These Spiced Candied Pecans are first toasted and then combined with brown sugar, butter and warm Fall spices to create the ultimate snack or appetizer. You won't be able to stop at just one with these addicting sweet pecans.
These wonderfully addictive Spiced Candied Pecans will be certain to fill your home with the aroma of the holidays. The wonderful mixture of melted butter, brown sugar and warm Fall spices turn these candied pecans in to a great snack or a holiday gift for friends and family they will ask for over and over again. They are packed with fiber, protein and vitamin B1. In addition to a great snack or appetizer they also make wonderful salad toppers!
- Change up your spices - Don't want to make it spicy? Feel free to omit the cayenne pepper. You can also experiment with apple pie spice or even pumpkin pie spices.
- Use different nuts - You do not have to limit yourself with pecans you can also feel free to use walnuts, hazelnuts, or even peanuts.
- Use different sugar - Don't have brown sugar? You can feel free to use granulated white sugar too although I love the molasses flavor brown sugar gives them.
Check out these other great appetizer recipes below!
Spiced Candied Pecans
- 1 lb pecan halves
- ½ cup light brown sugar
- 2 tablespoon dark brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ tsp allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ⅛ tsp cayenne pepper
- 4 tablespoon unsalted butter
- 3 tablespoon water
- Place two large pieces of parchment paper on a countertop and set aside
- In a small bowl, mix cinnamon, nutmeg, salt, allspice, cloves, and cayenne pepper and set aside
- Pour the pecan halves into a cast iron skillet over medium heat and stir constantly with a wooden spoon for about 5 minutes until they start to smell nutty and turn brown
- Sprinkle the spices over the nuts and stir for about 30 seconds
- Then add the butter and stir until melted
- Add the brown sugars and stir and then add the water, keep staring until the sugar has been dissolved, about 2 minutes
- Transfer the nuts to the parchment paper in a single layer and let cool completely
- Store in an airtight container at room temperature