Yield
3 1/2 cups (serving size: about 2 tablespoons)

You can keep these pecans in an airtight container for up to one week. They're delicious with cocktails or as part of a cheese plate with sharp cheddar and sliced apples.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine all ingredients except cooking spray in a large bowl, tossing well to coat. Spread mixture evenly on a jelly-roll pan coated with cooking spray. Coat nuts with cooking spray. Bake at 325° for 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in an airtight container.

Ratings & Reviews

SingingGourmand's Review

Shelly Simms
April 08, 2012
These are my go-to accompaniment for a cheese plate. I use a milder red pepper, like Aleppo, which adds just enough spice, without being too hot for anyone.

Rigatoni's Review

Rigatoni
November 27, 2009
These are totally addictive! I have made the recipe exactly in the past, but the only person that would eat them was my DH's Cuban grandmother! Too spicy. I halved the red pepper this time.

Shelly Simms's Review

SingingGourmand
November 24, 2009
I just made these for a get-together tomorrow and they're really good! Crispy and a nice little touch of heat. I made them following the recipe exactly and since I have a recipe for spiced nuts that's a good bit sweeter already I wouldn't change a thing about this one. Just keep an eye on them as they brown or they'll get really dark. Very nice! I'll bet everyone will gobble them up..