Sweet-Hot Spiced Pecans

  • heathermduffey Posted: 11/20/09
    Worthy of a Special Occasion

    A great mix of flavors, the spice adds a really nice kick. Fabulous for the holidays or any get-together where you need to put out some snacks. I have had so many people ask me for this recipe, it's our favorite for spiced pecans!

  • ifitsworthdoing Posted: 12/20/09
    Worthy of a Special Occasion

    Excellent recipe. Perfect the first time. We love the little kick of red pepper at the end. Made three batches to give as gifts. I noted below that another person had problems with them sticking together in clumps so I spread them out in larger (pizza) pan. I sprayed the pan with cooking spray to prevent sticking. Also they seem to work better if you use slightly more nuts than recipe calls for. That way, the nuts are evenly coated without extra sticky spread which tends to form clumps. A local gift shop sells a similar nut called "Killer Pecans" These are much cheaper to do yourself and they are fresh.

  • Darwinthesun Posted: 12/05/09
    Worthy of a Special Occasion

    These have great flavor, but I just can't make them look good. Somehow they always turn out a big solid mess on my parchment paper (which is a must because they would stick to a regular jelly roll pan). I have to crack all of the pecans apart to make them eatable. I even tried to soak in egg/oil and then shake the rest of the ingredients in a ziplock, but it still didn't work. Darn it.

  • Lindajane Posted: 12/18/09
    Worthy of a Special Occasion

    I love this recipe! I give these nuts away for gifts and they have been extremely well-received. Barb, as the recipe says, use an oiled non-stick baking pan; when I stir them, I break them up a bit. They come out just fine.

  • jbicetime Posted: 12/16/09
    Worthy of a Special Occasion

    I've made this recipe several times... always to rave reviews. I even tweaked it to be vegan a few Christmases ago. I found that flaxseed, once smooshed and with a bit of water added, becomes like egg whites. You could see a bit of the flaxseed, but most was hidden by the spices and the flavor difference was almost zero. I'm going to be making these for little office gifts this weekend.

  • sandee65 Posted: 06/25/10
    Worthy of a Special Occasion

    I have been making these nuts since the recipe first appeared in Sunset. I line my heavy steel pans with Reynolds non-stick aluminum foil which I also spray with some non-stick spray. I bake for 18 minutes and stir avery 6 minutes. I also use very cold egg whites. The exyra effort is worth it and it's easy to slide the foil and nuts off the pan to cool. Last years I made 20 lbs. of pecans for Christmas goody bags - thank goodnes for COSTCO

  • Princess222 Posted: 05/16/11
    Worthy of a Special Occasion

    I made these last year to give neighbors at Christmas. Since than I have made them several times. They are such a big hit that folks are still asking me for the recipe. I keep these on hand now and use them as snacks, with brie cheese and crackers, in chocolate chip cookie recipes, brownie recipes and more. The only change I make to the recipe is that I add 3 cups of pecans instead of 2 cups. Excellent!


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