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Spiced Pecans


Nuts are nutritious and a great on the go snack, but when you add spiciness, or a little sweetness they are downright addictive! Take them with you on road trips, pack them up for gifts, or make extra batches to have for your next party. They’re a perfect way to be nuts about nuts!

I made these pecans a couple of Christmas’ ago for my boyfriend. Not only did he become addicted, but I think his whole office did too. That is of course when he opted to share. What I personally loved most about them was how simply they came together, but that they combined so many flavor elements together. There is a buttery richness, savoriness, spiciness, sweetness and saltiness to each nut.

The recipe is straightforward and something you can do in a short period of time. You start off by combining the spices into butter as it cooks to open up the aromatics and the flavors of them. You then coat the pecans in the butter, and then add the salt and sugar before cooking them in an oven to secure all the flavors to the nuts. Once they cool they can be eaten as is, chopped and put into salads, used as a topper to sweet potatoes, added onto your cheese plate, or even crushed and coated onto chicken or white fish. Enjoy!


Spiced Pecans


10 ounces of Pecans

2 tablespoons of unsalted Butter

1 1/2 teaspoons of Cumin (if using whole see note below)*

1/2 teaspoon of Chili Powder

1/4 teaspoon of Red Pepper Flakes (optional)

1 teaspoon of Salt

2 tablespoons of Sugar


Preheat oven to 325°F. Place Pecans into a bowl.

Melt Butter in a small saucepan. Add Cumin, Chili Powder and Red Pepper Flakes, and stir until aromatic, about twenty seconds. Pour over Pecans. Add Sugar and Salt, stir to coat. Transfer to baking pan.

Bake Pecans for about twenty minutes, or until they are toasted, stirring halfway through baking. Serve once cooled or store in a container for later snacking.

*I like deviating from the recipe slightly because I enjoy using my mortar and pestle. I use whole Cumin and combine the Salt to help break it down. This is where I’ll also add the Red Pepper Flakes, so each Pecan can then get coated in spicy, savoriness.


Written by Tarte Chic

Author Kat Nielsen (formerly Kat Wojtylak) is a creative type with an immense love for food. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences.

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