Sweet and Spiced Pecans

Enjoyed the spicy sweet flavor of these. I subbed dark Karo syrup for the agave nectar.

Just made these. Totally delicious. I put them on wax paper and that wasn’t a good idea. PAM the parchment paper or wax paper before letting the pecans cool on the sheet. Some of them totally ripped some of the paper off but I totally still ate them!

Delicious – Can’t stop eating them!

If I could give a no star rating I would. I ended up with a big burnt smoking pan of expensive garbage.

I only wish I’d made a double batch! I consider this a great base recipe that people can adjust to taste. For me, the salt was fine, and even though I cut the pepper to 1.25 tsp, I may cut back to a shy tsp next time and may increase sugar and allspice — or try a bit of cinnamon. Looking forward to experimenting. Only “complaint” is they ARE addictive! I may have to store them on a high shelf behind some other stuff so they’re not so easy to grab! 😀

This was awesome! I will definately do this again and double it.

Best recipe ever! Excellent to give as a gift – put in cute lil canning jars and even attach the recipe, or wire or raffia a sign on, or top with a printed sticker labeling the”Sweet and Spiced Pecans.” I toned down the pepper to 1 1/2 tsp and it was great! I also just had regular agave vs. dark and it was delish! These almost give the taste of the yummy peanuts you find in Cracker Jacks, even though these are Pecans! Great job Claire Robinson – another winner recipe! You’re the best!

NOTES: Stir the nuts 2 times while cooking, then shake to spread back out. They come out beautiful! If you have a convection oven or setting, or your oven is newer (last 7 years – turn down temp 25-50 degrees, your oven manual may state the differences. Always USE raw pecans (nuts as the salted type can taste to salty, to those who thought they were to salty – OR don’t add salt if buying salted nuts. But always better to work with RAW as you control the salt.

Delicious! I agree with others that only putting 1 tsp of pepper makes it perfectly peppery without overpowering the rest of the flavors. I set my oven for 325 as well and the pecans came out feeling a bit soft at first but quickly hardened to the perfect crunch as they cooled. Excellent recipe–I will definitely be using these as a cocktail party snack!

I used dark corn syrup because I didn’t have agave syrup and these turned out so delicious. I’m having a card party tomorrow afternoon and can’t wait until the ladies taste these. I did only use one teaspoon of black pepper and it is quite enough. If you like things really spicy then you could use 2 tsp.

This was one of the worst recipies I have tried in 50+ years of cooking. Agave nectar is at the top of most vile ingredients ever.
Corn syrup, molasses, or almost anything wpould have been better. It gave the very expensive pecans an off taste.