Spicy Stovetop Candied Pecans

Candied pecans are usually made with cinnamon and sugar, and those are wonderful. But when the Fall season rolls around and there is a nip in the air, I just adore a spicy candied pecan. And these spicy stovetop candied pecans can be made on the stovetop in 10 minutes or less!

A close up of the spicy pecans

I love any kind of pecan! And around December for Christmas, I usually make some baked candied pecans with ground cinnamon and sugar and they are absolutely just amazing and delicious. But when the Fall season rolls around, I just start to crave warm and spicy food! And these spicy stovetop candied pecans fit the bill perfectly every single time. They are perfect to snack on, as part of a cheese board, or on top of a salad, just to name a few amazing places. And the best part is, they are so quick and so easy! Since they are made on the stove top this recipe goes really quickly!

Ingredients for spicy pecans including pecans, butter, worcestershire sauce, honey, paprika, cuin, pepper, salt, cayenne pepper, maple syrup and light brown sugar

Ingredients

  • Pecan halves – It’s usually cheapest to get these at a wholesale club like Sam’s or Costco if you have a membership!
  • Maple Syrup – This needs to be real maple syrup, the alternatives will just not flavor the sauce as well.
  • Ground cumin – This is the perfect spice to offset the sweet ingredients in these nuts!
  • Cayenne pepper – Here is where you get your spice! Feel free to add a little more or a little less depending on your tolerance for spice. I find these to be just right with the 1 Tablespoon of cayenne that this recipe calls for, but you experiment and see what you think!
  • Salt – You need some salt to cut through the spice as well and balance the flavors.
  • Paprika – Paprika adds great flavor and the really pretty color these candied nuts turn out to be!
  • Worcestershire Sauce – The twang in this sauce gives the candied pecans a little something extra.
  • Butter – This is what makes the sauce hold together and coat the pecans.
  • Honey – You need a little sweetness to balance out the spicy here.
  • Brown Sugar – And you need the smoky sweetness of the brown sugar to sweeten the spice as well.

Recommended Equipment:

This post contains affiliate links. If you purchase something from those links, I may make a small commission. See our full Disclosure and Disclaimer Policy here.

  • Large non-stick skillet – I like this one because it comes with a lid. If I’m going to buy a pan or pot I like to have as many options to use it as possible!
  • Baking Sheets – These Nordic Ware natural aluminum commercial baker’s half sheets are my absolute favorite baking sheets I’ve ever owned in my cooking days! They are super heavy-duty, have a great rim around them, and they stay in great shape no matter what you cook on them. And they clean up incredibly easily as well!
  • Spatula Set – This is the greatest set ever. Not only does it have several handy rubber spatulas, it has a few tiny ones too, to help you get every single scrape out of jars and containers!
  • Measuring Cups – These are my favorite Amazon find as of late. It comes with measuring spoons, measuring cups, and a large glass measuring cup! I LOVE them! Plus they are colorful and fun!
  • Silicone Mat – This mat is perfect to line your baking sheets for baking non-stick items, or for cooling off things like candied pecans that you don’t want to stick to anything.
  • Silicone Flat Whisk – For when you need to whisk but in a pan that can’t handle the metal whisk! No more scratching your pan while you are whisking with this amazing flat silicone whisk! And the flat part is just an added bonus. I adore a flat whisk!

Cooking Instructions

Step 1

This recipe goes pretty fast once you start, so have all of your ingredients measured and ready to go. Also, have your baking sheet lined with a silicone mat ready to go as well, so the candied pecans will have somewhere to go immediately when they are done in the skillet. You don’t want to overcook these!

Step 2

Heat your skillet over medium heat and combine all ingredients (maple syrup, cumin, cayenne pepper, salt, paprika, Worcestershire sauce, butter, honey, and brown sugar) in the skillet, EXCEPT for the pecans. Melt the butter and stir together until the sauce is mixed well.

Step 3

Bring the sauce to a rolling and bubbling boil and let boil for one minute.

Step 4

Once the sauce is boiling, pour in your pecans. Stir them to coat them in the spicy sugar sauce and let them cook on the stove for just a few minutes. It’s probably 3-4 minutes cook time. You’ll know when they are done when the sauce gets thicker and when you stir the pecans you can see the bottom of the pan, like in the last picture above. The glaze thickens and is ready quickly, so keep a sharp eye out!

Step 5

Pour the pecans onto the lined baking sheet (Lined with the silicone mat – or parchment paper if you are in a pinch.). Let them rest a few minutes and then stir them around. Keep stirring the pecans around every few minutes so that they don’t make large clumps. You want them to set and not stick together. You can break it up into two lined baking sheets if you need more room for the nuts to spread out and not stick together.

When they have been setting up for about an hour, I’ll usually transfer to parchment paper and let them finish setting up. Store in an airtight container at room temperature for up to a week.

