Sprinkle Candied Spice Pecans anywhere for a taste of the holidays.
These lovely Candied Spice Pecans are an easy way to add refined holiday taste to dinners, salads and desserts, or make an excellent snack! What sets them apart from other candied nuts is the addition of fragrant holiday spices like allspice, cinnamon and clove.
Making Candied Spice Pecans
Making these nuts is so simple! You’ll just mix granulated sugar, brown sugar, allspice, clove and cinnamon in some water and pour it over chopped pecans in a large non-stick skillet.
As the nuts cook in this mixture, the water absorbs, leaving the sugar and spices behind on the nuts. Plus your pecans get toasted as well, bringing even more delicious flavor to Candied Spice Pecans.
When the water is mostly evaporated your Candied Spice Pecans are done and ready to be cooled.
Pour them out onto a large piece of parchment paper. I separate them a bit with a spoon to help them cool as individual pieces and not clumps.
When fully cooled to room temperature, bag them up and store them in the fridge until you’re ready for them. They’re wonderful over french toast, in my Chicken Apple Cheddar Salad, Pumpkin spice Cheesecake Trifle, on a meat and cheese board (charcuterie board), or a simple table snack!
These nuts have just the right amount of sugar and spice (and everything nice!). Give them a try and please rate and comment on this recipe below. Thanks!
Candied Spice Pecans
Yield 2 cups
Candied Spice Pecans taste like Christmas morning with their sweet toffee like coating and hints of winter spices. Add a sweet crunch to salads, charcuterie boards, or bowls of ice cream.
- 4 tablespoons water
- 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 4 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 cups pecan halves
- parchment paper
- Melt the butter in a 12 inch non-stick skillet set over medium heat. Stir in all the spices and sugar.
- Stir in the pecans, and cook for 6 minutes, or until the nuts become a little darker brown.
- Remove from heat and pour out onto parchment paper to cool. Store in a ziplock bag in the fridge for up to 4 weeks.
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