Spiced Pecans Recipe
This spiced pecans recipe gives you everything you want in a spiced nut – sweet, crunchy, spicy, and unbelievably addicting.
The holiday season typically involves a lot of great snacking. For some reason, I always associate spiced nuts with the holidays, especially Christmas and New Year’s Eve. I mean, you could enjoy spiced nuts any time of the year but I especially love snacking on spiced nuts with holiday cocktails, like an Apple Cider Mule or a Pomegranate Mojito.
The plus side to eating nuts is that you get a lot of bang for your buck — a small amount is filling and will leave you satisfied. Plus you can be reassured that pecans also have lots of vitamins and minerals, and very little saturated fat. According to the Georgia Pecan Commission, pecans have “so many health benefits, they are referred to as nutrition in a nutshell.”
And the butter in this spiced pecan recipe, well…butter just tastes good.
About these spiced pecans
These spiced pecans have amazing flavor. First of all, toasted pecans on their own are phenomenal. Add butter, brown sugar, cinnamon, cayenne, and a touch of dried orange peel and you’re pretty much in off-the-charts amazing flavor territory.
You’d think something that tastes this good would be difficult to make. Good news, these are super easy! They only take about 15 minutes and you don’t even have to turn the oven on.
Simply toast the nuts in a large skillet for a few minutes, add butter and melt it all over the pecans, then sprinkle with a brown sugar and spice mixture, coating them completely. Toast until the pecans are glazed with the butter/sugar/spice combo.
Spread the toasted pecans out to cool and they’re ready! Make sure the pecans are completely cool before storing them in an airtight container. They’ll keep for a week or so on the counter, a month in the fridge, and a few months in the freezer.
Warning: I actually give most of these away because there is no doubt in my mind I would eat the entire batch. They make a great gift, placed in a jar with a pretty ribbon tied around the top.
Make it your own
- Substitute walnuts or almonds for the pecans.
- Don’t have brown sugar? Use white granulated sugar instead.
- Try different spice combinations. Pumpkin pie spice or apple pie spice mixes are super yummy.
- Substitute orange zest for the dried orange peel. Or leave it out altogether.
Craving more?
Try these other recipes for glamorous nuts (never thought I’d say “glamorous nuts” on Rachel Cooks):
- Sugar-Free Cinnamon Roasted Almonds
- Vanilla Bean Candied Walnuts
- Olive Oil Roasted Almonds
- Smokey Roasted Almonds
- Raspberry Chipotle Candied Pecans
- Sweet and Spicy Candied Bourbon Pecans
- Moroccan Spiced Nuts from Girl Versus Dough
- Chocolate Chili Spiced Pecans from Healthy Seasonal Recipes
- Chili Lime Spiced Almonds from Dinners, Dishes and Desserts
Spiced Pecan Recipe
This spiced pecan recipe gives you everything you want in a spiced nut – sweet, crunchy, spicy and unbelievably addicting.
Ingredients
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon dried ground orange peel
- 1 pound pecan halves (about 4 cups)
- 4 tablespoons unsalted butter
- 1/3 cup packed light brown sugar
- 2 tablespoons water
Instructions
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a medium skillet over medium heat. Cook, stirring nearly constantly, for 4 to 5 minutes until they start to brown and smell like they are toasting.
- Add the butter and stir until melted. Add the spices and stir until combined. Add sugar and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared pan and separate them with a fork. Cool completely before transferring to an airtight container for storage.
Nutrition Information:
Yield: 16 Serving Size: 1/4 cupAmount Per Serving: Calories: 236Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 8mgSodium: 134mgCarbohydrates: 8gFiber: 3gSugar: 5gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
25 Comments on “Spiced Pecans Recipe”
Missing the temp and time cook. Lol
Hi Laurette,
These pecans are made completely on the stove. The heat is indicated (medium), as well as the cook time (4-5 minutes to toast, and then another 2-3 minutes with the sugar). The baking sheet is used to cool them so they harden and don’t all clump together… I think maybe that’s where you’re getting confused?
Did not care for it It tasted terrible
Wow, most people love these…sorry to hear you didn’t.
My new travel snack. Simple and delicious!
Thx for sharing !
So glad to hear you liked this recipe! What a great travel snack! Thank you for taking the time to come back and leave a comment!
Can these pecans be frozen? Or how long will they last in an airtight container?
I want to make them ahead of time for a Christmas open house!
I think that would work well! I haven’t tried it, but I don’t see any reason why it wouldn’t work.
Seriously easy and delicious!
So glad you like this recipe! Thanks for taking the time to come back and leave a comment!
Anything I can use to replace dried orange peel?
You can omit it or use some fresh orange zest. Enjoy!
These are yummy! I made sure I toasted these really well when I made my second batch as the first batch seemed a little soft. Also used fresh orange zest instead of dried, and a scant tsp of salt. They’re lovely! These will be staple ♡
So happy to hear you liked these! Thanks for taking the time to come back and leave a comment!
This is the best spiced nut recipe I’ve ever made.
Wow, thank you! That makes me so happy!
These were easy and delicious! A must to make every Christmas now. Everyone loved them! Great gift idea. Tip to myself…always make a double batch!
I’m so happy to hear that! A double batch is always a good idea. Thanks for taking the time to come back and leave a comment!
These are so good! I used half pecans and half walnuts (have a large bag from Costco) , I have to say, the walnuts were really good! I did not have dried orange peel so I zested a mandarin orange I had. I’m also trying to follow sugar-free low cab so I used Splenda brown sugar instead….FANTASTIC! The walnuts seem to pick up the orange flavor better. I will be making these frequently!
So glad you liked them! Thanks for leaving a comment with your helpful tips!
These are the perfect snacks for me to much on.. thanks for the delicious recipe, I definitely will be making them!
similar to my recipe–yummy
Delicious! These would be a great munchie for game night. Thanks Rachel!
I cannot control myself around the nut bowl as is, and now that there’s spicy sweet action, I’m done for!
Mmm something tells me I’d hog the whole bowl of these and eat way too many of them!