In my last post I shared with you the recipe for homemade no yeast cinnamon buns. I added spiced candied pecans to them and today I’m sharing my recipe for those pecans. Warning: These are addictive!

Not only are these Spiced Candied Pecans good in cinnamon buns, but they are delicious thrown into a fresh salad and whenever you are in need of a quick snack, grab a handful of these to satisfy your appetite.

The recipe is based on one I found on the web at All Recipes but that recipe was just for candied pecans. I added a huge flavour boost by mixing in some of Emeril Lagasse Homemade Essence Seasoning. His seasoning is easy to make and while it adds that touch of spice to the candied pecans, it also finds it way onto my chicken whenever I cook that poultry.

It is so quick to make this tasty treat.

Weigh out 1 pound of pecan halves and mix together with egg white, water and vanilla bean paste.

Pecan Halves Mixed in Egg White, Water and Vanilla Bean Paste

Mix up your dry ingredients and toss the egg white washed pecans in.  Mix together until all pecans are coated.

Cinnamon, Sugar and Emeril Essence Seasoning Mixed into Pecan Halves


Spread pecans evenly on a large cookie sheet and bake for an hour.

Spiced Candied Pecans Baked


Place pecans in a sieve and shake out any excess coating,

Spiced Sugared Pecan Crumbs

Place pecans in an airtight container and get ready to enjoy!

Spiced Candied Pecans Ready for Eating and Sharing

What I love about the Spiced Candied Pecans is that there is the perfect blend of sweet and spicey flavours that will keep you coming back for more. Guaranteed.


1 pound of pecan halves

1 cup of white sugar

1 teaspoon of cinnamon

1 teaspoon of salt

1 teaspoon of Emeril Lagasse’s Essence Seasoning

1 egg white

1 tablespoon of water

1 teaspoon of vanilla bean paste


Weigh out one pound of pecan halves and set aside in a large bowl. In a medium sized bowl whisk together your sugar, cinnamon and Essence Seasoning. In a small bowl whisk the egg white, water and vanilla bean paste together until frothy. Pour over the pecan halves and toss together well until all your pecans are coated. Pour the sugar, cinnamon and seasoning over the pecans and toss well to coat all the pecans. Pour pecans onto a large cookie sheet that has been lined with parchment paper or a baking mat. Bake at 250 degrees for one hour, turning the pecans every 15 minutes.

When the pecans have finished baking, scoop them up by the cupfuls and shake in a sieve to discard any loose sugar coating. Once you have finished this, place the pecans in an airtight container until ready to use.

A jar of these make a wonderful hostess gift that will be truly enjoyed. Great for gifting to anyone.


It’s funny to me that as much as I love a warm cinnamon bun or variation thereof, I don’t bake them often.  In fact, the last time I made sweet rolls was back in 2010 with Ella.  At that time we had used the “no yeast” caramel bun recipe from King Arthur Flour and they turned out wonderfully.  Yesterday was much like today, cool autumn temperatures with blustery winds and I got a craving to bake up a warm comfort treat.  This time I was baking sweet buns on my own as both Ella and Sophie are back at school and our visits will have to wait until weekends.  Despite missing my eager helpers, I think I did O.K.

Cinnamon Buns with Spiced Candied Pecans Drizzled with Warm Maple Glaze

I decided to use a combination of the King Arthur Flour Caramel Bun recipe and their no yeast Cinnamon Bun recipe to come up with a quick and tasty dessert bun that got a serious flavour boost with the addition of spice candied pecans and a liberal dose of real Canadian maple syrup. Here’s how it all went down in my kitchen yesterday.

This being only the second time I’ve used this recipe, I’m impressed at how easily this no yeast dough comes together.  Once you’ve combined the flour, sugar, baking powder, baking soda and salt you add melted butter and buttermilk to it.  I stirred it together with a wooden spoon, kneaded it in the bowl a little and then turned it out onto my floured counter.  Just a little bit more kneading and it was ready to roll.

Dough for Cinnamon Buns Rolled Out

Then it was time to add one of my own ingredients.  Real Canadian Maple Syrup (from my sister in-law’s maple syrup harvest) was brushed over the dough.

Real Canadian Maple Syrup brushed over Cinnamon Bun Dough

Next was to add the ingredients for the filling.  I basically followed King Arthur Flour’s recipe but added a half of a cup of chopped spiced candied pecans for an additional flavour boost.

Cinnamon Bun Filling prior to Cinnamon Being AddedOnce the melted butter is added to the filling and mixed well, it was time to sprinkle it all over the dough.

Spiced and Candied Pecan Cinnamon Filling for Cinnamon Rolls

I rolled the dough from the longest end and then cut in into approximately one inch rounds.

Rolling of Spiced Candied Pecan Cinnamon Bun FillingThen it was just a matter of filling your prepared baking pans with the little rounds and letting them bake up for 20 minutes.

Spiced Candied Pecan Cinnamon Buns PannedThey should look like this when they have finished baking.

Baked Spiced Candied Pecan Cinnamon Buns If you’re like me, you’ll want try one right out of the oven before you add the finishing touch.  Warm maple glaze!  Once that has been poured over these all bets are off as to how long these will last sitting on a serving plate.

Spiced Candied Pecan Cinnamon Buns with Warm Maple Syrup Glaze

Recipe for no yeast sweet roll dough can be found here and recipe for cinnamon bun filling can be found here.  Just be sure to brush real maple syrup on the dough and add 1/2 cup of spiced candied pecans to the cinnamon filling.  The Maple Glaze requires real maple syrup (3 tablespoons) combined with 1 tablespoon of pure vanilla extract or vanilla bean paste, 1 tablespoon of milk and 1 cup of icing sugar.  Stir together on low heat until smooth and warm and pour over the cinnamon buns.  Serve warm.


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