Spiced Pecans

Spiced Pecans

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"So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine."
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40 m servings 443 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 204 mg
  • 8%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
  3. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
  4. Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.


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


  1. 228 Ratings

Most helpful positive review

Have made this recipe numerous times and am finally getting around to rating it. It's my go-to recipe for when I need something sweet yet substantial in my menu, or want to give a from-the-kitc...

Most helpful critical review

Been making these for years and my secret ingredient (instead of cloves) is cardamom. It's a heavenly spice (very pricey but lasts forever). Just substitute ground cardamom for the cloves. You'...

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Have made this recipe numerous times and am finally getting around to rating it. It's my go-to recipe for when I need something sweet yet substantial in my menu, or want to give a from-the-kitc...

These are GREAT!!! Only recommendation is that you bake these at a much lower temp and turn them very frequently. I did mine at 300, and used a spatula to turn them about every 8 - 10 min, as ...

Great recipe! I have actually modified it a bit after several tries. I use two egg whites and omit the cloves. I also double up, at least, on the cinnamon. Then I stir them every 10 minutes ...

These are great! Flavor is amazing. I also found that if you beat the egg white to stiff peaks, it'll coat the pecans better. Try adding 1/2 tsp of ground chili pepper to the spice mix for a swe...

Just made these as a snack, and yummy! I used brown sugar instead of white becuase I like the mollassis flavor, and added 1/4 tsp cayenne for alittle kick. I would probalby cut back on the clo...

YUM! These are a great snack all year round. I actually love to put these in a salad with baby spinach, dried cranberries, crumbled blue cheese, sliced pears, and balsamic vinigrette. REALLY ...

Perfect recipe! I make a big batch of these and keep them in a pretty jar on the counter to have on hand for salads. Our favorite is grilled chicken salad with these peacns and raspberry vinagar...

This recipe is the BEST! I've used walnuts as well, with similar success . . . and the most wonderful aroma fills your home as a result -- which is especially nice over the holidays!

Wow these are really great! I did make a few changes however after going through about 40 reviews. They are as follows: Used 1 tablespoon of vanilla in lieu of the water. Used 1/4 cup white ...

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