Sticky, sweet, and a little spicy, these spiced pecans are great with a cold beer. They’re best served warm, not hot from the oven. This recipe works well for any cocktail gathering or bar setup.–Geoffrey Zakarian
LC What Folks Are Saying About This Recipe Note
“A wonderfully salty, slightly sweet, buttery treat.” “Super easy.” “Yummy!” “They disappear fast!” That’s what folks are saying about this recipe. Sorta makes you wanna try them, eh?
- Quick Glance
- 10 M
- 40 M
- Makes 2 cups
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sweet paprika
- 2 tablespoons (1 ounce) unsalted butter
- 1⁄4 cup (packed) light brown sugar
- 1 tablespoon soy sauce
- 2 cups pecan halves
- 1. Preheat the oven to 325°F (163°C). Line a rimmed baking sheet with ample parchment paper or aluminum foil to hang over the sides of the sheet.
- 2. In a small bowl, mix together the salt, chili powder, cumin, allspice, cayenne, cinnamon, and paprika. In a large skillet over medium-high heat, melt the butter. As soon as the butter melts, add the sugar and soy sauce. Stir until the sugar dissolves and then stir in the spices and stir to combine.
- 3. Add the pecans and toss to coat them in the spiced butter. Cook, tossing and stirring frequently, until the butter is absorbed by the pecans, 2 to 3 minutes. Spread the pecans on the baking sheet and bake until the nuts are fragrant and toasted and the coating is caramelized, 13 to 15 minutes. (If the pecans are mired in a puddle of sugary spiced butter, that’s fine. You can break them apart later when they’re not hot.) Let the spiced pecans cool for about 10 to 15 minutes. Serve warm. And when we say warm, we mean the pecans truly are best when warm—so good, in fact, we doubt there’ll be any that have a chance to cool to room temperature.