If you’ve ever wanted a snack that’s both sweet and has just the right amount of kick, this Sweet and Spicy Candied Pecans Recipe is going to become your new obsession. I absolutely love how these candied pecans turn out: crunchy, flavorful, and perfect for snacking, topping salads, or jazzing up desserts. Stick with me, and I’ll walk you through every step so your batch comes out perfect every time.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have delicious candied pecans ready in just 10 minutes—perfect for last-minute cravings.
- Perfect Balance: The sweet and spicy combo keeps your taste buds happy without being overwhelming.
- Versatile Snack: Use them on salads, desserts, or just munch straight out of the jar.
- Simple Ingredients: No fancy stuff needed; you probably already have everything in your pantry.
Ingredients You’ll Need
The magic of this Sweet and Spicy Candied Pecans Recipe lies in how the ingredients work together—brown sugar for deep sweetness, cinnamon for warmth, sea salt for a pop of flavor, and just a touch of water to get everything bubbling perfectly. Here’s a quick rundown so you can pick the best stuff.
- Brown sugar: I like using packed brown sugar because it adds moisture and a rich caramel note.
- Water: Just enough to help melt the sugar and create that shiny coating.
- Cinnamon: Fresh cinnamon is best here—it gives a spicy warmth that’s not overpowering.
- Sea salt: The coarse flakes really enhance the flavor by balancing sweetness with a little savory punch.
- Raw pecan halves: Go for raw, not roasted, so the candying process creates a fresh, crisp coating.
Variations
I love tweaking this Sweet and Spicy Candied Pecans Recipe depending on what mood I’m in or what I have on hand. Don’t hesitate to personalize it — it’s surprisingly forgiving.
- Heat It Up: When I want more spice, I add a pinch of cayenne pepper, and my family goes crazy for that little kick.
- Nut Swap: If pecans aren’t your fave, walnuts or almonds work beautifully with the same coating method.
- Maple Magic: Replace brown sugar with maple sugar or drizzle a little maple syrup before cooking to add a subtle depth.
- Gluten-Free Twist: This recipe is naturally gluten-free, but just double-check your cinnamon and salt for any additives.
How to Make Sweet and Spicy Candied Pecans Recipe
Step 1: Prep and Heat the Sugar Mixture
Start by lining a baking sheet with parchment paper—trust me, this makes cleanup a breeze and prevents sticking. Then, in a medium skillet over medium heat, stir together your brown sugar, water, cinnamon, and sea salt. You’ll want to cook it just until the sugar dissolves and bubbles, which usually takes about a minute. Watch closely here—once it starts bubbling, it’s ready for the nuts.
Step 2: Coat the Pecans
Add your raw pecan halves to the skillet and stir continuously for 1 to 2 minutes, making sure every nut gets that gorgeous glossy coating. This step is where the magic happens, and patience is key—you want the sugar to caramelize just right without burning. If you keep them moving, you’ll notice the pecans start to smell amazing and shine beautifully.
Step 3: Cool and Crisp
Once coated, spread the pecans out on your prepared baking sheet in a single layer. This helps them cool evenly and get that perfect crisp crunch. It’s tempting to grab a handful right away, but letting them sit for at least 15-20 minutes really pays off. If you try to eat them too soon, they’ll be sticky and less delightful.
Pro Tips for Making Sweet and Spicy Candied Pecans Recipe
- Mind the Heat: Cooking on medium ensures the sugar melts smoothly; too hot and it burns quickly—I’ve learned this the hard way!
- Keep Stirring: Constant stirring prevents clumps and ensures every pecan is evenly coated with that perfect sugary glaze.
- Use Fresh Spices: Fresh cinnamon really makes a big difference in flavor—it adds a warmth that’s subtle yet noticeable.
- Don’t Rush Cooling: Let the pecans cool completely on the parchment; this stops them from sticking and locks in their crispiness.
How to Serve Sweet and Spicy Candied Pecans Recipe
Garnishes
I often sprinkle a few candied pecans on top of leafy green salads for a little crunch and sweetness that really elevates the dish. Sometimes, I dust them with an extra pinch of flaky sea salt just before serving for that lovely salty-sweet contrast I can’t get enough of.
