Spiced Pecans
Homemade spiced pecans are perfect for gifting, sprinkling over baked goods, or enjoying as a snack!
These easy spiced pecans are sweet and delicious, the perfect little gift for friends and extended family. Put them in jars with a decorative top and ribbon for an attractive presentation. Spiced pecans also make an excellent snack for a family movie night or weekend treat. The nuts are roasted and then finished with a sugar and spice candy coating. Use coarsely chopped pecans or halves in this recipe. It only takes a few minutes to make these, so get ready for a quick treat!
Spiced pecans can also be added to baked goods. Just give them a quick chop and sprinkle them over muffins, quick breads, or cakes for extra flavor and texture. You can also top a sweet potato casserole or baked sweet potatoes with these tasty nuts.
Why You’ll Love It
Quick and easy. Simple ingredients and a fast stovetop method make this recipe effortless.
Perfectly crunchy. The sugar coating hardens into a crisp shell once cooled.
Great for gifting. Package them in jars or tins for a homemade holiday treat.
Ingredient Notes
- Pecans: Use halves for presentation or coarsely chop them if you plan to use the nuts in baking.
- Oil: A little vegetable oil helps the pecans toast evenly.
- Sugar: Granulated sugar creates the glossy candy coating.
- Cinnamon: Classic warm spice; you can substitute pumpkin pie spice or another blend.
- Salt: Balances the sweetness and enhances flavor.
- Water: Dissolves the sugar to create a syrup that coats the nuts.
- Vanilla: Adds depth and a sweet aroma.
Steps to Make Spiced Pecans
- Toast the pecans: Preheat oven to 300°F. Toss pecans with oil and spread on a rimmed baking sheet. Bake for 25 minutes or until lightly toasted. Remove from oven and cool slightly.
- Prepare the coating: Line the counter with wax paper. In a saucepan, combine sugar, cinnamon, salt, and water. Stir over medium heat until the sugar dissolves and the mixture comes to a boil.
- Cook the syrup: Continue cooking until the mixture reaches 236°F (soft-ball stage). Remove from heat and stir in the vanilla.
- Coat the nuts: Quickly add the pecans to the hot syrup and stir briskly until the mixture turns creamy and coats the nuts evenly.
- Cool and separate: Spread the coated pecans on the wax paper, separating them with forks. Let cool completely until dry and crisp.
Tips for Perfect Spiced Pecans
- Use a candy thermometer for accuracy — the soft-ball stage ensures the coating hardens properly.
- Work quickly once you add the pecans; the syrup sets fast.
- Let the pecans cool completely before storing to prevent stickiness.
- Try using parchment paper instead of wax paper.
Recipe Variations
- Vanilla version. Skip the cinnamon and add a few drops of vanilla for a fragrant, simple flavor.
- Pumpkin spice. Replace the cinnamon with pumpkin pie spice for a seasonal twist.
- Nut swap. Use walnuts or almonds instead of pecans.
- Toasted flavor. Toast the nuts before coating for extra nuttiness.
What to Serve With Spiced Pecans
- Snacks: Enjoy with cocktails, coffee, or tea.
- Salads: Sprinkle over mixed greens or fruit salads for a sweet crunch.
- Desserts: Top muffins, quick breads, or cakes for added flavor and texture.
- Holiday sides: Use as a topping for sweet potato casserole or baked yams.
How to Store Spiced Pecans
Cool completely: Allow the nuts to dry in a single layer until the coating hardens.
Room temperature: Store in an airtight jar, tin, or zip-top bag for up to 2 weeks in a cool, dry place.
Refrigerate: Keep for up to 4 weeks in a tightly sealed container to protect from moisture.
Freeze: Store up to 3 months. Let the container reach room temperature before opening to prevent condensation on the nuts.
Spiced Pecans
Ingredients
- 3 cups pecans, halves
- 2 teaspoons vegetable oil
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 300 F. Toss the pecans with the oil and spread them out on a large, rimmed baking sheet. Bake for 25 minutes or until lightly toasted. Remove the pan to a rack and let the pecans cool.
- Place a large sheet of wax paper on the countertop. Combine the sugar, cinnamon, salt, and water in a saucepan and place it over medium heat. Stir until the sugar is dissolved and bring the mixture to a boil. Cook to 236 F or soft-ball stage. Remove the mixture from the heat, add the vanilla, and then add the pecans. Stir briskly until the mixture is creamy looking.
- Turn the pecans out onto the wax paper and separate them with forks. They will be sticky at first but will dry to a lovely candy coating.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
