Spicy Pecans

Add some zip to your holiday appetizers this year with these spicy pecans. My first batch is already gone, but there’s still time for round 2. These are easy to make, and your guests will love them.

Print Recipe

1 pound whole pecan halves (about 4 cups)
6 cups water
1/2 cup superfine sugar (or use regular sugar and whirl a few times in the food processor)
3 tablespoons unsalted butter, melted
1 tablespoon light corn syrup
1 tablespoon vanilla extract

In a large saucepan, bring water and pecans to a strong boil, then continue to boil for 1 minute. Drain well. In a large bowl, stir together sugar, melted butter, corn syrup, and vanilla. Toss hot pecans with the sugar mixture, mixing well. Cover and let sit for at least 12 hours, or up to 24 hours.

1/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon freshly ground black pepper

Preheat oven to 325 degrees F. Cover a baking sheet with aluminum foil. Spread the pecans on prepared baking sheet in a single layer. Bake for 30 minutes, stirring every 5 minutes. Add more time in 5 minute increments, if necessary, until pecans are browned and crisp-looking. In a bowl, combine salt, coriander, cinnamon, nutmeg, allspice, and pepper. As soon as the pecans are removed from oven, toss until well-coated with the combined spices. Return the pecans to the baking sheet and spread in a single layer to cool. After cooling, pecans may be stored in an airtight container for up to a week.