I’ve had this recipe for sugar and spiced pecans for less than a year, but I’m convinced that this will be become one of my steadfast standbys.
I’m not lying when I tell you that these sugar and spiced pecans are addictive. They’re sweet, salty, a tad spicy, and downright gobble-up good.
They also make the perfect homemade DIY holiday gift. I like to use pint jars and then wrap some pretty twine or string around the rims with an adorable handwritten tag. The recipe below bountifully fills six pint jars.
There’s a nice bonus too…after you remove the baked sugar and spiced pecans from the parchment paper, you’ll end up with a thin layer of spiced sugar baked onto the parchment. Don’t throw that away with the parchment! Rather, crumble the sugar up in the parchment and then transfer those broken-up flaked pieces into a jar with a cover. That spiced and caramelized sugar is perfect when served over oatmeal, sliced bananas, or ice cream!
Pretty much everyone to whom I give these sugar and spiced pecans asks for the recipe, so you might want to print it out to give along with a jar of these.
I made this sugar and spiced nut recipe with pecans, but as noted by Deb at Smitten Kitchen, you can certainly substitute walnuts or almonds. My favorite nut, though, is pecans!
I usually make this recipe using a two-pound bag of pecans, like those found at Sam’s Club.
Here’s the recipe:
- ⅔ cup dark-brown sugar
- 1 and ⅓ cup white granulated sugar
- 2 teaspoons kosher salt
- ⅛ teaspoon cayenne pepper (or ½ teaspoon of smoked paprika)
- ¼ teaspoon cumin (optional)
- 2 teaspoons ground cinnamon
- 2 pounds pecan halves (or walnut halves)
- 2 egg whites, room temperature
- 2 tablespoons water
- parchment paper
- 2 large cookie sheets (I use jelly roll pans)
- Preheat oven to 300 degrees.
- Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
- Beat egg white and water until frothy but not stiff. Add pecans, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.
- Spread sugared nuts in a single layer on two large cookie sheets (I use jelly roll pans) fitted with parchment paper.
- Bake for 20 minutes, stirring once. Reverse cookie sheets, placing one that was on top on the bottom shelf and one that was on bottom on the top shelf. Bake for an additional 20 minutes, stirring once. Reverse cookie sheets again, placing one that was on top on the bottom shelf and one that was on bottom on the top shelf. Bake for an additional 10 minutes, stirring once. Bake until nuts are dry and slightly browned.
- Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.
- Crumble up leftover baked-on sugar inside of parchment paper and save in a covered jar as a topping for cereal, fruit or ice cream.
- If halving this recipe, then cooking time will be reduced by 5 to 10 minutes.
This week I am linking up with Link Love @Running with Spoons Weekend Potlucks @The Country Cook Friday Favorites @ Life in Leggings What’s Cookin’ Wednesday @Buns in my Oven Tipsy Tuesday @Grey is the New Black MMM @Healthy Diva Life Totally Terrific Tuesday @ Live Randomly Simple The Wednesday Round Up @ Love, Pasta and a Toolbelt Create & Share DIY and Recipe Party @ Designs by Miss Mandee