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Lisa Romerein Photo by: Lisa Romerein

Spicy Pecans

NOTES: These pecans can be made up to a week ahead; store airtight at room temperature.

Sunset NOVEMBER 2004

  • Yield: MAKES: 8 to 10 servings


  • 1 pound pecan halves
  • 3/4 cup sugar
  • 2 tablespoons lime juice
  • 3 tablespoons ground New Mexico chile
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt


1. Spread pecans in a single layer in a baking pan. Bake in a 350° oven until golden under skins, 8 to 10 minutes.

2. In a 10- to 12-inch frying pan over high heat, combine sugar, lime juice, ground chile, cayenne, and salt. Stir until sugar is melted, 2 to 3 minutes, then stir occasionally until mixture is very bubbly and slightly darker, 2 to 3 minutes longer.

3. Add pecans and stir until well coated with sugar mixture. Spread in baking pan and let stand until cool to touch, 15 minutes.

Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 76%
  • Protein: 3.8g
  • Fat: 31g
  • Saturated fat: 2.5g
  • Carbohydrate: 25g
  • Fiber: 3.7g
  • Sodium: 140mg
  • Cholesterol: 0.0mg

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Spicy Pecans recipe