Recipe by Teressa
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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.
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!
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!
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! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Spicy Pecans
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 177
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Sugar, cinnamon, and chili powder give roasted almonds an addictive kick.
See how to make homemade gourmet spiced party nuts.
See how to make crispy baked sweet potato chips with a cayenne kick.