Sweet and Spicy Candied Pecans - With a Kick

"These nuts are addictive!!! Serve as a delicious snack, super-easy appetizer (great on a Ritz cracker with whipped cream cheese), topping for salads (see my Waldorf Salad recipe #117914) or in candied sweet potatoes. And, they make the perfect hostess gift especially during the Holiday Season! I make a double batch before Thanksgiving and freeze in ziplock bags for use at Christmas and New Years. The kick is up to you, as they are really very mild as written (we think they are perfect this way). Recipe was given to me by my sister, originally from Bon Appetit."
 
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photo by BecR2400 photo by BecR2400
photo by BecR2400
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
Ready In:
25mins
Ingredients:
7
Yields:
1.5 cups
Serves:
12
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ingredients

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directions

  • Preheat oven to 325°F Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
  • Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead- store airtight at room temperature).
  • Makes 1 1/2 cups.
  • NOTE: Recipe is easily doubled, freezes well in ziplock bags.
  • Serve as a snack, topping for appetizers or salads (see my Waldorf Salad recipe #117914) or candied sweet potatoes, -or- give as a gift for the holidays.

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Reviews

  1. My first attempt with a sweet and spicy nut recipe. My husband is not crazy about pecans, so I used 1.5 cup walnuts instead. Since I like it hot, I increased the cayenne pepper to 1/2 t., and used seasoned salt in place of table salt. I prepared according to the recipe, and these walnuts turned about superb. Thank you for posting this excellent, easy to prepare, with no mess recipe!
     
  2. People, you've got to try these!!! BecR was right, I can't stop eating them right now. I've made them for a cocktail party this weekend. Super easy to make, I whipped out 1 double batch and 1 single batch in no time flat. Really different from a sugared pecan and the taste is great. It tastes sweet and buttery with a touch of spice. Not super spicy so if you like spicier, you could up that. Since I'm serving a mixed crowd I left it as is. Looking forward to see what the guests think on Saturday, until then I'm going to have to hide them from myself! :)
     
  3. I am so glad I made a double batch of these. I wanted them for putting on salads, but we've been munching them like snacks. Mmmm. I forgot to transfer to foil right out of oven. Never make this mistake! You clearly instructed not to do this, but I got distracted and well, I had a pan mess. I will remember next time to have the foil ready and dump those babies right after I pull them from the oven! Thanks for the lovely recipe.
     
  4. Simply fantastic! These were easy to prepare and everyone at the housewarming loved them. I will definitely make these again.
     
  5. I made a TON of these for Christmas gifts. They were great and I had no trouble doubling the recipe as long as I could space them out on the silpat covered cookie sheet.
     
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Tweaks

  1. My first attempt with a sweet and spicy nut recipe. My husband is not crazy about pecans, so I used 1.5 cup walnuts instead. Since I like it hot, I increased the cayenne pepper to 1/2 t., and used seasoned salt in place of table salt. I prepared according to the recipe, and these walnuts turned about superb. Thank you for posting this excellent, easy to prepare, with no mess recipe!
     

RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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