Sweet and Spicy Pecans Recipe - Allrecipes.com
Sweet and Spicy Pecans Recipe

Sweet and Spicy Pecans

Recipe by  

"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 Edit and Save

Original recipe makes 10 cups Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    2 hrs 20 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 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 crumbly. My camera is broken, otherwise I would post a pic. I first measured out 10 c of pecans and realized they would not fit into two 9x13 pans in a single layer. So, I reduced the amount of pecans (about 6 C. fit into three 9x13 pans). I also didn't put the whole Tbs of red pepper bc of kids. I cooked a little longer to "roast" the pecan, but watch carefully, you don't want to burn the sugar/candy coating. Enjoy!

Most Helpful Critical Review
Apr 13, 2015

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


7 Ratings

Jun 01, 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 recommend it! At first bite, it tastes like your regular chocolate covered pecan, but then the spice kicks in. The chocolate + chili/cayenne makes a party in the mouth.

Feb 08, 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 little soft from soaking them in the sugar...not sure how to solve this to get them to come out crunchy. Otherwise, I loved them!

Mar 14, 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 batch on wax paper and I couldn't get them off so make sure to use parchment!

Nov 19, 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 the recipe almost exactly, only reducing the cayenne because we have kids. Maybe I should have baked them a little longer, because they were sticky and soft. I let them cool completely on the counter, hoping they would dry out and crisp up some, but they didn't, so I put them back in the oven at 225 and roasted them "chex mix style" for 1 hr and 15 min., stirring them every 15 minutes, and they got nice and crunchy without burning. I'm glad I didn't give up on them because they are a unique, yummy snack to set out for company. Thanks for this recipe! :)


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 11 mg
  • < 1%

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

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