalted butter. Add the pecans and toss to coat.
- Add the cinnamon-sugar mixture to the pecans and toss until evenly coated.
- Spread the pecans in a single layer on the prepared baking sheet.
- Bake for 5-8 minutes, or until the sugar is caramelized and the pecans are fragrant. Keep a close eye to prevent burning.
- Remove from oven and let the pecans cool completely on the baking sheet. The sugar will continue to harden as they cool.
- Once cooled, store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
176g
Fat
87g
Carbs
19g
