Sweet and Spicy Pecans

These pecans have graced our family's Christmas sweet gift platters. I've also sprinkled them over my gourmet salads. They add so much in either case. I can't get enough of them! Lining the pans with parchment paper makes for easier removal of the pecans and easier cleanup!

Sweet and Spicy Pecans Ingredients

The following are the ingredients needed to make delicious Sweet and Spicy Pecans for 40 servings:

  • 1 cup white sugar
  • 5 cups hot water
  • 10 cups pecan halves
  • 2/3 cup white sugar
  • 5 tablespoons chili powder
  • 1 tablespoon cayenne pepper

Sweet and Spicy Pecans Cooking Instructions

  • Prep10m
  • Cook10m
  • Ready In2h 20m

To cook Sweet and Spicy Pecans, you need about 10 minutes of preparation time. The time needed to cook this Sweet and Spicy Pecans is about 10 minutes , and you can serve your Sweet and Spicy Pecans within 2 hours 20 minutes . The following are the steps to cook Sweet and Spicy Pecans easily:

  1. 1 Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper.
  3. 3 Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes.
  4. 4 Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.

Notes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the sugar water in which you soak the pecans. The actual amount of the simple syrup consumed will vary.

Nutrition Facts

Per Serving: 222 calories; 19.6 grams of fat; 12.7 grams of carbohydrates; 2.6 grams of protein; 0 milligrams of cholesterol; 11 milligrams of sodium.

  1. Aug 15th 2016

    I make these for the guys I work with offshore and it doesn't last very long. Great recipe, not too spicy and not too sweet.

  2. Dec 21st 2014

    These didn't turn out nearly as crunchy as I would have liked. I accidentally incinerated the last batch I made.

  3. Nov 19th 2013

    These were tasty! I really wanted them to be sweeter, so I may increase the sugar or decrease the chili powder or both next time I make these (and there will be a next time). I followed th ...

  4. Mar 13th 2011

    I love these pecans! It was pretty hard to stop picking at them. I put them in a salad with feta cheese, strawberries, mandarin slices, and balsamic vinaigrette. I accidentally put my first ...

  5. May 28th 2010

    I made these and, sadly, let them burn a little. The chili flavor was very strong, so I decided to cover them in milk chocolate. Oh my goodness, not to discredit the original, but I would re ...

  6. Feb 7th 2010

    Wonderful! I made these as belated Christmas gifts and also served at a Superbowl party (they go great with beer!). The only reason that I did not give it a 5 star was because they were a ...

  7. Nov 21st 2009

    First let me say these taste great and I will be giving some as gifts. I'm not sure how these are supposed to look...I was looking for a "glazed" pecan. They were not glazed...kinda crumbl ...