Spicy Candied Pecans

The irresistible, salty-sweet CRUNCH of Spicy Candied Pecans! Make and store in a big jar. Repeat FOREVER.

I grew up eating salty snacks. Shrimp chips. Dried cuttlefish. Nuts. Roasted Seaweed. They always tasted so good.

Not surprisingly, I still prefer salty over sweet. That’s why Spicy Candied Pecans make such a good snack.

Salty. Spicy. Crunchy. A little bit sweet. Can life get any better than this flavor combo?

Also, Spicy Candied Pecans taste good with salad. And sprinkled on top of sweet potatoes. Or even crumbled into your favorite grain bowl.

But do you know how they taste best? ALL BY THEMSELVES. With a cold beer. While watching Netflix. And cuddled in a warm blanket. With the sweats you’ve been wearing all week. (Does anyone wear regular clothes anymore?!?)

Because let’s face it. The weather is getting colder. Social distancing is still in effect. And we’re all so tired of living through a global pandemic.

One day, I will serve these nuts in a gorgeous autumn salad. I’ll invite friends over for dinner. We’ll eat together, with the lights dimmed low and candles flickering on the table. We’ll talk for hours and hours and laugh until our sides ache. And at the end of our night together, I’ll gift each person a jar of these nuts. Yes, one day I will do this.

For now, I will be content with being a good citizen. I will stay at home, wash my hands, and do my best to practice social distancing. I will also eat my fair share of quarantine snacks! And this is the perfect recipe to do just that. Enjoy!

How to Make Spicy Candied Pecans:

During recipe development, I tried several different methods. My goal: crispy, buttery pecans that crunched down with shattery, crumbly satisfaction.

The best and easiest method, by far, was roasting at a low temperature for a longer time. Roasting at a high temperature was fast but resulted in burnt ends and sticky nuts. Pan-frying was too labor intensive. This sheet pan method is largely hands off and results in the crunchiest pecans.

Start by mixing ingredients in one bowl.

Spread nuts onto a parchment lined baking sheet.

Roast at 300 F for 40 minutes, stirring the nuts about halfway through. They will be puffy. Cool and store in a big glass jar, ready for movie night consumption!

Spicy Candied Pecans

The Subversive Table | Lis Lam
The irresistible, salty-sweet CRUNCH of Spicy Candied Pecans! Make and store in a big jar. Repeat FOREVER.
Prep Time 5 mins
Cook Time 40 mins
Course condiment, Snack
Cuisine American
Servings 3 cups


  • sheet pan


  • 3 cups pecans
  • 1 egg white
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 1/2 tsp cayenne (use less if you'd like it less spicy)
  • 1/2 tsp salt


  • Preheat oven to 300F/150C.
  • Mix ingredients in a large bowl. Stir together until completely mixed. In the beginning, the mixture will look loose and crumbly. Keep mixing. Eventually, the nuts will look like they are coated in thick glaze.
  • Transfer to a parchment lined baking sheet and spread out evenly, in one layer.
  • Bake for 40 minutes, stirring the nuts about halfway through. (You can set a timer for 20 minutes, stir, then set a timer for another 20 minutes until done.) The nuts will be puffy. Immediately stir the nuts with a fork. Cool and enjoy!


*The Spicy Candied Pecans can be stored, covered, in the fridge.  
**If you prefer smaller pieces, feel free to crush the pecans before mixing with the rest of the ingredients.  This results in smaller pecan pieces that crumble nicely on top of salads, sweet potatoes, etc. Simply place the pecans in a ziploc baggie and bash lightly with a rolling pin until evenly broken and cracked.  
Keyword Candied Pecans, Spicy

Looking for other Quarantine eats?

Black Sesame Mochi Cake
Korean Donuts
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Mochi Donuts (Gluten free!)
glazed mochi donuts on wire rack
Salted Dark Chocolate Oatmeal Bars
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All Recipes, Salad, Sheet Pan, Snacks

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