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.
Recipe Variations
- When you add the sugar mixture, skip the cinnamon and add a few drops of vanilla to the spiced pecans.
- Replace the cinnamon with pumpkin pie spice.
- Use walnuts or whole almonds instead of pecans.
- For a nuttier flavor, toast the nuts.
How to Store Spiced Pecans
Once the spiced pecans are cooked and the glossy candy coating has formed, let them cool completely in a single layer. This step is essential — the sugar coating will harden and crisp up as it cools, and storing them too soon can trap steam and cause stickiness.
Transfer the cooled pecans to an airtight container such as a glass jar, a cookie tin, or a zip-top bag with the air pressed out. Store in a cool, dry place at room temperature for up to 2 weeks.
For longer storage:
- Refrigerate for up to 4 weeks in a tightly sealed container to protect from moisture.
- Freeze for up to 3 months. To thaw, let the container come to room temperature before opening to avoid condensation forming on the nuts.
Spiced Pecans
Serve these tasty candied spiced pecans at any party, or have them on hand for a weekend game day gathering.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 12 servings 1x
- Category: Candy
Ingredients
- 3 cups pecan 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.
