Spiced Pecans

These easy spiced pecans are a spectacular nosh made by roasting pecan halves in a sugary spiced butter. A little sticky, a little sweet, a little spicy, and incredibly stunning.

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

Spiced pecans achieve that penultimate balance of sweet and spicy, crunchy and tender, that makes an ideal match for cocktails. Set them out at your next gathering and prepare to pass out recipes.–Renee Schettler Rossi

Spiced Pecans

  • Quick Glance
  • (1)
  • 10 M
  • 40 M
  • Makes 2 cups
5/5 - 1 reviews
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Preheat the oven to 325°F (163°C). Line a rimmed baking sheet with enough parchment paper or aluminum foil to hang over the sides of the sheet.

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. Then stir in the spices until combined.

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 roast until 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 on the baking sheet for about 10 to 15 minutes. Taste and, if desired, add a pinch of salt. Serve while still 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.) Originally published November 16, 2014.

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Recipe Testers' Reviews

Plan to make multiple batches of this spiced pecans recipe because they're delicious and 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. A little sweet and just-the-right spicy. These spiced pecans would make a great gift for the holidays.

The spices are really balanced. The caramelization and roasting that takes place when you bake them is what makes them perfect. It mellows out the chili powder and cumin.

They're great with a cold beer and would be great in a salad. Try them!


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