These Sweet and Spicy Pecans are roasted with the perfect balance of sweet and gentle heat, they’re a snack that won’t last long around family and friends so you better make a double batch!
Nutty pecans dressed in sweet and spicy flavors – your new favorite snack!
Sweet & Spicy Pecans
A bowl of salted nuts are pretty much a staple at any get together, or even simple side table on a sunday afternoon, right? There’s no denying that nuts as a snack are healthy and delicious.
So 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 subtle sweetness to them, hence, they’re being on the roster for dessert ingredients.
This recipe for Sweet & Spicy 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
All the specific details of the recipe is listed in the printable recipe card at the bottom of this page.
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!
Storing Candied Pecans
Well, if you actually manage to have some left over sweet and spicy pecans after serving them, I would store them in an air tight container or tin. I would also keep them in the fridge, away from moisture. Humidity will make them soft and stick together – no bueno.
You can actually freeze these dressed pecans if you’d like. Spread them out onto a baking sheet and freeze them separately, then group them together in a freezer safe container or bag.
Can I Use Other Types Of Nuts?
Yes, absolutely. Some nuts however, will go better flavor-wise with a sweet and heat combo than others. My suggestions from the commonly used nuts would be to use:
So initially, I thought to myself, “I would simply eat these sweet and spicy pecans straight up, just as they are”. And then I thought, ohhh.. they would be fantastic mixed with some raisins, or a salty pistachio, or, you could even mix them into a morning muesli – chopped up of course. Having that hit of sweet and tiny bit of heat with muesli and milk?
Or.. how about crushing some of them up and sprinkling them over vanilla ice cream? Sweet, cool AND heat!! -WINNER!
Thanks so much for stopping by The Salty Pot today! If you have any questions or comments, please leave them below or you can shoot me an email at Joanne@thesaltypot.com. Have a fantastic day!!
- 6c whole pecans
- 1/2c brown sugar
- 1/2 tsp cinnamon
- 1 large egg WHITE
- 1 tsp vanilla
- 1 tsp dried chili flakes
- 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.
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 🙂
Nutrition Information:Yield: 12 Serving Size: 1/2c
Amount 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