The irresistible, salty-sweet CRUNCH of Spicy Candied Pecans! Make on a sheet pan and store in a big jar. Repeat FOREVER.
Salty. Spicy. Crunchy. A little bit sweet. The BEST flavor combo, hands down!
Spicy Candied Pecans
When the weather starts getting chilly, it’s time to cozy up and bring out the best snacks. Spicy Candied Pecans are my fall weather favorite. So good for game day snacks or movie nights with the kids!
Lots of cinnamon sugar — with a hefty dose of cayenne — make these easy candied pecans extra special. Definitely not your typical candied pecan recipe. But a spicy version full of heat and sweet warmth!
Buttery and crunchy with that irresistible salty-spicy-sweet vibe! Make a big bowl and enjoy!
As a bonus, Spicy Candied Pecans are super versatile. They taste good with salad. And sprinkled on top of sweet potatoes. Or mixed and eaten with popcorn. Make a big batch and enjoy for months!
- Pecans. Sweet, nutty, crunchy, buttery pecan halves are the main ingredient.
- Egg white. Creates a brittle texture that’s crunchy and crisp.
- Brown sugar. More intense, caramel-y sweetness than white sugar.
- Cinnamon. Dusky, spicy cinnamon for subtle, deep flavor. Use Saigon cinnamon, if you have it.
- Cayenne. For heat! Add less if you’d like a milder version.
- Salt. Essential for bringing all the flavors together.
The best and easiest way to make Spicy Candied Pecans — sheet pan roasting! A largely hands-off approach for crispy, buttery pecans that crunch down with shattery, crumbly satisfaction.
- Mix ingredients in a bowl: pecans, egg white, brown sugar, cinnamon, cayenne, and salt.
- Spread onto a parchment-lined baking sheet.
- Bake at 300 F for 40 minutes, stirring the nuts about halfway through.
- Cool and enjoy!
- Use parchment paper. The candied coating is very sticky and will stick to the sheet pan. Instead, use parchment paper and they will be easier to remove.
- Sub with different nuts. Tastes good with different nuts. Cashews, almonds, Brasil nuts, and walnuts — or a mixture — are all good options.
- Cool completely. The cooling process makes the texture crunchy and brittle.
- Store tightly sealed. Once the nuts are cool, store in an air-tight container in the fridge.
Can I make these less spicy?
Yes, definitely! Feel free to adjust the spice level to your liking. I enjoy 1 1/2 tsp of cayenne for this recipe. But for a milder version, use only 1/2 tsp.
Can I double the recipe?
Yes, this recipe easily doubles and triples. Make sure to arrange nuts in a single layer on the sheet pan so they are not too crowded when baking.
More snack recipes:
- Black Sesame Mochi Cake
- Korean Donuts
- Black Pepper Olive Oil Popcorn
- M&M Party Popcorn
- Chili Oil Popcorn
- Dalgona Latte with Honeycomb Toffee
Spicy Candied Pecans
- 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. In a large bowl, add all the ingredients. Stir together with a fork until well mixed. In the beginning, the mixture will look loose and crumbly. Keep mixing. Eventually, the nuts will look like they are coated in a thick glaze.
- Spread onto sheet pan. Transfer to a parchment lined baking sheet and spread out evenly, in one layer.
- Bake. Bake for 40 minutes, stirring the nuts about halfway through. When the nuts are done baking, they will be puffy. Immediately stir the nuts again with a fork or spoon.
- Cool and enjoy! Store in an airtight container in the fridge, for long term storage.