These Spiced Pecans are a perfect combination of sweet, salted, spicy, and crunchy. They are a staple on our tables during the holidays. While our holiday celebrations may look a little different this year, we will 100% have these spiced nuts to snack on while we watch movies and snuggle up.
As for spices, cayenne pepper and cumin are doing most of the work here, but the nuts are made sweet with a sugary glaze and are contrasted by a bit of salt. My mom’s original recipe doesn’t call for cinnamon, but I like to add a bit to warm up the flavor a little. The pecans are first boiled and then fried, bringing out the nuttiness and creating a super crunchy texture.
These are extremely hard to stop snacking on once you start and throughout the years have become a comforting flavor around this house. They are great for a holiday appetizer, an on-the-go snack, or for an edible gift for friends, family, or neighbors.
These spiced nuts are easy to make but I highly encourage you to read through the full recipe twice before starting. It is extremely helpful to prepare your workstation before you start any of the boiling and frying. The first time I made these I was running around looking for bowls and things. Everything worked out fine but it is a much more seamless experience if you are prepped!
mom’s famous spiced pecans
Notes
You can easily double or triple this recipe. And they freeze really well too.
Ingredients
- 1/2 cup sugar
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoon salt
- 2 teaspoon cumin
- 1 teaspoon cinnamon
- 4 cups pecan halves (you could also use walnuts)
- 2 cups canola or peanut oil (for frying)
Instructions
- Prepare your spice mixes: In a large mixing bowl, combine the sugar and cayenne pepper. Set aside. In another small bowl, combine the salt, cumin, and cinnamon. Set aside. Have a second large bowl nearby as well as a baking sheet or two lined with parchment for cooling.
- In a pot, bring 6 cups of water to a boil, add the nuts and boil for 1 to 2 minutes then drain in a colander. Pour into your bowl with sugar and cayenne pepper and toss to coat.
- In a heavy-bottomed pan heat oil to 350°F (should be about 1 to 2 inches deep). Add half the nuts and fry, stirring occasionally until lightly browned, 3 to 5 minutes (They can go from lightly browned to dark really quickly so keep your eye on them!). Remove from the pan and drain (my mom does this on newspaper, but I like to put some paper towels on the bottom of the cooled pan I boiled the nuts in and then set the colander on top of that and drain them in there). Then toss in a large bowl with half the salt and cumin mixture while nuts are STILL HOT! Toss occasionally to keep from sticking and then spread onto a baking sheet. Fry and season remaining nuts.
[…] Mom’s Famous Spiced Pecans: Okay, technically we didn’t prep these for at home post-baby, but to bring with us to the hospital instead. These are such a good snack and the perfect combination of sweet, salty, spicy, and crunchy. They do freeze really well if you make a big batch. […]