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Candied pecans on top of scoop of vanilla ice cream in white bowl with ice cream sccop and spoons in background

Candied Pecans (Spicy)

Author: Janet Harlow
Course: Dessert
Cuisine: Southern American
Servings: 1 cup
These candied pecans can take any dish from ordinary to wow. They make a great topping for ice cream, pie or even roasted veggies.
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Prep Time 3 mins
Cook Time 5 mins
Total Time 8 mins


  • 1 cup coarsely chopped pecans walnuts, almonds are cashews also
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper more or less depending on your preference for heat
  • 2 pinches of salt
  • 1 Tbsp coconut palm sugar or brown sugar
  • 2 Tbsps maple syrup or agave


  • Brush or spray a sheet of parchment or tin foil with oil.
  • Heat a non-stick skillet over a medium-high flame for 2 minutes. Add the chopped nuts and toast them, tossing constantly for 2 minutes.
  • Add the spices and toss for another minute. This toasting will help intensify the flavor of the nuts and spices.
  • Add the sugar, maple syrup and salt and stir or gently shake the skillet to get the nuts coated. Cook, shaking the pan for another minute. Take great caution. - once the mixture gets hot it can burn skin easily - even a small drop of liquid sugar.
  • Spread the nuts out on the parchment (or foil) and let cool. DO NOT touch until the nuts are completely cooled.
  • Store in the freezer.


Serving: 2TbspsCalories: 118kcalCarbohydrates: 8gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 34mgFiber: 1gSugar: 6g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.