Spicy Candied Pecans

Spicy Candied Pecans

At first glance, candied pecans may not seem like the world’s most glamorous snack. They look boring, seem kind of bland, and aren’t even really candy.

But add a little cayenne to the mix, and oh boy, do you have a game-changer.

Spicy Candied Pecans

These candied pecans have a nice spicy kick and are the perfect snack- although, warning: they are seriously addictive. Brown sugar, maple syrup, cinnamon, cayenne and a touch of salt all combine to make an irresistible flavor combination that will keep you coming back for more.

If you’re willing to share, you can even make them as a great handmade holiday gift for your friends and family!  The best part: these delicious pecans only take 20 minutes to make from start to finish.

Spicy Candied Pecans
Cook time

Total time


Serves: 2 cups

  • 2 cups pecan halves
  • 1 tbsp unsalted butter, melted
  • 3 tbsp dark brown sugar
  • 1 tsp salt
  • ½ tsp cinnamon
  • ½ tsp ground cayenne pepper
  • 2 tbsp real maple syrup

  1. Preheat oven to 350°F (you can also use your toaster oven if you don’t feel like using the regular oven!). Arrange the pecans in a single layer on a baking sheet lined with foil or parchment paper. Toast for 10 minutes, stirring once halfway through.
  2. While pecans are toasting, whisk together the melted butter, brown sugar, salt, cinnamon, cayenne pepper and maple syrup in a large bowl. When pecans are done toasting, immediately add to the bowl and stir to coat the pecans with the mixture.
  3. Transfer coated pecans back to the lined baking sheet and bake for another 10 minutes at 350°F. Allow to cool slightly, then serve.
  4. If packaging for later, let cool entirely then place in an airtight container. Can be stored for a week at room temperature.

I’ve got another step-by-step tutorial here to explain how to make these spicy candied pecans- you won’t believe how easy they are to throw together!

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Happy Eating 🙂


    • Mallory says

      Hi Mallory!! Thank you so much for stopping by! you are right, it’s not a common name (but I kinda like it that way!) So excited to check out your blog. 🙂

  1. says

    Great recipe Mallory! I’ve made similar ones before but prefer this recipe. Not too loaded with sugar and I love how the heat kicks in after a few seconds. Cheers 🙂

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