Go Back

Sweet and Salty Spiced Pecans

Irresistibly crunchy pecan halves coated in a caramelized glaze of brown sugar, cinnamon, and sea salt with a hint of warmth. The perfect addictive snack, salad topper, or homemade gift.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Appetizer, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Nuts & Binder
  • 1 lb raw pecan halves
  • 1 large egg white
  • 1 tsp vanilla extract
  • 1 tbsp water
Sweet & Salty Coating
  • 3/4 cup dark brown sugar packed
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt plus more for finishing if desired
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper optional, for warmth

Equipment

  • Large rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Large mixing bowl
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, vigorously whisk the egg white, vanilla, and water until frothy.
  3. Add pecans to the egg white mixture and toss to coat thoroughly.
  4. In a small bowl, whisk together brown sugar, cinnamon, salt, nutmeg, and cayenne.
  5. Pour the spice mixture over the pecans and toss well until evenly coated.
  6. Spread pecans in a single layer on the prepared baking sheet.
  7. Bake for 40-45 minutes, stirring every 15 minutes to ensure even roasting.
  8. Remove from oven and let cool completely on the pan; they will become crunchy as they cool. Store in an airtight container.

Notes

Ensure the pecans cool completely on the pan before packing them away; this is when the sugar shell hardens and becomes crunchy. Do not use foil lining, as the sugar will stick.