Spiced Candied Pecans


1/2 cup Confectioners' powdered sugar

3/4 teaspoon fine Sea salt

1/2 teaspoon Cayenne pepper

4 teaspoons water

1 teaspoons powdered Coco

1/2 teaspoon Cinnamon

2 cups Pecans

Preheat the oven to 350°F and set an oven rack in the middle position.

Line a baking sheet with parchment paper.

In a bowl, whisk together Sugar, Salt, Cinnomin, Coco, Cayenne pepper, and water.

Add pecans to this mixture and stir until nuts are evenly coated.

Put pecans onto baking sheet in a single layer.

Make sure nuts are evenly spread out (or, they won't cook evenly).

Scrape out glaze from the bowl and drizzle over nuts.

Bake for 10 to 12 minutes, until the pecans are caramelized and the glazeon the baking sheet is a rich brown color but not burnt.
(The nuts around the edges will darken first; watch closely so they don't burn.)

Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop
(this stops the cooking process and prevents the nuts from burning).

Once cool, remove pecans from the parchment, breaking apart any clusters and store in an airtight container for up to 2 weeks.

Note: If the nuts are sticky after cooling, that means they are a bit undercooked.

Pop them back in the oven for a few minutes and let cool again. Enjoy!
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