These spicy candied pecans are a simple classic and so versatile. Cinnamon sugar pecans are a great addition to a holiday cookie tin, as a topping on a salad, or by themselves as a snack! Warning: they are addicting 🙂
Cinnamon Sugar Pecans Recipe
There's something about cinnamon that goes so well with spice. So naturally, this recipe is for you if you like some sweet heat. Simply add ½-1 tsp of cayenne pepper, depending on how hot you like it! You can also omit the cayenne completely for a traditional cinnamon sugar pecans recipe.
- Pecans - you can use whole or chopped pecans, but I recommend whole. The cinnamon sugar coating gets all in the grooves of the pecans, which makes them extra delicious! They're also a great source of vitamins and minerals like copper, thiamin, and zinc. Plus they're packed with unsaturated fat!
- Egg whites - these simply help to bind the cinnamon sugar coating to the pecans! Plus they add a little boost of protein too.
- Spices - this recipe would just be a toasted pecans recipe without these star ingredients! I love using a mix of cinnamon, turmeric, cloves, and nutmeg.
- Cayenne pepper - these spicy candied pecans wouldn't be spicy without some pepper! You can tweak the amount or omit altogether depending in your spice preference.
Spicy Candied Pecans FAQ
Yes, in moderation. Pecans contain important nutrients like copper, B vitamins, zinc, and unsaturated ("healthy") fats. However, they are calorie-dense so eating a lot really adds up!
Simply continue to toast them in the oven for another 5-10 minutes, or until they're crunchy!
Nope! You can keep them in the fridge but they do just fine at room temperature.
Other Recipes You May Like
- Pecan Crust Pumpkin Pie
- Healthy Holiday Charcuterie Board - these cinnamon sugar pecans go great on a board!
- Pear Crisp with Oats
- Easy Sweet Potato Casserole - you could sprinkle these pecans as part of the topping!
- Pecan Crusted Chicken Fingers
- Pecan Granola Recipe
- Roasted Brussels Sprouts with Cranberries & Pecans
Rate & Review
If you made my spicy candied pecans, please rate and review the recipe below! I would love to hear your feedback. Also snap a photo and tag me on insta @theperfectpearr so I can see your creation!Print
Spicy Candied Pecans
This cinnamon sugar pecans recipe is a simple classic. Cinnamon sugar pecans are a great addition to a holiday cookie tin, as a topping on a salad, or by themselves as a snack! Warning: they are addicting 🙂
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 cups 1x
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
- ½ cup (105g) packed brown sugar
- ¼ cup (60g) granulated sugar
- 2 tsp ground cinnamon
- 1 ½ tsp sea salt
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground turmeric
- ¾ tsp cayenne pepper (you can use more or less depending on your spice preference)
- 2 egg whites (62g)
- 2 tsp water
- 1 tsp vanilla extract
- 3 ¼ cups (388g) pecan halves
- Preheat oven to 275 degrees and line a medium baking sheet with parchment paper.
- In a small bowl, whisk sugars, spices, and salt.
- In a separate large bowl, whisk egg whites, water, and vanilla until frothy.
- Add pecans and toss until evenly coated.
- Add sugar mixture and toss again until evenly coated.
- Spread evenly onto baking sheet (ideally in a single layer).
- Bake for 30 minutes, then remove nuts and stir on pan.
- Bake another 15 minutes and stir again.
- Bake another 10-15 minutes.
- Remove from oven and let cool for 20 minutes.
- These are delicious alone but make a great topper for oatmeal, cakes/cupcakes, cookies, and even salads!
- Add extra cayenne if you like spicy
- Store in an air-tight container at room temperature for up to 2 weeks or freezer for 2 months
- Serving Size: ¼ cup
- Calories: 190
- Sugar: 12
- Sodium: 281
- Fat: 14
- Saturated Fat: 0
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 3
- Cholesterol: 0
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Just tried these last night and WOW. I wasn't sure how the spice was going to go (I used 1 tsp because my husband and I like a little kick) and it was absolutely perfect. The sweet/salty/spicy combo is fantastic.
Right?! The spice is *just* enough, and the addition of sweet, salty, and crunchy is soo good!
Samantha Leyh says
Originally made these to top a salad but they were so good we wound up snacking on most of them right off the pan. So delicious and a really creative spice mix. Go to recipe from now on!!
Ahh I'm so glad! I love using these as a salad topper but it's hard to make them last long enough!