Spiced Pecans

Baked spiced pecans on a sheet of parchment that is resting on a wooden serving board.

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?

Spiced Pecans

  • Quick Glance
  • 10 M
  • 40 M
  • Makes 2 cups
5/5 - 1 reviews
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  • 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.

Recipe Testers Reviews

Plan to make multiple batches of this spiced pecans recipe because it's delicious, and they disappear fast. The recipe works perfectly as written, but you could certainly play around with the seasonings a bit—perhaps some smoked paprika in place of the sweet paprika, or some ground chipotle in place of the chili powder. Up the cayenne if you want them hot—they’re pretty mild as written but still full of flavor. Since there’s sugar in the glaze, I highly recommend lining your sheet pan with either parchment or a Silpat. I used the latter and it worked great—no sticking at all. These are best served shortly after you make them. Let them cool for 10 minutes or so, then let your guests have at them. They don't hold all that well—they will still taste great the next day, but will be stickier and softer. This won't be a problem, though, as you’re unlikely to have any left over.

Delicious and super easy recipe. These spiced pecans would make a great gift for the holidays. A little sweet and just-the-right spicy. The caramelization and roasting that takes place when you bake them is what makes them perfect. It mellows out the chili powder and cumin. The spices are really balanced. They're great with a cold beer and would be great in a salad. Try them!

This spicy pecans recipe takes just minutes to make—10 minutes from start to putting the pecans in the oven. The pecans are delicious; a wonderful salty, slightly sweet, buttery treat with a mild spiciness. Using parchment paper to line the baking sheet makes cleanup easy, as the mixture is sticky. Be sure to let the pecans cool 15 minutes after roasting. We often make spiced nuts for holiday gifts, and this will absolutely be our recipe for the next round.

Yummy yummy! These spiced pecans were some of the best I've tried—easy to make and perfectly flavored. I was skeptical about the addition of soy sauce, but I think it added a deep, rich saltiness that the pecans benefited from. Spicy yet sweet yet salty. I plan to make this recipe again during the holidays for our dinner guests. These were a lovely snack and addicting as well!


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