cinnamon pecans recipe
The Best cinnamon pecans recipe
What I love most about this recipe is how it balances sweet and savory in a way that feels naturally healthy. The pecans add a good dose of healthy fats and fiber, while the cinnamon isn’t just for flavor—it’s been shown to help regulate blood sugar, and the natural sweetness of the pecans and maple syrup means you don’t need as much added sugar as you might with other desserts. It’s also foolproof—once the filling sets, it’s just about waiting, which makes it perfect for when you’re short on time but still want something special. Whether you’re making it for a holiday gathering, a family dinner, or just treating yourself after a long week, this pie is that kind of dessert that feels like a little treat for everyone. Plus, the homemade version always tastes better than store-bought, and the kids always ask for seconds.
Cinnamon Pecan Stuffing with a Sweet Glaze
A comforting fall favorite, this recipe blends savory stuffing with a sticky cinnamon pecan glaze for a perfect holiday side dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups cooked chicken or turkey
- 2 cups cooked rice
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup chopped pecans
- 1/4 cup honey
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine cooked chicken, rice, celery, onion, broth, thyme, rosemary, and black pepper. Stir until well mixed. -
2
Transfer the stuffing mixture to a greased baking dish. Sprinkle shredded cheese evenly over the top. -
3
Bake uncovered for 25–30 minutes, until the edges are golden and the filling is bubbling. -
4
While the stuffing bakes, melt butter in a saucepan over medium heat. Stir in brown sugar, cinnamon, and honey until smooth. Add chopped pecans and cook for 2–3 minutes until pecans are toasted. -
5
Pour the glaze over the baked stuffing and let it sit for 5 minutes to absorb. Serve warm.
🔧Equipment
- Mixing bowls
- Skillet
- Baking dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cinnamon Pecan Stuffing with a Sweet Glaze Works
❓ Frequently Asked Questions About Cinnamon Pecan Stuffing with a Sweet Glaze
How do I adjust the spice level if I don’t like cinnamon as strongly?
Start with half the recommended amount and taste as you go—about 1/4 teaspoon of cinnamon per cup of liquid in the mixture. If you prefer a milder flavor, reduce it further by 1/8 teaspoon. Avoid overpowering the dish; the pecans and vanilla will still shine.
Can I substitute pecans for another nut if I’m allergic or just don’t have them?
Yes, walnuts or almonds work in a pinch, though texture may differ slightly. For a similar crunch, toast the nuts first in a dry pan until fragrant (about 2–3 minutes), then cool before adding them to the batter. Avoid overly soft nuts like cashews, as they won’t crisp as well.
What if I don’t have vanilla extract? How can I make this recipe work without it?
Skip the extract entirely and add a pinch of vanilla bean powder (about 1/4 teaspoon) to the batter. If you have vanilla sugar, use 1 teaspoon instead. For a subtle vanilla note, sprinkle a tiny bit of vanilla bean paste (1/8 teaspoon) into the mix. The cinnamon and pecans will still give the cake its warmth.
How can I ensure the pecans stay crispy and don’t turn soggy?
Toast the pecans first in a dry skillet over medium heat until golden (about 2–3 minutes), shaking occasionally. Let them cool completely before adding them to the batter. If they’re still warm, they’ll release moisture and make the cake dense. Also, avoid overmixing the batter—just fold in the pecans gently.
Can I make this recipe ahead of time, and if so, how should I store it?
Yes, this cake is best made a day or two ahead. Store it in an airtight container at room temperature for up to 3 days. If you plan to slice it, wrap individual slices in plastic wrap to prevent drying out. For longer storage, freeze the whole cake for up to 3 months. Thaw at room temperature before serving.
