Are you in need of a tasty and easy snack? These Spicy Candied Pecans are your next must make snack recipe! Whether for game day munching or adding them to an appetizer tray or anything else in between, these sweet and spicy pecans are sure to be a hit!
Spicy Candied Pecans
If you’re going to snack on some pecans, they might as well be candied spiced pecans, right? I have always loved any type of nuts as a snack. They are easy to grab while on the go. Why not make them extra special? These stovetop candied pecans are quick and simple!
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What You’ll Love About This Recipe
The spicy sweet flavor combination of these pecans is amazing! Crushed red pepper flakes add just the right amount of heat, and fresh rosemary adds a fragrant note and helps balance out the sweetness a little.
You’re going to love how easy these are! Some candied pecan recipes call for roasting them, but this recipe is all done on the stovetop in only a few short minutes!
This recipe for candied pecans is really versatile too. You can make them as hot as you like, or try other spices (more on that below).
Ingredients for Spicy Candied Pecans
6 Ingredients are all you need for this easy recipe!
- Light Brown Sugar
- Crushed Red Pepper
- Fresh rosemary
That’s it! Don’t you love it when you get something really great from just a few simple ingredients? I do too!
I used Light Brown Sugar because I find that it has a more subtle flavor than the dark brown variety.
Be sure to use pecans that have not already been roasted or salted! Using already roasted or salted pecans will impact the flavor of your candied nuts along with making them too salty.
What You’ll Need To Make Candied Pecans
To make this easy snack, you’ll need:
- Non stick skillet (about 12 inches across)
- Bamboo or plastic spatula for stirring
- Rimmed baking sheet
- Silicone baking mat
I have found that a silicone baking mat is best for allowing the pecans to cool because they don’t stick to it as much as they would parchment or wax paper or a ceramic plate.
The nice thing is, you can use the silicone mat for baking too. I love it when kitchen gadgets have more than one use!
How To Make Spicy Candied Pecans
These are really easy!
- Gather ingredients.
- Add the ingredients for the glaze to the pan.
- Stir in the pecans.
- Cook to coat the pecans in the brown sugar mixture.
- Cool and serve.
There is a bit more to it than that, but there is a basic overview of what to expect when you are making this recipe. For complete instructions check out the recipe card at the end of the post.
You can refrigerate them, but they are also fine to sit out on the kitchen counter at room temperature.
Candied Pecans will stay fresh at room temperature on your kitchen counter in a bowl with plastic wrap or tightly sealed container for up to two weeks. They will last longer in the refrigerator, but if you refrigerate them they will taste better if you allow them to come to room temperature before eating them.
You could use dark brown sugar for this recipe, but I have found that they taste a little sweeter that way. If you use dark brown sugar but still want some heat, add an extra pinch of crushed red pepper.
There are so many ways to change this up and make it your own! Here are some ideas:
- Try adding a little Cumin for smokiness.
- Use cayenne instead of crushed red pepper flake. Use less cayenne than you would red pepper flake. Cayenne is much hotter.
- Use fresh thyme instead of Rosemary for a different herbal note.
- For a different spicy flavor, use chili powder or chipotle chili powder.
- You could even try a pumpkin spice variation by using pumpkin pie spice or a mixture of cinnamon, clove, ginger, and nutmeg.
- Want to try this recipe with a nut other than a pecan? Cashews would be great, as well as almonds or even hazelnuts.
- Do you like a lot of heat? By all means use more red pepper flake than the recipe calls for!
This recipe is very easily customized and you are limited only by your imagination!
Ways To Serve Spicy Candied Pecans
These spicy candied pecans are great on their own right out of the bowl, but I also love them as a way to jazz up my Pear and Parmesan Salad! They make a great addition to other salads as well.
I like to put these on a charcuterie board, and they are wonderful on any other type of appetizer platter you are putting together.
They are actually really good sprinkled on top of a bowl of oatmeal! It may sound strange, but you’ll taste the sweet more than the spicy.
If you are reading this, I want to thank you for stopping by! I certainly hope you love these Spicy Candied Pecans! If you tried this recipe, I’d love to hear how it turned out. Just leave a rating or comment below!
If you’d like to share this recipe with friends, make it and take a picture and tag me @thecoppertable in a post on Instagram, pin to a Snacks, Appetizers, Charcuterie, or Game Day board on Pinterest or share on Facebook, Twitter, or anywhere else you like!
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Spicy Candied Pecans are a great snack for game day or as part of an appetizer platter. These are so easy and they only need a few minutes on the stovetop!
- 1 1/2 cups Whole Pecans, unsalted and unroasted
- 1/4 cup Light Brown Sugar
- 1/2 tsp- 1 tsp Crushed Red Pepper Flakes
- 1 tsp Fresh Rosemary
- 1/2 tsp Salt
- 1 Tbsp Water
- Go through the pecans to remove any pieces of shell that may be there.
- Heat a large non stick skillet on medium high heat.
- Add the 1/4 cup of brown sugar, the 1/2- 1 tsp of crushed red pepper flakes, the 1 tsp of fresh rosemary, and 1/2 tsp of salt to the skillet.
- Add 1 Tbsp of water and stir to melt the brown sugar.
- Continue to stir until all the brown sugar is dissolved.
- Once the sugar has completely melted, add 1 1/2 cups of pecans and stir to make sure they are coated by the sugar mixture. Try to spread them out over the whole surface of the skillet so they all get some heat.
- Let them cook for about 2 minutes, then stir so that each side of the pecans get heat and toast up a bit.
- Keep cooking the pecans and stirring every 2 minutes or so until all the water has cooked off and there is no sugar mixture in the bottom of the skillet, the pecans smell toasty, and the rosemary is fragrant.
- Pour the pecans out onto a baking sheet lined with a silicone mat and allow to cool.
There are many ways to change up the seasonings for this recipe. Be sure to see the blog post for suggestions!
If you don't have a silicone baking mat, you can let the pecans cool on a lightly greased baking sheet. don't use parchment paper, as the pecans may stick to it as they cool, leaving bits of paper stuck to the pecans.
These will keep just fine in a bowl with plastic wrap for up to two weeks at room temperature.
Amount Per Serving: Calories: 210Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 196mgCarbohydrates: 11gFiber: 3gSugar: 8gProtein: 2g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.