These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.
A great recipe! I omitted the salt since the nuts were already salted. I also decreased the oven temp. to 250 degrees since I was concerned about burning and was also making a batch of Cinnamon-Roasted Almonds in another pan so it was very handy to make them both at the same time. Makes a great gift idea- just be sure to make extra for yourself!!!
Read MoreI have to say I was disappointed with this recipe. The seasonings smelled very good. Everything seemed fine when I stirred after 20 minutes, so I set the timer for 8 more minutes to be on the cautious side, but the damage was already done after 28 minutes in the oven. The spices were burnt! The nuts were a little too. Check the pecans more frequently than I did, so you don't make the same mistake.
Read MoreI have to say I was disappointed with this recipe. The seasonings smelled very good. Everything seemed fine when I stirred after 20 minutes, so I set the timer for 8 more minutes to be on the cautious side, but the damage was already done after 28 minutes in the oven. The spices were burnt! The nuts were a little too. Check the pecans more frequently than I did, so you don't make the same mistake.
A great recipe! I omitted the salt since the nuts were already salted. I also decreased the oven temp. to 250 degrees since I was concerned about burning and was also making a batch of Cinnamon-Roasted Almonds in another pan so it was very handy to make them both at the same time. Makes a great gift idea- just be sure to make extra for yourself!!!
Very good! I use these on top of green salads. Mine were ready in only 20 minutes though, possibly because I used a very dark baking sheet.
This is exactly what I was looking for. After reading the reviews I was careful not to overcook them. I used a Pampered Chef stone and they turned out perfect. I took them out after about 27 minutes. Be sure to check on them every 8 minutes or so.
Yum! Have made these several times, and were wonderful each time. I like them a little spicy, so make them just as the recipe says.
Very good - even better with 1 tsp soy sauce in place of salt, and cayenne instead of red pepper.
Very good. I spiced it up even more. Men seem to really like these.
I increased the red pepper and made it with whole almonds instead of pecans. Big hit!!
Fantastic! Followed the recipe exactly and it was very good. The next time I made it (about 15 minutes after the first batch was gone... LOL) I added a teaspoon of Louisiana Hot Sauce... WOW..... really good and highly recommended if you would like to "kick" the recipe up a notch. Thank you for sharing a great snack recipe.
These are addictive. I used New Mexico red chile instead of chili powder and we couldn't keep out of them!
Hot & Spicy Pecan Haiku: "These were pretty good. Left 'dorito' dust on hands. Lick your fingers clean!" I think I would've rather mixed the chili powder into the butter/seasoning mix in an attempt to avoid the powdery dust that the pecans left on my fingers after every bite. I followed the recipe, but dropped the oven temp to 250, shaking the pan frequently to avoid burning. It was a nice way to jazz up pecans, but in all honesty, I think if I were to make it again, I would either skip the chili powder all-together and increase the cayenne (as well as possibly adding coriander, onion powder, or paprika), or as mentioned, stirring the chili powder into the butter/worcestershire b4 tossing everything together.
These are fablous! I followed this recipe to a tee and my family ate them up! Even my 2 year old loved them! Thanks!
These were good and really easy. I followed the recipe exactly. I felt like they may need just a little something else, but no idea what. I may add a bit more worcestershire & cayenne next time - because, yes, there will probably be a next time.
Good, but as written would have been way too much chili powder for me. I added more garlic & cayenne & less chili, but it's really just a taste preference. I also am out of butter so I used a bit of olive oil.
Absolutely loved these! Sprayed with butter pam instead of real butter, then moistened with worchestershire before sprinkling the powdered spices on. Spicey but not hot, lots of raves at the potluck! will make again and again! maybe try with almonds, but the pecans were wonderful
Everyone loves these, make them all the time. Putting some in little bags and includng them with plates of christmas baking that I give as gifts.
I really loved this recipe, but agreed with a previous reviewer that "something" was missing. I added a heaping tablespoon of brown sugar to the butter & spice mixture & that did it--all the tastebuds are engaged and awake, but without an obviously sweet taste. Also, I used my own blend of chili powder (cinnamon, ginger, cumin, and ground chipotle chili) and it turned out beautifully. Be sure to use good-quality spices because they really do get a chance to shine in this recipe!
I tried this today since it had such a high rating and was very disappointed. For me, the flavor was not so great.
I made these for the first time last night and they didn't turn out as great as I expected. They taste okay but I will make some changes next time. I made a double batch, half pecans and half almonds. The seasonings didn't stick to the almonds at all; most of the seasoning is in the bottom of the bowl - next time I will be super careful when stirring the nuts, maybe that will help. I thought the chili powder was way too much - that is all I taste when I eat them! I will decrease that next time and probably increase the cayenne, Worcestershire, and garlic powder - I also added onion powder, because I love it. The nuts didn't burn, I cooked them at 250 degrees for the first 20 min, then upped it to 300 degrees for the last 10 min (stirred every 8-10 min). I will definitely try these again!
Spicy, but no too hot. I always get compliments when I prepare these, These are excellent for outdoor parties. But, watch humidity. They can loose their curnchiness on humid days.
I used lightly salted mixed nuts and added some cayenne pepper and seasoning salt, delicious!
That much chili powder scared me so I halved it. The nuts were good but really nothing special. I think I'll stick to butter and salt next time.
Yummy! Made exactly as recipe directed, but cooked only 15 minutes, stirring every 5. Very good. My husband took them to an A.S.I.D. Christmas party and they were gone literally in minutes. Thanks for posting!
We just tried this recipe, and love it. We are going to make some more tonight. We finished this batch in about 3 days. This time we will double the recipe. We have no picture, because we ate them all. Not many grocery stores sell tasty pecans, so that makes this recipe a keeper.
