Rating: 4.1 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

These pecans have graced our family's Christmas sweet gift platters. I've also sprinkled them over my gourmet salads. They add so much in either case. I can't get enough of them! Lining the pans with parchment paper makes for easier removal of the pecans and easier cleanup!

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
40
Yield:
10 cups
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain.

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  • Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper.

  • Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes.

  • Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.

Editor's Note

The nutrition data for this recipe includes the full amount of the sugar water in which you soak the pecans. The actual amount of the simple syrup consumed will vary.

Nutrition Facts

222 calories; protein 2.6g; carbohydrates 12.7g; fat 19.6g; sodium 11mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 4 stars
11/24/2009
First let me say these taste great and I will be giving some as gifts. I'm not sure how these are supposed to look...I was looking for a "glazed" pecan. They were not glazed...kinda crumbly. My camera is broken otherwise I would post a pic. I first measured out 10 c of pecans and realized they would not fit into two 9x13 pans in a single layer. So I reduced the amount of pecans (about 6 C. fit into three 9x13 pans). I also didn't put the whole Tbs of red pepper bc of kids. I cooked a little longer to "roast" the pecan but watch carefully you don't want to burn the sugar/candy coating. Enjoy! Read More
(19)

Most helpful critical review

Rating: 2 stars
04/13/2015
These didn't turn out nearly as crunchy as I would have liked. I accidentally incinerated the last batch I made. Read More
10 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/24/2009
First let me say these taste great and I will be giving some as gifts. I'm not sure how these are supposed to look...I was looking for a "glazed" pecan. They were not glazed...kinda crumbly. My camera is broken otherwise I would post a pic. I first measured out 10 c of pecans and realized they would not fit into two 9x13 pans in a single layer. So I reduced the amount of pecans (about 6 C. fit into three 9x13 pans). I also didn't put the whole Tbs of red pepper bc of kids. I cooked a little longer to "roast" the pecan but watch carefully you don't want to burn the sugar/candy coating. Enjoy! Read More
(19)
Rating: 4 stars
06/01/2010
I made these and sadly let them burn a little. The chili flavor was very strong so I decided to cover them in milk chocolate. Oh my goodness not to discredit the original but I would recommend it! At first bite it tastes like your regular chocolate covered pecan but then the spice kicks in. The chocolate chili/cayenne makes a party in the mouth. Read More
(13)
Rating: 5 stars
03/14/2011
I love these pecans! It was pretty hard to stop picking at them. I put them in a salad with feta cheese strawberries mandarin slices and balsamic vinaigrette. I accidentally put my first batch on wax paper and I couldn't get them off so make sure to use parchment! Read More
(10)
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Rating: 4 stars
02/08/2010
Wonderful! I made these as belated Christmas gifts and also served at a Superbowl party (they go great with beer!). The only reason that I did not give it a 5 star was because they were a little soft from soaking them in the sugar...not sure how to solve this to get them to come out crunchy. Otherwise I loved them! Read More
(8)
Rating: 4 stars
11/19/2013
These were tasty! I really wanted them to be sweeter so I may increase the sugar or decrease the chili powder or both next time I make these (and there will be a next time). I followed the recipe almost exactly only reducing the cayenne because we have kids. Maybe I should have baked them a little longer because they were sticky and soft. I let them cool completely on the counter hoping they would dry out and crisp up some but they didn't so I put them back in the oven at 225 and roasted them "chex mix style" for 1 hr and 15 min. stirring them every 15 minutes and they got nice and crunchy without burning. I'm glad I didn't give up on them because they are a unique yummy snack to set out for company. Thanks for this recipe!:) Read More
(6)
Rating: 2 stars
04/13/2015
These didn't turn out nearly as crunchy as I would have liked. I accidentally incinerated the last batch I made. Read More
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Rating: 5 stars
08/15/2016
I make these for the guys I work with offshore and it doesn't last very long. Great recipe not too spicy and not too sweet. Read More