Happy Pecan Day!

In celebration of this nutty holiday, we are sharing a spicy new recipe video for candied pecans.

This nourishing nut is a native of the new world, and has been cooked, consumed and traded by the peoples of North America for centuries. Unsurprisingly, the United States is the world’s largest producer. The pecan’s scientific name, Carya illinoiensis, even means Illinois nut. While the prairie state boasts the nut’s namesake, Texas, Georgia, and New Mexico actually grow the most.

From a culinary standpoint, pecans toe the line between dinner and dessert. Most people are only familiar with this nut through its presence atop a pie, or in bowl of mixed nuts at a holiday party. Many just eat them as is, but there’s so much you can do to enhance their flavor. 

Today’s recipe is a simple candied pecan, with plenty of room for spicy customization.

It calls for a ¼ cup of spices. Here we used our Saigon cinnamon, ground nutmeg, ground cloves and cayenne pepper.

Explore your spice collection and see what combos you can come up with.

Experiment with other spices and seasonings like chai, allspice, barbecue, cardamom, or even Cajun seasoning.

Whether you say pee-KAHN, pick-AHN, or PEE-can…

This recipe will have you saying, “seconds please!”

 

Recipe For Spiced Candied Pecans

INGREDIENTS:

1.5 lbs unsalted pecans 

3 egg whites

1 cup of white sugar

1 pinch of salt

¼ cup of spices

 (3 TBL cinnamon)

 (1 TSP nutmeg)

 (1/2 TSP cloves)

(1/2 TSP cayenne)

 

INSTRUCTIONS:

  1. Preheat oven to 225 F (fan on low if applicable)
  2. Whisk egg whites until they form strong peaks.
  3. Mix sugar and spices together, then slowly fold into the whipped egg whites.
  4. Gently fold in pecans until they are thoroughly coated.
  5. Thinly spread the mixture onto an oiled sheet pan. (Non-stick spray works too.)
  6. Place in oven for 15 minutes, then turn the nuts.
  7. Repeat 6th step 4-5 more times until nuts are no longer sticky.
  8. Set out to cool and enjoy.

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8 comments

    Delicious! Cayenne is just perfect in the mix. However, I would love to see this recipe without the egg whites. Would an arrowroot slurry work? Thank you.

    Hi Dana, cayenne is that little extra kicker in this recipe.

    As for egg whites, you could certainly experiment with the arrowroot starch.

    It may come out more like glazed pecans instead of candied.

    If you try it out, I’d love to know your results.
    Vegan alternatives are a fun challenge for me.

    -Geoff

    Nancy, I make mine without egg whites. One to four ratio of maple syrup and nuts. So I make a large batch 4 cups peacans and 1/4 cup maple syrup. Put in a large skillet on med heat and stirring occasionally for 4-5 min or until the syrup has dried up then pour onto wax paper till cool. I also will add a good amount of cinnamon and stir it in before I put it on the waxed paper. Sometimes I skip the cinnamon and sprinkle coarse salt for a sweet and salty kick. I imagine you could add anything.
    Hope this helps
    Ps if you like toasted peacans just toast them in the pan before you add the syrup. Lots of trace minerals in maple syrup.

    This recipe is delicious!

    Her’s one that I typically make for the holidays as gifts…
    1 pound pecan halves (4 cups)
    ½ cup sugar
    2 ½ tablespoons vegetable oil
    ½ teaspoon salt
    ¼ teaspoon white pepper pepper
    ¼ teaspoon cayenne pepper
    1 ¼ teaspoons ground cumin
    ¼ teaspoons coriander
    ½ teaspoon ginger
    ¼ teaspoon ground cloves
    ½ teaspoon chili powder

    1. Preheat oven to 325°F.
    2. Blanch the pecans in boiling water for 1 minute and drain well. While still hot, put the pecans in a bowl and toss them with the oil and sugar. Let stand 10 minutes.
    3. Arrange in a single layer on a rimmed baking pan. Bake for 30-35 minutes, turning every 10 minutes. When pecans are brown and crisp, put them in a bowl. Combine the seasonings and toss with the still warm nuts. Cool completely. Store in an airtight container.

    Make this “curry” mixture to you likening. Adjust the amount of heat or change a spice to tailor-fit your tastes. Great on salads or addictive eaten out-of-hand!

    Her’s a similar recipe that I typically make for the holidays as gifts…a bit more savory!
    1 pound pecan halves (4 cups)
    ½ cup sugar
    2 ½ tablespoons vegetable oil
    ½ teaspoon salt
    ¼ teaspoon white pepper pepper
    ¼ teaspoon cayenne pepper
    1 ¼ teaspoons ground cumin
    ¼ teaspoons coriander
    ½ teaspoon ginger
    ¼ teaspoon ground cloves
    ½ teaspoon chili powder

    1. Preheat oven to 325°F.
    2. Blanch the pecans in boiling water for 1 minute and drain well. While still hot, put the pecans in a bowl and toss them with the oil and sugar. Let stand 10 minutes.
    3. Arrange in a single layer on a rimmed baking pan. Bake for 30-35 minutes, turning every 10 minutes. When pecans are brown and crisp, put them in a bowl. Combine the seasonings and toss with the still warm nuts. Cool completely. Store in an airtight container.

    Just made these! They are delicious. Next time I will reduce the amount of sugar as they are a tad too sweet. Husband insisted I add a bit more salt. Thank you Spice House for sending this to my in box
    tonight!

    I love spicy pecans with Limoncello. I will give this recipe a try, not sure if the sweet will go well with Limoncello but I’m sure they will be tasty.

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