Buttery, Crunchy, Easy Sweet and Spicy Pecans
These Sweet and Spicy Pecans are roasted with the perfect balance of sweet and gentle heat, and they’re a snack that won’t last long around family and friends, so you’d better make a double batch!
Seriously. Trust me on the double-batch thing. These little yummy nuggets are habit-forming!
***This recipe was updated in April 2025.
Crunchy Sweet & Spicy Pecans
A bowl of salted nuts is pretty much a staple at any get-together, or even a simple side table on a game day Sunday afternoon, right? There’s no denying that nuts as a snack are healthy and delicious.
So hear me out here – why not level-up that bowl of nuts? Specifically, zero in on PECANS! They’re a softer nut that won’t crack your teeth, and they have a natural subtle sweetness to them, hence, often being on the roster for dessert ingredients.
This recipe for candied Pecans does just that. They add a bit more sweetness and a nice little kick of heat that just makes them addictive and delicious!
Betcha you can’t stop at just one!
How To Make Sweet and Spicy Pecans
But in general, you’ll want to begin with preheating the oven. It’s a low oven because roasting these in a hotter oven will surely burn them right away.
Mix the egg white, spices, sugar and chili’s all together in a bowl. Add the pecans and really give them a good mix, ensuring all the nuts are covered.
Roll them out onto a parchment-lined baking sheet. Pop them in the oven for about an hour, stirring them every 20 minutes.
Take them out and let them cool! That’s it!
Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.
Serving Suggestions
So initially, I thought to myself, “I would simply eat these candied nuts straight up, just as they are”. WARM. Trust me, they’re divine!!
And then I thought, ohhh.. they would be fantastic mixed with some raisins, or salty pistachios, or, you could even mix them into a morning muesli (like in my Strawberry Chia Seed Granola) – chopped up of course. Having that hit of sweet and tiny bit of heat with muesli and milk? YUMM!
I’ve used them in the past when I didn’t have any regular pecans for my Mini Pecan Caramel Monkey Bread, and we loved them this way. That little bit o’ heat was SO good with the caramel sauce.
Also, for a little taste bud tickle, how about crushing some up and sprinkling them over vanilla ice cream? Sweet, cool, AND heat!! -WINNER!
Recipe FAQ’s
Sure. However, some work better than others in making these diabetic or keto. Erithritol is the winner here because it actually hardens on the nuts like regular sugar. Check out All Day I Dream About Food’s Candied Pecans for a keto version.
Absolutely! Almonds, peanuts and cashews would be great alternatives.
Did you make this candied pecan recipe? I’d love to hear if you used your how you used them! Please comment below, and don’t forget to give a ****star rating in the recipe card. Thanks for stopping by the blog, and I’ll see you next time!
~Joanne
SWEET AND SPICY PECANS
Sweet and spicy with flavors of the nuttiness of pecans - this is an addictive and delicious snack that keeps people coming back for more! The best part of this recipe? You can adjust the amount of firey spice you want!
Ingredients
- 6c whole pecans
- 1/2c brown sugar
- 1/2 tsp cinnamon
- 1 large egg WHITE
- 1 tsp vanilla
- 1 tsp dried chili flakes
Instructions
- Preheat oven to 250
- In a large bowl, place the egg white, vanilla, brown sugar, cinnamon, and chili flakes. Mix well with a whisk.
- Add the pecans and stir, being sure that the sugar mixture completely covers all the pecans.
- Place the pecans onto a parchment-lined baking tray. Even out the pecans so they are on a single level on the tray.
- Roast in the oven for 50 - 60 minutes, stirring them every 20 minutes.
- When roasting time is up, remove them from the oven and let them completely cool.
Notes
If you are not used to spice, I would cut back the level to 1/2 a teaspoon or more. If you love heat, then feel free to add more chili flakes or even 1/4 tsp cayenne!
Stirring the pecans every 20 minutes ensures that they get an even roast, and that the sugar mixture dries on the pecans and not on the bottom of the sheet pan. You'll find that in the first stir, the nuts will want to stick to the paper, but the next time you stir them, they'll start to not be so sticky.
I IMPLORE you to use parchment paper or at least grease the sheet pan. Dealing with hot, melty sugar will be a pain to clean off the pan later.
Feel free to switch up the nuts. Add some almonds, peanuts, etc., but as long as the volume is 6 cups, you're good to go 🙂
STORING:
Fridge: I like to store them in an air-tight container in the fridge. They'll stay great for a couple of weeks.
Freezing: Spread them out onto a baking sheet and freeze them separately, then group them together in a freezer-safe container or bag. They'll stay fantastic for 3 months.
Nutrition Information:
Yield: 12 Serving Size: 1/2cAmount Per Serving: Calories: 395Total Fat: 38gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 16mgSodium: 8mgCarbohydrates: 15gFiber: 5gSugar: 9gProtein: 5g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household
