Spicy Pecans
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These smoky, nutty pecans coated with a delicious and exotic mixture of spices will soon become your new snacking addiction!
Last minute party snack idea? You bet! This is one of my all time favorite snacks, and while in the oven toasting, your home will become so aromatic. The mix of curry and chili adds a surprising addition to the nutty, smoky pecan. It’s not rocket science or something that takes forever to make, so I won’t bother you with a long winded story. These are amazing and a must try.
Preheat your oven to 225°F. In a mixing bowl combine the melted butter, Worcestershire sauce, Tabasco, soy sauce, curry powder and chili powder. Simply add the pecan halves and toss well to coat thoroughly. Spread mixture evenly on a baking sheet lined with a Silpat baking mat or aluminum foil for easy cleanup.
Easy peasy, no? Let me know what you think. You can find this and other recipes in my free eBook International Modern Comfort Food. Just subscribe for new recipe posts delivered fresh to your INBOX in the sidebar… it’s FREE. Enjoy!
Bake these for 20 minutes and then stir to turn and toast evenly. Return to oven for 10 more minutes. Remove from oven and dust with some sea salt. Serve warm or at room temperature. These will keep for two weeks in an airtight container, if you don’t eat them all in a sitting or two like I usually do.
Start that oven now and set it to 225°F!
Spicy Pecans
Ingredients
- 6 cups of pecan halves
- 6 tbsp of melted butter
- 1/4 cup of Worcestershire sauce
- 2 tbsp of Tabasco or your favorite hot sauce
- 1 tbsp soy sauce
- 1 tbsp hot curry powder
- 1 tbsp chili seasoning
Instructions
- Preheat the oven to 225F°
- In a mixing bowl combine all ingredients and toss well to coat thoroughly.
- Spread mixture evenly on a baking sheet, preferably with sides.
- Bake these for 30 minutes and then stir to turn and toast evenly. Return to oven for 10 more minutes. Serve warm or at room temperature.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These sound scrumptious! Since I have pecans, walnuts and almonds in my freezer, I am going to try a blend. These are a diabetic friendly snack.
These are my favorite snack and hope they will be yours too. So good. Thanks Connie!
Update: I’ve now made these with pecans only, as well as with a blend of mixed raw nuts, both delicious! These made nice Christmas gifts for friends, including several with several special diets ( two gluten free, one diabetic, one dairy free). I just substituted Earth Balance dairy-free “butter” for the latter. All were well received.
Thanks for the update Connie, love to read comments like these!
Candied nuts are definitely delicious! Do you think a butter substitute such as Earth Balance would still produce a crispy and delicious result?
Hi Felicia, thanks for stopping by the site! I would think so, it is toasting in the oven still. The natural oils in the nut are still there to assist! Let me know how your turnout.
I can think of so many ways to each these beauties, Kevin. In fact we just roasted beets last night (yes, we turned on the oven because we’re ridiculous). I crumbled some blue cheese over them and thought, ‘Candied pecans would be great on this.” And here you are with these! Yum!!
I love these in salads, but really just by the handful suits me just fine, too!
I’m with Ben…6 cups in 6 minutes – sounds about right! Especially anything that contains curry – that’s a favorite flavor of mine! These sound and look too good!
Thanks Annie, I try to pace myself with these, but I just can’t!
Oh, I love this kind of snacks, but I’ve never added curry powder – nice idea. The only one problem I’ve got that it’s dangerous to make any savory nuts. They are so addictive that I won’t stop until they gone (I mean 6 cups – 6 minute haha).
It’s true as I can attest Ben, quite addicting, but in a good way. These are a serious problem whenever I make them, especially at the price of pecans these days, but still. One must indulge every now and then, right?
Ha-ha, when we lived in Russia, I never bought pecans since the price was just outrageous – something like 10$ for 2 oz. package. So I don’t complain now 🙂
Holy smokes those prices are out of control. Wow!
Hey Kevin! I like making spiced and candied nuts as gifts around the holidays and, of course, since I’m in TN, they are packed in mason jars! I have a friend who regularly drives back and forth to his place in FL and he brings me bags of GA pecans. In return I make him banana bread, pie, muffins and cookies – his choice. Great trade off don’t you think? 🙂
Trade is always a win, win. Love it, I can just picture them in the mason jars…. need my address? I kid! 🙂
Hey Kevin! I make pecans with maple syrup and cayenne that I send to my friend in AR every Christmas. Interested? Let me know. Sure, I’d send you some! 🙂
You’re too kind Dorothy! 🙂
I love how quick and easy this recipe is, Kevin! Seasoned pecans are one of my favorite snacks…especially once football season arrives in the fall. Well done, my friend. And congrats on the e-book! #WolfpackWrites
Thanks Dave, it is super easy and an aroma that will have guests wondering what’s in the oven. Good stuff! Feel free to download the eBook too and let me know your thoughts.
i LOVE making my own candied nuts! And spicy is my fave 🙂 I’m going to try these asap! Pecans are a bit pricey over here so I think I’ll try this with almonds!
Almonds sound good, too! They are THE best to snack on! Pecans are definitely my favorite nut, but understand the price issue. I almost purchased 2 cups of pistachios the others day and it came to almost $17, I asked to put them back in the bulk bin. No thanks. Crazy prices.