Storage

These nuts will keep for about a week in an airtight container at room temperature. If it’s particularly hot and humid where you live, you may need to store these in the refrigerator so they don’t get sticky and clumpy. You can read more about how to properly store candied pecans here.

Frequently Asked Questions

I’m not big on spicy things. Will these be too spicy for me?

Can I tell you a secret? I’m not big on spicy food either. But, these have just the right amount of heat to make them a delicious snack, but not so much heat that they aren’t pleasant to eat. My favorite thing is to put these on salads. The cold lettuce and the spicy pecan are a magical combination.

Could I use a different kind of nut?

Of course! This recipe would definitely be amazing with all kinds of nuts and seeds! It would be great on walnuts or almonds, and it would be a total delight on pepita seeds as well! Use whatever nuts you prefer for sure!

Could I add less spice to make these not so spicy?

Of course! Add as much or as little as you’d like. The spiciness of the recipe comes from the cayenne pepper, so that’s where you’d make your adjustment for more or less spice. If you want to eliminate the cayenne pepper altogether you’d be left with some savory sugared pecans that would still be pretty darn tasty! I’ve not tried it that way, but you couldn’t go wrong with all the ingredients!

Can I bake these instead of cooking the pecans stovetop?

I guess you could. But they would need to bake for about 40-60 minutes on a low temp like 300*. And you’d need to stir them around every 10-15 minutes. I love how quickly these nuts are finished on the stovetop. But if you are short on room on the stove, the oven would work!

Wrap-Up – Spicy Stovetop Candied Pecans

Spicy candied pecans are just an absolute delight. They are wonderful to give as gifts to your fellow spice lovers. And they are also wonderful to put out for your holiday entertaining! They would work as a stand-alone snack, on a charcuterie board, or are a wonderful topping to add to a hearty Fall salad. These candied nuts are delicious and JUST spicy enough without being too much. I hope you enjoy this stovetop candied pecans recipe and I’d love to know what you think when you make it at your house!

Yield: 1 pound pecans

Spicy Stovetop Candied Pecans

A close up of the spicy pecans

Candied pecans are usually made with cinnamon and sugar, and those are wonderful. But when the Fall season rolls around and there is a nip in the air, I just adore a spicy candied pecan. And these spicy stovetop candied pecans can be made on the stovetop in 10 minutes or less!

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 pound pecan halves
  • 1/2 cup maple syrup
  • 1/2 Tablespoon ground cumin
  • 1 Tablespoon cayenne pepper
  • 1 1/2 teaspoons kosher salt
  • 1 Tablespoon paprika (smoked or regular is fine)
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup (1/2 stick) butter
  • 2 Tablespoons honey
  • 1/4 cup brown sugar (Dark or light brown sugar is fine)

Instructions

    1. This recipe goes pretty fast once you start, so have all of your ingredients measured and ready to go. Also, have your baking sheet lined with a silicone mat ready to go as well, so the candied pecans will have somewhere to go immediately when they are done in the skillet. You don't want to overcook these!

    2. Heat your skillet over medium heat and combine all ingredients (maple syrup, cumin, cayenne pepper, salt, paprika, Worcestershire sauce, butter, honey, and brown sugar) in the skillet, EXCEPT for the pecans. Melt the butter and stir together until the sauce is mixed well.

    3. Bring the sauce to a rolling and bubbling boil and let boil for 1 minute.

    4. Once the sauce is boiling, pour in your pecans. Stir them to coat them in the spicy sugar sauce and let them cook on the stove for just a few minutes. It's probably 3-4 minutes cook time. You'll know when they are done when the sauce gets thicker and when you stir the pecans you can see the bottom of the pan, like in the last picture above. The glaze thickens and is ready quickly, so keep a sharp eye out!

    5. Pour the pecans onto the lined baking sheet (Lined with the silicone mat - or parchment paper if you are in a pinch.). Let them rest a few minutes and then stir them around. Keep stirring the pecans around every few minutes so that they don't make large clumps. You want them to set and not stick together. You can break it up into two lined baking sheets if you need more room for the nuts to spread out and not stick together.

    6. When they have been setting up for about an hour, I'll usually transfer to parchment paper and let them finish setting up. Store in an airtight container at room temperature for up to a week.

Notes

These nuts will keep for about a week in an airtight container at room temperature. If it's particularly hot and humid where you live, you may need to store these in the refrigerator so they don't get sticky and clumpy.

Nutrition Information:

Yield:

12

Serving Size:

1/4 cup

Amount Per Serving: Calories: 326Total Fat: 27gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 170mgCarbohydrates: 22gFiber: 4gSugar: 16gProtein: 4g

Personal Disclaimer:

These movie reviews and any articles found on this site are my own and my own opinions. I am in no way affiliated or employed by The Hallmark Corporation, Crown Media, or The Deck The Hallmark Podcast. These opinions are my own and have no professional expertise involved. Any statements are simply opinions and advice.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *