Spicy Glazed Pecans

Turned out great love them

Baked 3 minutes less.

This time, I doubled the recipe, used Demerara sugar, adding 1/4 C more after doubling the amount of sugar. Also, added 1/2 tsp salt. I made it in a large pot, so the sugar mixture boiled quickly. Take care not to burn the mixture like I did last time. The large pot made it easy to quickly dump in the pecans, mix until well-coated without pecans spilling out. The sugar mixture is H.O.T. Dump the coated pecans onto a large rimmed cookie sheet lined with parchment paper. We live at 7500’ and the 350f oven at 15 was still good. Next time I will try sprinkling with coarse salt. Easy, quick, yummy!

I halved this to try, and they came out very good. I liked the fact that they did not contain egg whites. I used parchment paper and transferred to a new piece while pecans were cooling. I did add 1/4 tsp of salt as a reviewer suggested, and it added to the flavor. Even though I stirred a few times while baking, there was a tinge of burning after 15 min. Next time I’d take them out a few min earlier (or lower oven temp?) I like to add these to a spinach salad with dried cranberries and blue or goat cheese. I also like the suggestion of adding vanilla, cinnamon, cloves, etc which would be nice for Christmas gift-giving. Thanks for this great recipe!

I added about 1/4 tsp of cinnamon, 1/8 tsp of nutmeg along with the Cayenne! Marvelous!

Excellent recipe! Great on salads.

Very good we serve them on salads and as a snack.

Love these! I give them as gifts during the Holidays. I up the cayenne to 1 tsp. gives a little extra kick without overpowering this treat.

Delicious and easy. I did add a little sea salt. Definitely use parchment paper for easy clean up. I can’t stop eating them.

Very tasty, and so easy to make. I like to add a little more cayenne though. It also benefits from a pinch of salt and a bit shorter baking time.

Second time around! I increased the water to 2 tablespoons as suggested by another reviewer which eliminated the clumping. Added 1/2 teaspoon of vanilla. I also sprinkled on 1/2 teaspoon of coarse sea salt right before baking for 12 minutes. Reduced cayenne pepper to 1/4 teaspoon. Turned out perfect!!!

By reading the other reviews because I like my stuff spicy or add an additional half a teaspoon of cayenne pepper even though I made a double portion. I also added salt which helped the flavor along a lot. They taste really good. I just would have rather them have more of a smooth glaze vs a crust. by reading the other reviews, because I like my stuff spicy, i added an additional half a teaspoon of cayenne pepper because I made a double portion. I also added salt which helped the flavor along a lot. They taste really good! I just would have rather them have more of a smooth glaze rather than a crust . But considering how much I pay for some at Trader Joe’s, it’s more economical for me to make them at home and I will definitely be doing that again in the future!

Delicious, easy, and so addictive. Perfect for a holiday party. I used 2 teaspoons more water, added a pinch of cinnamon, simmered the leaves from a sprig of fresh rosemary with the sugar and water, and baked the nuts 10 minutes longer. Loved!

great recipe very yummy I added a 1/4 teaspoon of sea salt cook them at 300 degrees for 12 minutes. halfway through cook time took spatula and separated the pecans to keep them from clumping together.

The pecans turned out great. I used them as a topping for a salad of baby arugula, spinach, and cherry tomatoes, with an olive oil-based dressing. The sweet and spicy pecans went very well with it.

after stirring nuts into sugar mixture, it crystallized, and they continued to get worse during baking.

I incorporated the comments from others and included the 1/2 tsp sea salt. I typically give these out as christmas gifts and make both sweet and spicy depending on the person. I mix up everything but the cayenne over medium heat plus add 1/2 tsp vanilla, 1/4 tsp cinnamon and 1/4 tap nutmeg. After heating up I split in half and then add the full 1/2 tsp cayenne. Always a favorite!

This is fantastic!! I added ½ tsp each Kosher salt and cinnamon, and reduced cayenne to ¼ tsp, as suggested in other reviews. Also increased water to 1 ½ Tbs to thin the glazed slightly which helps keep it from hardening before all the nuts are coated. My last alteration was to substitute turbinado sugar (Sugar In the Raw) for white sugar to give the glaze a more complex flavor. At 350 degrees for 12 minutes each batch turned out perfectly. I hope all the people getting these nuts for Christmas gifts from me like them as much as I do!

Adjusted recipe for 3 cups of pecans. Added salt, as suggested by reviewers, full measure of cayenne, and baked at 300 for 15 minutes. No problem with burning. Only problem I had was when I removed saucepan from heat and started stirring in pecans. Mixture hardened up almost instantly which made it tough to coat pecans. Next time I will add pecans at end of 2 minute boil, then take off heat. Still delicious even with that hiccup. Took sample to neighbors. 15 minutes later they knocked on back door asking for recipe!

Yummy! Hubby and I could not stop eating them. Thank you!

Transfer cooled pecans to a tightly covered freezer container. Freeze for up to 3 months.