Sweet and Spicy Pecans

Sweet and Spicy Pecans

Teressa DeJong Drenth 0

"These pecans have graced our family's Christmas sweet gift platters. I've also sprinkled them over my gourmet salads. They add so much in either case. I can't get enough of them! Lining the pans with parchment paper makes for easier removal of the pecans and easier cleanup!"

Ingredients 2 h 20 m {{adjustedServings}} servings 222 cals

Serving size has been adjusted!

Original recipe yields 40 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain.
  2. Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper.
  3. Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes.
  4. Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the sugar water in which you soak the pecans. The actual amount of the simple syrup consumed will vary.
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Reviews 6

  1. 7 Ratings


First let me say these taste great and I will be giving some as gifts. I'm not sure how these are supposed to look...I was looking for a "glazed" pecan. They were not glazed...kinda crumbly. My camera is broken, otherwise I would post a pic. I first measured out 10 c of pecans and realized they would not fit into two 9x13 pans in a single layer. So, I reduced the amount of pecans (about 6 C. fit into three 9x13 pans). I also didn't put the whole Tbs of red pepper bc of kids. I cooked a little longer to "roast" the pecan, but watch carefully, you don't want to burn the sugar/candy coating. Enjoy!


I made these and, sadly, let them burn a little. The chili flavor was very strong, so I decided to cover them in milk chocolate. Oh my goodness, not to discredit the original, but I would recommend it! At first bite, it tastes like your regular chocolate covered pecan, but then the spice kicks in. The chocolate + chili/cayenne makes a party in the mouth.


Wonderful! I made these as belated Christmas gifts and also served at a Superbowl party (they go great with beer!). The only reason that I did not give it a 5 star was because they were a little soft from soaking them in the sugar...not sure how to solve this to get them to come out crunchy. Otherwise, I loved them!