Side Dishes
These sweet and spicy candied pecans pair wonderfully with creamy cheeses like goat cheese or brie on a cheese board. I’ve also tossed them into oatmeal and yogurt bowls for a luxurious breakfast crunch.
Creative Ways to Present
For holiday gatherings, I’ve served these candied pecans in small decorative bowls or inside mini mason jars tied with ribbons—everyone loves grabbing a handful. You can also sprinkle them over desserts like ice cream or pumpkin pie for an extra oomph of flavor and texture.
Make Ahead and Storage
Storing Leftovers
I store leftover candied pecans in an airtight container at room temperature, and they stay crisp and delicious for up to a week. Just be sure the container is completely sealed to keep moisture out, which can soften that perfect crunch.
Freezing
If you want to stash these candied pecans for longer, freezing works great. I use freezer-safe bags and squeeze out as much air as possible. When you’re ready to enjoy them, just thaw at room temperature—they taste just as amazing as freshly made.
Reheating
If you find they’ve softened a bit after storage, a quick 5-minute warm-up on a baking sheet in a 300°F oven can bring back the crunch without burning the sugar coating. Keep an eye on them to avoid any bitterness.
FAQs
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Can I use different nuts in this Sweet and Spicy Candied Pecans Recipe?
Absolutely! While pecans are fantastic here, walnuts, almonds, or even cashews can be swapped in with great results. Just adjust cooking times slightly if needed, since some nuts may toast faster.
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How do I prevent the sugar from burning while making candied pecans?
Keeping the heat at medium and stirring constantly are key. Watch the sugar closely once it starts bubbling—removing from heat just as it melts into a syrup prevents burning and bitterness.
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How long do candied pecans last when stored properly?
Stored in an airtight container at room temperature, these candied pecans stay delicious for about a week. For longer storage, freezing is your best bet and can keep them fresh for several months.
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Is this recipe gluten-free?
Yes! This Sweet and Spicy Candied Pecans Recipe is naturally gluten-free, but double-check your spices and sugar for any additives if you have a strict gluten sensitivity.
Final Thoughts
I’ll be honest—once I started making this Sweet and Spicy Candied Pecans Recipe, I couldn’t stop. It’s just that good. The combo of sweet caramelized sugar, a touch of warmth from cinnamon, and the subtle salty bite hits all the right notes. Whether you’re looking for a snack to impress guests or something to add a little crunch to your salads and desserts, this recipe has you covered. Give it a go—you’ll love how simple and delicious it is!
Print
Sweet and Spicy Candied Pecans Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Candied Pecans are a delightful sweet and crunchy treat perfect for snacking or adding a flavorful crunch to salads and desserts. Coated with a simple blend of brown sugar, cinnamon, and sea salt, these pecans are cooked on the stovetop for quick preparation and finished by cooling to crisp up beautifully.
Ingredients
Ingredients
- ¼ cup brown sugar
- 1 tablespoon water
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1½ cups raw pecan halves
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and allow the pecans to cool evenly.
- Cook Sugar Mixture: In a medium skillet over medium heat, combine brown sugar, water, cinnamon, and sea salt. Stir continuously and cook for about 1 minute until the sugar dissolves and begins to bubble, forming a syrup.
- Coat Pecans: Add the raw pecan halves to the syrup mixture. Stir constantly for 1 to 2 minutes until all pecans are evenly coated with the cinnamon-sugar mixture.
- Cool Pecans: Spread the coated pecans in a single layer on the prepared baking sheet. Allow them to cool completely, letting them crisp up as they cool.
- Store: Once cooled, place the candied pecans in an airtight container. They can be kept at room temperature for up to a week or frozen for longer storage.
Notes
- Make sure to stir constantly when coating the pecans to prevent burning the sugar mixture.
- Use parchment paper to avoid the pecans sticking to the tray after coating.
- For a spicier version, try adding a pinch of cayenne pepper or ginger.
- These pecans make excellent toppings for salads, oatmeal, or desserts, or as a sweet snack on their own.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 13g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
