Ok. First let me say, these are a little addictive. Like you should probably put a lock on them and give the key to someone you really trust. This spiced pecan recipe is one of our favorites that I’ve been using for years. And when we have a good pecan crop this is what I package, throw a bow on and give out to friends and neighbors as holiday gifts.
Sweet, spicy, chewy and a little sticky, these praline pecans are the first thing I make when the holidays start. Perfect for holiday entertaining, gifts, salads and with pumpkin soup. I promise these will be gone fast!
sweet and spicy praline pecans makes 3 cups
- 3 cups halved pecans
- 1/3 cup brown sugar
- 3 Tbs water
- 3 Tbs butter
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp Kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp cayenne powder (optional)
- 1/4 tsp vanilla extract
In a small bowl, combine cumin, chili powder, salt, cinnamon, and cayenne. This recipe will go fast so prep your ingredients first and have them near.
In a dry skillet, toast the pecans over medium heat until darkened, about 5 minutes. When finished place into a bowl and set aside.
In the same skillet over medium heat, add the sugar, butter, water, spices and vanilla. Stir to combine and cook until the sugar is dissolved, about 2 minutes.
Add the toasted pecans to the melted sugar and spice mixture and stir gently until the pecans are thoroughly coated. Cook while stirring for an additional minute.
Pour the pecans onto a baking sheet lined with wax paper or foil. Use a fork to separate the pecans from each other. Allow to cool and harden for at least 15 minutes.
During this time you may be tempted to lick the spoon or spatula you used to stir with but don’t as you may end up burning your tongue and yelling obscenities to the dog sleeping in the corner of the kitchen.
Once cooled, dig right in or store in an air-tight container and find a place to hide them for safe keeping. Enjoy.
Happy Holidays!
sweet and spicy praline pecans makes 3 cups
- 3 cups halved pecans
- 1/3 cup brown sugar
- 3 Tbs water
- 3 Tbs butter
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp Kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp cayenne powder (optional)
- 1/4 tsp vanilla extract
1. In a small bowl, combine cumin, chili powder, salt, cinnamon, and cayenne. This recipe will go fast so prep your ingredients first and have them near.
2. In a dry skillet, toast the pecans over medium heat until darkened, about 5 minutes. When finished place into a bowl and set aside.
3. In the same skillet over medium heat, add the sugar, butter, water, spices and vanilla. Stir to combine and cook until the sugar is dissolved, about 2 minutes.
4. Add the toasted pecans to the melted sugar and spice mixture and stir gently until the pecans are thoroughly coated. Cook while stirring for an additional minute.
5. Pour the pecans onto a baking sheet lined with wax paper or foil. Use a fork to separate the pecans from each other. Allow to cool and harden for at least 15 minutes.
6. Once cooled, dig right in or store in an air-tight container. Enjoy.
