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READY IN ABOUT 2½ hrs

Sweet and Spicy Pecans

Read Reviews (4)

"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!" — Teressa

Ingredients Edit and Save

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Sugar and Sweeteners

Cooking with Cayenne Pepper

Original recipe makes 10 cups Change Servings

1 cup white sugar
5 cups hot water
10 cups pecan halves

2/3 cup white sugar
5 tablespoons chili powder
1 tablespoon cayenne pepper

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Directions

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

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 2 hrs 20 mins

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 More Reviews

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!

—HELTOAN

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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.

—KimberlyOakes

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5 Ratings

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!

—Richmondrealtor

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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!

—beheeka

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Nutrition

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.

Nutritional Information

Sweet and Spicy Pecans

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 222
Calories from Fat: 177

% Daily Value *
Total Fat 19.6g 30 %
Saturated Fat 1.7g 9 %
Cholesterol 0mg 0 %
Sodium 11mg < 1 %
Potassium 133mg 4 %
Total Carbohydrates 12.7g 4 %
Dietary Fiber 3g 12 %
Protein 2.6g 5 %
Sugars 9.5g
Vitamin A 7 %
Vitamin C 2 %
Calcium 3 %
Iron 8 %
Thiamin 18 %
Niacin 6 %
Vitamin B6 6 %
Magnesium 12 %
Folate 4 %

* 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.