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Skillet Cinnamon Cardamom Pecan Almond Crunch

Buttery pecans and almonds toasted in a skillet with a crackly cinnamon-cardamom sugar glaze, a pinch of orange-bright zest and toasted pumpkin seeds for extra crunch.

Skillet Cinnamon Cardamom Pecan Almond Crunch

Ingredients

  • ¾ cup chopped80 gPecanshalves
  • ⅓ cup whole50 gAlmondswhole
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • 1¾ tsp8 gUnsalted butter
  • 1½ tbsp20 gGranulated sugar
  • 1 tbsp15 gWater
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • 1 tsp2 gLemon zest
  • ⅛ tsp1 gSalt

Steps

  1. Line a baking sheet with parchment and set it beside the stove. In a small bowl, stir together the cinnamon, cardamom and salt; this is the spice mix.
  2. Put the almonds in a large dry skillet over medium heat and toast, stirring often, for 4 minutes.
  3. Add the pecans and pumpkin seeds to the skillet and toast, stirring, for 3 minutes more, until fragrant and lightly browned.
  4. Add the butter, sugar and water to the skillet and stir constantly as the sugar melts and bubbles, 3 to 4 minutes, until the syrup thickens and coats the nuts.
  5. Sprinkle the spice mix and lemon zest over the nuts and keep stirring for 1 minute, until the coating turns glossy and starts to crystallize. The sugar is very hot, so don't touch it.
  6. Spread the nuts on the parchment-lined baking sheet in a single layer and separate any clumps with a spatula.
  7. Cool for 15 minutes, until the coating sets crisp and crunchy, then break apart and serve or store airtight.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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