Sweet and Spicy Pecans
Let’s Talk Pecans (and the Time I Ate Half a Batch Alone)
You ever make something just to give as a gift, and then, well, somehow only half the batch makes it into the bag? Yeah. These sweet and spicy pecans have been getting me into trouble since my sister first convinced me to try them at a fall market (the one where it started raining sideways, but the samples were still out—priorities, right?). I still think of rainy Saturdays and sticky fingers every time I make them. There’s just something about the smell of pecans caramelizing in the oven that gets me—it’s cinnamon and warmth and maybe a little bit of mischief, too.
Why You’ll Love This (at Least, My Crew Does)
I make this recipe when I’ve got friends popping over last-minute and need to look like I Keep It Together, or when my family has eaten every snack in the house and is prepping to riot. My daughter started calling these “danger nuts” because, in her words, “you just can’t stop.” The batch size in the recipe looks generous, but joke’s on you: they go fast. Also, I used to fuss about the perfect balance of salty-sweet and spicy, but honestly, the weird little clumps you get? They’re the best part. Scrape up all the scrapings! (Oh, and I stopped burning them after about the third try. Winning.)
What You’ll Need (and a Few Workarounds)
- 2 cups (about 225g) raw pecan halves – or honestly, mixed nuts work in a pinch if the pecans vanished again
- 1 large egg white – sometimes I use two small eggs if that’s all I’ve got
- 1/2 cup white sugar – brown sugar gives it more of a caramel vibe, which my folks like
- 1 tablespoon melted butter – salted or unsalted, I won’t judge
- 1 teaspoon cinnamon – my gran always insisted on McCormick but store brand’s just fine, promise
- 3/4 teaspoon kosher salt – table salt works, but use a smidge less
- 1/2 teaspoon cayenne pepper – or skip it for picky eaters, or double it if you’re feeling wild
- Pinch of black pepper (optional, but I usually do it)
How I Throw This Together
- Get the oven going to 300°F (that’s 150°C). If your oven runs hot, maybe check a bit early. Lay out a baking sheet with parchment paper. Makes clean-up easier, and I loathe scrubbing caramelized sugar off metal.
- Whisk up your egg white in a big bowl until it’s a little foamy—not stiff like meringue, just frothy. It honestly doesn’t take that long—sometimes I use a fork if the whisk is missing (again).
- Dump in the pecan halves. Swirl them around so they’re glossy. Then, in a smaller bowl (or mug, in my lazy moments), mix together the sugar, cinnamon, salt, cayenne, and black pepper.
- Pour the sugar-spice mix over the pecans. Drizzle the melted butter on, too—this is where I sometimes sneak a nibble just to check spice level (uh, wash your hands). Give everything a good stir; don’t stress if it looks grainy or there are clumps. Oddly enough, those become the best bits.
- Spread the pecans in a single layer on your tray. I try not to crowd them. More room, more crispy edges.
- Bake for 20 mins, then give them a quick stir (I actually set my timer, because otherwise I forget. Oops). Bake for another 15–20 minutes, until they’re golden; you’ll smell them before you see them. If there’s a little burning on the edges, that’s actually tasty, but don’t let them go too far!
- Cool down on the tray. They’ll crisp as they cool, so don’t panic if they’re a smidge soft at first.
Lived-and-Learned Notes
- If you double this recipe, use two trays! I tried to squeeze a mega batch onto one once. It… became fudge.
- The egg white can come form the carton—it doesn’t have to be fresh-cracked, I promise.
- I like mine extra spicy now; my kid sometimes sneaks half a batch before it cools. Patience is a virtue, but not today.
Variations I’ve Messed With
- Swapped pecans for walnuts—it’s good, though a bit more bitter.
- Tried adding rosemary once. Odd. Wouldn’t recommend unless you’re a true herb lover!
- Vegan? Actually, aquafaba (the liquid from a chickpea can) works instead of egg white, though it tastes… different. I dig it.
- Added a pinch of smoked paprika for a BBQ riff—my brother asks for it now.
The Gear: Fancy Is Nice, but Not Needed
- Baking tray (or an old pizza stone, in a bind—though cleanup’s a bear)
- Parchment paper – foil works, or just oil the tray and pray
- Mixing bowl(s) – more depth, less splatter (though a saucepan has done the job once or twice)
- Timer or your favorite timer app—for me, it’s always the oven’s beeper
How Long Do They Keep? (Not That It Matters)
Technically, these sweet and spicy pecans keep for about a week in an airtight container at room temp. But honestly? In my flat they’re gone by the next day, sometimes the next hour if my cousin swings by. I’ve stashed them in Ziploc bags, glass jars, even a coffee mug once. Pro tip: they freeze well, too, if you’re capable of not sneaking them every time you pass the kitchen.
How Do You Eat These? (Or, My Favorite Way)
These nuts are brilliant on their own, with a cold drink (sweet tea, maybe something stronger if it’s Friday). But lately I toss them on a salad with apple slices and goat cheese, and everyone acts like I’m a gourmet. Or pile onto a cheese board—looks fancy, little effort! My uncle says they’re criminal on ice cream. I keep meaning to try that. Smitten Kitchen has a version that inspired my salad combo, if you want another idea.
Lessons from the Road (My Hard-Won Pro Tips)
- Don’t use a silicone baking mat for this—cleanup becomes… not fun. Ask me how I know.
- I used to bake them at 350°F to be “faster.” They burned. Every. Time. Give them the full lower-temp treatment.
- Stirring halfway is key, but don’t worry if you forget—just break up the clumps at the end, they’ll still taste fab.
Your (Actual) Questions Answered
- Q: Can I use other nuts?
Yep, pretty much anything. Almonds, walnuts, cashews—hazelnuts were a bit weird texture-wise. Almonds get extra crunchy, though. - Q: Are these vegan-friendly?
You bet—just swap the egg white for a couple tablespoons of aquafaba. Tastes a smidge different but still good! - Q: How spicy are they, really?
I say medium. My kid says “ouch.” You can always hold back on the cayenne or, actually, toss in chili flakes if that’s more your style. - Q: What if I don’t have parchment?
Well, grease the pan up good (or use foil sprayed with oil). Stickage might still happen, but those bits are extra caramel-y, so it’s all part of the adventure. - Q: Can you double/triple this recipe?
Absolutely you can, but seriously split it across pans. I learned the hard way, trust me. Otherwise, the middle turns gooey and the edges burn—nobody likes burnt nuts. Serious Eats ran a big batch version that helped me adjust my own timings.
One last thing: if you decide to add something totally wild, like dried ginger, let me know how it goes? I’m endlessly curious about riffing on these. Anyway, happy snacking—just hide a handful for yourself before announcing there’s fresh pecans in the house. Not that I’d know from experience or anything.
Ingredients
- 2 cups raw pecan halves
- 1 tablespoon unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
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1Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
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2In a large mixing bowl, combine the melted butter, brown sugar, maple syrup, cinnamon, cayenne pepper, salt, and vanilla extract.
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3Add pecan halves to the bowl and toss until the pecans are well coated with the sweet and spicy mixture.
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4Spread the coated pecans evenly on the prepared baking sheet in a single layer.
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5Bake for 20-25 minutes, stirring halfway through, until the pecans are golden and fragrant.
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6Remove from oven and let the pecans cool completely before serving or storing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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