How to Make Spiced Pecans

by Eddy Bowen

I use them as the base for my chocolate pecan pie, mixed into the carrot cake batter and as decorations on top of the cake. They're also an awesome addition to salads.


  • ½ Teaspoons Ground Orange Peel
  • ½ Teaspoons Ground Cinnamon
  • ½ Teaspoons Ground Cumin
  • ½ Teaspoons Cayenne Pepper
  • 1 Teaspoon Kosher Salt
  • 1 Pounds Pecan halves
  • 4 Tablespoons Unsalted Butter
  • ¼ Cups Light Brown Sugar
  • 2 Tablespoons Dark Brown Sugar
  • 2 Tablespoons Water
  • Instructions

    Step 1

    Get everything together. This one moves really fast. You're not gonna have time to hunt for something in the middle of this.

    Step 2

    Go ahead and mix the spices together and put them aside.

    Step 3

    Dry roast the pecans over medium heat until they smell toasted. Should take about four minutes.

    Step 4

    Remember to keep them moving. You don't want them to blacken... this isn't a Cajun recipe.

    Step 5

    Toss or stir. C'mon, give 'em a toss. You can do it!

    Step 6

    Add the butter, stirring until melted and all pecans are coated.

    Step 7

    Don't get distracted because they're all shiny. Remember to keep the moving. Burning is bad.

    Step 8

    Add the spices, aaaaand

    Step 9


    Step 10

    Stir until mixed. They'll look gritty, but don't worry it won't last.

    Step 11

    Now add the brown sugars and stir.

    Step 12

    Now add the water. You'll hear a sizzle... it's a good thing.

    Step 13

    Keep stirring for 2 to 3 minutes. You'll notice it start to thicken.

    Step 14

    Mmmmmm, thickening...

    Step 15


    Step 16

    Take them off the heat and move them to a sheet pan lined with parchment paper or a silicone mat. Don't use wax paper. The pecans will still be very hot. Waxy spiced pecans wouldn't be that tasty.

    Step 17

    Spread them out and let them cool.

    Step 18

    Don't forget to clean that pan.

    Step 19

    Really, do it now. If you wait till later you'll be sorry.

    Step 20

    I hope you enjoy it! I made a video of the cooking process, but it's a little too long for SnapGuide (2:42).