My mother keeps a batch of these on the counter all spring long. Insane that it takes exactly 4 ingredients to make.

My mother kept a bowl of these on the counter from the first daffodil until the last lilac faded, and I still do the same in my own kitchen. These southern 4-ingredient candied pecans are as simple as it gets: just good pecan halves, sugar, cinnamon, and a touch of salt to make everything sing. No egg whites, no fancy equipment, just a hot oven and a baking sheet. They taste like the church bake sale tables and spring quilting bees I grew up around in the rural Midwest, where someone always had a little dish of sweet, crunchy nuts set out for nibbling. They store well, travel well, and feel a little special without being fussy at all.

Pile these candied pecans into a simple white bowl and leave them on the counter for snacking, just like my mother did. They’re lovely scattered over a green salad with sliced apples or strawberries, crumbled goat cheese, and a light vinaigrette. You can sprinkle them over vanilla ice cream or warm cobbler for a bit of crunch, or tuck a handful into lunch boxes and picnic baskets. They also make a sweet little gift in a mason jar tied with ribbon, especially alongside a loaf of quick bread or a plate of cookies.

Servings: 8

3 cups pecan halves

Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or lightly grease it so the pecans don’t stick.

In a medium bowl, stir together the granulated sugar, ground cinnamon, and salt until everything looks evenly mixed and there are no streaks of cinnamon.

Pour the pecan halves into the bowl with the sugar mixture. Using clean hands, toss and rub the nuts into the sugar until every pecan looks coated and there’s no loose sugar left at the bottom. The natural oils in the pecans will help the sugar-cinnamon mixture cling.

Spread the coated pecans out in a single layer on the prepared baking sheet. Take a moment to separate any clumps so they roast evenly and don’t burn where they touch.

Bake on the middle rack for 10 minutes, then pull the pan out and gently stir and turn the pecans with a spatula, spreading them back into an even layer.

Return the pan to the oven and bake another 8–10 minutes, or until the sugar looks melted and glossy and the pecans are a deep, rich brown. Watch closely near the end; they can go from perfect to scorched quickly.

Remove the baking sheet from the oven and give the pecans one more gentle stir to keep them from sticking together as they cool. Let them cool completely on the pan; the glaze will firm up and turn crisp as they cool.

Once fully cooled and crunchy, transfer the candied pecans to a classic white ceramic bowl for serving, and store any extras in an airtight container at room temperature. They’ll keep their crunch for about 2 weeks on the counter, just like the batch my mother always kept out in spring.

If you like a little warmth, add a small pinch of cayenne pepper to the cinnamon-sugar mixture to make sweet-and-spicy pecans; it won’t change the ingredient count if you think of it as part of the seasoning, but keep the main recipe as written when you want to stay true to the four-ingredient idea. For a deeper flavor, you can swap half of the granulated sugar for light brown sugar, which gives a faint molasses note that reminds me of old-fashioned caramel corn. If your pecans seem dry and the sugar isn’t sticking well, very lightly warm the nuts in the oven for 3–4 minutes first; the heat will bring out their oils and help the coating cling. To keep them extra crunchy, let them cool completely before storing and avoid humid spots in the kitchen. These pecans also work beautifully with walnuts or a mix of nuts if that’s what you have on hand, but pecan halves give the most classic southern look and that pretty, shimmering glaze in a simple white bowl.