Sweet and Spicy Roasted Pecans

Sweet and Spicy Roasted Pecans are my go-to snack. It’s crunchy and spicy. The dish features fresh pecan halves coated in a mix of brown sugar, cayenne, maple syrup, and a bit of sea salt, then roasted until perfectly caramelized.

The pecans come out glossy, lightly caramelized, and coated with a warm spice blend that makes them perfect for snacking, topping salads, or adding to cheese boards.

These roasted pecans make a great treat during holidays, parties, or cozy evenings with a glass of wine.

How to Pair:

• A cheese platter with aged cheddar or brie.
• Toss over mixed greens or a roasted beet salad for crunch.
• Spiced apple cider
• Dark chocolate
• Top oatmeal or Greek yogurt for breakfast with a twist.
• Bourbon cocktails
• Mix into a trail mix with cranberries and pretzels for snacking.
• Use as a garnish for roasted sweet potatoes or butternut squash soup.

This is my simple recipe for Sweet and Spicy Roasted Pecans.

Sweet and Spicy Roasted Pecans are a quick, affordable snack that delivers the perfect balance of sweetness, heat, and crunch.

• servings: 6
• prep time: 5 minutes
• cook time: 15 minutes
• total time: 20 minutes
• calories: 190 per serving
• cuisine: American
• course: Snack, Appetizer

Ingredients

• 2 cups pecan halves
• 2 tablespoons brown sugar
• 1 tablespoon maple syrup or honey
• 1 tablespoon olive oil or melted butter
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, add the pecans, brown sugar, maple syrup, olive oil, salt, smoked paprika, cayenne pepper, and garlic powder.
3. Stir thoroughly until all pecans are evenly coated with the sweet and spicy mixture.
4. Spread the pecans in a single layer on the prepared baking sheet.
5. Roast for 12–15 minutes, stirring once halfway through so the pecans toast evenly and the coating caramelizes without burning.
6. Remove from the oven and let the pecans cool completely on the baking sheet. They will crisp up as they cool.
7. Break apart any clusters and serve immediately or store for later.

Nutrition

Per serving (approximate)

• calories: 190
• fat: 18 g
• saturated fat: 2 g
• carbohydrates: 6 g
• sugar: 3 g
• sodium: 120 mg

Notes

• Let the pecans cool completely before storing so they stay crisp.
• If you prefer less heat, reduce the cayenne pepper to 1/8 teaspoon.
• For a slightly sweeter flavor, add an extra teaspoon of maple syrup.
• Store in an airtight container at room temperature for up to one week.
• These pecans also make a great topping for salads, roasted vegetables, or holiday snack boards.