Sweet Spiced Pecans

By Kim Severson

Sweet Spiced Pecans
Tara Donne for The New York Times. Food Stylist: Liza Jernow.
Total Time
25 minutes
Rating
4(587)
Comments
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The spicing level is fairly forgiving on these pecans, which make a wonderful gift for the holidays or party snack. You can add more cayenne for heat or a little more sugar if you want them sweeter. The key points, though, are making sure they toast well but don't burn and using really good pecans, like Elliots from Georgia, which are stubbier and sweeter than the bigger, skinnier pecans that come from Texas and other Southwestern states (though they are delicious, too.) Ordering bulk pecans online helps keep the cost down.

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Ingredients

Yield:6 cups
  • 1½teaspoons kosher salt
  • ¾teaspoons black pepper
  • ¾teaspoon cayenne pepper
  • ½teaspoon ground ginger
  • 1½teaspoons cinnamon
  • 2tablespoons light brown sugar
  • 5tablespoons butter, melted
  • 6cups pecan halves
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

336 calories; 35 grams fat; 5 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 115 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a small bowl, whisk together everything but the nuts and butter. Add a tablespoon of butter to a large rimmed baking sheet. Add pecans, toss to coat and spread into a single layer. Bake for 10 minutes or until the nuts begin to smell toasted.

  2. Step 2

    Place hot pecans in a large bowl, add remaining butter and toss to coat. Add spice mixture and toss again, then return nuts to baking pan. Toast again for four or five minutes, shaking or stirring the nuts once during baking time.

  3. Step 3

    Cool completely and pack into gift jars. Can be stored for a week.

Ratings

4 out of 5
587 user ratings
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Comments

Em

This recipe needs help. I added another tablespoon of butter and a large dollop of maple syrup melted together when the nuts came out of the oven the second time.

Darnelle Nelson

I made this the first time as written. I loved them, but they were too spicy for some. The second time, I reduced the cayenne to 1 tsp. and increased the brown sugar by 1 more Tblsp. They are perfect.

rammooreguss

I found that I needed more of the spice mix to have a bite to the 6cupes of pecans. I did two batches and with the second I did 1.5 X the recommendations for spices.

Il Prete

I added a cup of almonds and a cup of roasted pistachios. Added 2 TBSPS of maple syrup before returning nuts to oven and it all was fantastic.

Sue Ellen

I found this to be spicier than what I'm used to. We only had 3 cups of pecans, but they filled up a large sheet pan. Next time, I'll use more sugar, maybe less cayenne. Fun and easy to make, though!

Margarb

You'd need one whopping big baking sheet to spread 6 cups of pecans in a single layer on one. I had to do in two batches; they are ok, and have the advantage of being pretty easy to make -- no syrup or boiling the nuts -- but sometimes, it's worth that extra effort.

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