Spiced Pecans

Spiced Pecans

160 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Pat

“So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
  3. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
  4. Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

Share It

Reviews (160)

Rate This Recipe


Have made this recipe numerous times and am finally getting around to rating it. It's my go-to recipe for when I need something sweet yet substantial in my menu, or want to give a from-the-kitchen thank you gift that's a little more sophisticated than cookies (these pecans look really pretty in a nice cellophane or sheer fabric bag tied with ribbon or raffia). I tripled the recipe and served them in foil cupcake liners at my daughter's birthday party and both the adults and kids gobbled them up. The spices are great as written, but I like to add a few dashes of chili powder or cayenne to lend a little spice. I line my baking pans with nonstick foil, bake them at 325, stir every 7 minutes or so, and watch carefully as sugared nuts can go from happily baking to unhappily burning in a nanosecond. I can't remember if the recipe directs it or not, but I recommend pulling the foil (with the nuts on) off the pan and letting the nuts cool on the foil on the countertop for 5-10 minutes before gently stirring to loosen and removing from the foil. All in all, this has been a terrific standby recipe that was the first one I thought of to put in my AR recipe box.



These are GREAT!!! Only recommendation is that you bake these at a much lower temp and turn them very frequently. I did mine at 300, and used a spatula to turn them about every 8 - 10 min, as they will burn quickly w/ the sugar in them.



Great recipe! I have actually modified it a bit after several tries. I use two egg whites and omit the cloves. I also double up, at least, on the cinnamon. Then I stir them every 10 minutes while they are baking. Thanks for sharing your recipe!

More Reviews

Similar Recipes

Candy Coated Pecans

Candy Coated Pecans

Sweet Coated Pecans

Sweet Coated Pecans

Old-Fashioned Roasted Pecans

Old-Fashioned Roasted Pecans

Hot and Spicy Pecans

Hot and Spicy Pecans

Candied Pecans

Candied Pecans

Toasted Pecans

Toasted Pecans


Amount Per Serving (6 total)

  • Calories
  • 443 cal
  • 22%
  • Fat
  • 39 g
  • 60%
  • Carbs
  • 24.7 g
  • 8%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 204 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Sweet Coated Pecans


next recipe:

Hot and Salty Spiced Pecans