Candied Curried Pecans

JennG 2

"These pecans are a standard nibble at our house during the holiday season. Pecans can be made 1 week ahead. Store in an airtight container at room temperature."
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50 m servings 217 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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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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  • Prep

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  1. Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil.
  2. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.
  3. Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet.
  4. Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.