This holiday spiced pecan recipe is an exact match for those expensive canned gourmet pecans. You can save a ton of money plus customize them all sorts of ways when you make them yourself.
Perfectly spiced, perfectly crisp spiced pecans are one of the most useful little items during the holiday season ~ snack on them, add them to salads, creative party mixes, and all your cheese plates and charcuterie boards.
Bring a little jar of spiced pecans to every gathering this season ~ or how about making them your signature gift for everybody on your list. In fact these pecans are such fun to make you’ll be looking for more folks to add to that list!
Nuts are a delicious symbol of the festivity of the holidays. I love them and look forward to coming up with recipes that feature nuts every year.
favorite nutty recipes for the holidays
- Maple Frangipane Pecan Pie
- Maple Walnut Apple Crisp
- French Pistachio Cake
- Cranberry Almond Tart
- Chocolate Hazelnut Madeleines
what you need for holiday spiced pecans
- pecan halves
- the most important ingredient, be sure they are fresh and of good quality. You’re looking for pecan halves, not pieces.
- butter
- egg white
- brown and white sugar
- smoked paprika
- cayenne powder
- a little bit adds a subtle heat, but feel free to use more for spicy spiced pecans!
- cinnamon
- allspice
- cardamom
- nutmeg or mace
how to make spiced pecans
Supermarkets stock up on fresh nuts during the holidays, ditto for spices, and I recommend replacing any spices that have been in your cupboard for over a year (I always buy the smallest size bottles.)
- Mix sugars and spices together in a small bowl and set aside.
- Beat the egg white until foamy.
- Blend in melted butter.
- Toss the pecans in the egg white mixture to coat.
- Add the sugar/spice to the pecans and toss to coat thoroughly and evenly.
- Spread into a single layer on a parchment lined baking sheet.
- Bake for about 25 minutes.
- Let cool completely on the pan, then remove to a jar or storage container.
a few tips
Be sure to line your baking sheet with parchment paper. These nuts will stick to the pan otherwise.
Arrange your coated nuts in a single layer, without overlapping them too much. If they overlap they’ll stick together in clumps. Take the time to arrange the nuts before baking. Use two pans if necessary.
Let your spiced pecans cool completely before trying to remove them from the parchment paper.
Keep them at room temperature in a cool, dry place for up to 2 weeks, or refrigerate them for up to 3 weeks.
how we’re using our holiday spiced pecans
SNACKING
- Of course the first and probably most obvious way we’ll be enjoying these crunchy pecans is scooping them up with our hands and munching on them. Nuts are a healthy snack when eaten in moderation. Set out a small bowl with your evening cocktail and enjoy the sweet spicy crunch.
APPETIZERS
- Holiday spiced pecans are the perfect addition to a holiday cheese board like my Holiday Appetizer Wreath. Pair them with blue cheese, Brie, or aged cheddar for a special combo.
SNACK MIX
- Spiced pecans really elevate your favorite snack mix recipe. Toss them in at the end, after you’ve baked your mix.
SALADS
- Crunchy spiced pecans can be added to so many salads to make them company and holiday worthy, I even add them to a bagged salad from the grocery store!
Spiced Pecans
Equipment
- parchment paper
Ingredients
- 10 ounces raw pecan halves, about 2 1/2 cups
- 1 egg white
- 1 Tbsp butter, melted
- 1/4 cup brown sugar
- 1 Tbsp sugar
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne powder
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cardamom
- 1/4 tsp mace
Instructions
- Preheat oven to 350F.
- Mix sugars and spices together in a small bowl and set aside.
- Beat the egg white in a mixing bowl until foamy. This will only take about 30 seconds, you're not trying to beat them into peaks or anything.
- Add the melted butter to the bowl and blend it in.
- Add the pecans into the bowl with the egg white mixture and toss to coat.
- Add the sugar/spice to the pecans and toss to coat thoroughly and evenly.
- Spread the pecans into a single layer on a parchment lined baking sheet. Take a minute to separate the nuts from each other.
- Bake for about 25 minutes.
- Let the nuts cool completely on the pan, then remove them from the parchment paper. Break up any connected nuts, and transfer to a jar or storage container. Note: make sure they are fully cooled and crispy before sealing them up. Any moisture left can cause them to become sticky and spoil faster.
- Your spiced pecans will last 2 weeks at room temperature.
Nutrition
more holiday appetizer ideas
Hi, Sue! Convection ovens seem to bake faster than regular ovens, and I operate a convection oven in a commercial kitchen. I’m thinking that this recipe for spiced pecans will not need 25 minutes to get the job done. I usually toast nuts in half the time a recipe calls for and even at lower temperatures in our commercial convection oven. I’ve never roasted spiced nuts before, however. Any recommendations?
I loved this recipe so much! Where did you find the cute jars that would be perfect for gifting these pecans?
I love Weck jars, it’s a German company. Here’s a link to them on Amazon
What temperature are these to be baked? Thanks.
Hi Pearl – the baking temp is 350F, I just fixed it in the recipe card!
At what temperature do you cook them at ? These sound so yummy! Love so many of your recipes !
Thanks, Barb! Just fixed — the baking temperature is 350. Hope you give them a try!
I can’t seem to find the oven temperature to bake the spiced nuts. Am I just missing it?
Hi Carolyn — the baking temp is 350, I just fixed that, thanks!