Hot and Spicy Pecans Recipe -
Hot and Spicy Pecans Recipe
  • READY IN 40 mins

Hot and Spicy Pecans

Recipe by  

"These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
  3. Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2005

A great recipe! I omitted the salt since the nuts were already salted. I also decreased the oven temp. to 250 degrees since I was concerned about burning and was also making a batch of Cinnamon-Roasted Almonds in another pan so it was very handy to make them both at the same time. Makes a great gift idea- just be sure to make extra for yourself!!!

Most Helpful Critical Review
Jan 25, 2004

I have to say I was disappointed with this recipe. The seasonings smelled very good. Everything seemed fine when I stirred after 20 minutes, so I set the timer for 8 more minutes to be on the cautious side, but the damage was already done after 28 minutes in the oven. The spices were burnt! The nuts were a little too. Check the pecans more frequently than I did, so you don't make the same mistake.

Dec 07, 2003

Very good! I use these on top of green salads. Mine were ready in only 20 minutes though, possibly because I used a very dark baking sheet.

Dec 04, 2005

This is exactly what I was looking for. After reading the reviews I was careful not to overcook them. I used a Pampered Chef stone and they turned out perfect. I took them out after about 27 minutes. Be sure to check on them every 8 minutes or so.

Dec 31, 2005

Yum! Have made these several times, and were wonderful each time. I like them a little spicy, so make them just as the recipe says.

Dec 18, 2006

Very good - even better with 1 tsp soy sauce in place of salt, and cayenne instead of red pepper.

Jan 25, 2004

Very good. I spiced it up even more. Men seem to really like these.

Jan 25, 2004

I increased the red pepper and made it with whole almonds instead of pecans. Big hit!!


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  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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