Sweet and Spicy Pecans

Sweet and Spicy Pecans

Teressa DeJong Drenth

"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!"
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Ingredients

2 h 20 m servings 222 cals
Serving size has been adjusted!
Original recipe yields 40 servings

Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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. Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper.
  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. 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.

Footnotes

  • 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.

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Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

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 crumbly. ...

Most helpful critical review

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

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Least positive
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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 crumbly. ...

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 recomm...

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 batc...

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 litt...

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 the re...

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.

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

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