A real winner here - just the right amount of "hot" & "spice" to make you want more. Get ready to make a 2nd batch!
These smelled wonderful while cooking, but honestly were very bland to the taste. I would make these again with additional spices added to make them actually "hot and spicy."
I added about 3/4 Tbs of low sodium tamari to this and upped the cayenne - fabulous!
These were okay, but the chili powder was a bit much. My niece loved them, though. I gave her the whole batch. I guess I just prefer a different texture to the coating.
I didn't have chili powder, so I substituted 1/4 tsp of curry powder and 1 tsp paprika. SO GOOD. Not too spicy. Just be sure to line your pan with foil or parchment because of the red stickiness. I'm looking forward to trying the original version next time. Thanks for the good, easy recipe.
Yummy! I love the spicy, sweetness taste of this recipe. I'm making it again for the holidays.
OMG! These are delicious and addictive! Followed the recipe exactly and they came out perfect!
Delish, made em for super bowl sunday (unfortunately the dogs got ahold of the first batch so I had to make another). I used mixed nuts. No problems with burning here although they did not really dry out either.
Easy and good. I wish they were a tiny bit spicier though, so next time I will add more red pepper. I only had to cook them about 22 minutes and they were done perfectly.
I made these and gave them as Christmas presents in pretty packages...They LOVED them...thanks for sharing this recipe!
Way too much chili powder, and I didn't even add the full amount. All I taste is chili powder.
Pretty darn yummy! I made the recipe using spanish peanuts & used them as the base for my spicy chex party mix for this super bowl. yummers :)
Great! Mine didn't burn at all and turned out perfectly. Thanks for the interesting recipe!
Not sure where I went wrong but most of the pecans were burnt when I checked on them after 10 mins. I might try again.
Smelled fantastic, but tasted bland! I cooked only 25 minutes and used fat, oily pecans -- they cooked perfectly.
OK. Maybe a bit too greasy, coating didn't stick real well. baked at 250 and checked every 7-8 minutes so they didn't burn. added a teaspoon of hot sauce and omitted salt since the nuts were salted. used mixed nuts
I concur with other cooks who advise to lower temp. Consider a test run with small batch first. If you have unsatisfactory results at 300 degrees, reduce temp to 275 on successive batch, and watch carefully between the 20 minute -30 minute cooking time so as not to over bake. It may seem as though nuts are not finished because coating seems moist, but as nuts cool, the coating congeals and coats well. Stir nuts frequently as they cool out of oven so they do not adhear to baking sheet. You can make this recipe work with practice. Try honey or brown sugar if you want sweet and spicy!
A little overwhelming a first (although that could have been due to the massive amounts of salt I put in them) these mellowed out after a day or two to be absolutely delicious!
Not my favourite. I only cooked 25 mins and this was too long. Flavour is not the greatest.
Although I kept stirring, I should have taken them out much earlier or turned the oven heat WAY down. Even though they looked edible, although over cooked when I first took them out, after they cooled they were totally inedible--spices were so burnt. Bummer because nuts are so expensive!
I made this recipe twice over the holidays and it got rave reviews each time! The first time I didn't have chili powder so I used a combination of Hot Shot(a blend of red and black peppers you buy in spice isle) and ground chipolte pepper. Either way, recipe was great!
This recipe was pretty good. I used mixed nuts instead of pecans and I doubled it. After tasting the seasoning once it was on the nuts, I thought it needed a little something, so I added some of Penzey's Old World seasoning (paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway seed, tumeric, dill weed, bay leaf, marjoram, thyme, savory, basil, and rosemary.) This helped tremendously. Next time I may just use this entirely. Has anyone tried using olive oil instead of the butter?
These little morsels are so good! I put them on my Caesar salad and it adds such a nice crunch and a great alternative to croutons.
These were really good and I followed others advice to lower the cook temp and check often.
Very savory. I followed the recipe but used another reviewer's suggestion to cook them at 250 degrees. They came out with very mild spice, but plenty of flavor.
We love extra spicy so I added an extra teaspoon full of cayenne pepper. My clients absolutely loved these.
This is my go-to recipe for pecans! We buy the big bags from Sam's club. I follow the recipe but am heavy handed with the spices, especially the red pepper flakes! I also add a good sized tbsp of brown sugar and a heavy shake or 3 of ground cayenne pepper. I snack on these and use them in salads. If I bring then to work my colleagues go crazy over them!
Followed the recipe exactly. At 20 minutes I could tell they were getting close and took them out at 25 minutes. I tasted them as they baked and I thought they were a bit spicy but the next day I didn't think they were too spicy at all. All of the chili powder ended up in the bottom of the container though. I definitely want to make this again so I may increase the liquid ingredients slightly and perhaps mix the chili powder in with the other ingredients not tossing them in at the end. These are exceptional in taste and will only be better if the chili powder stays on. Definitely worthy of giving as a gift. I wasn't exactly sure what ground red pepper was but the internet listed ground cayenne pepper as a substitute for red pepper so that is what I did. I don't know if that's what the submitter meant in the recipe.
I've made these several times, starting with pecans straight from the shell. The first time I was conservative with the pepper and chili powder, afraid I was about to ruin my pecans; these aren't the spices I'd usually choose. But by the second time, and every time since (half a dozen times by now), I've followed this to the letter and they've come out perfectly. Perhaps if you started with store-bought pecans that were drier you'd need to adjust the cooking time or temp, but for just-shelled pecans the directions and ingredients are perfect.
This is so easy and so tasty. Only comment I would make is to be aware of the heat in the chile powder and gauge how much cayenne to add based on that. We like it with lots of heat but I tone it down if I am serving it to people who prefer it milder. It is just so easy and quick to make.
Mine keeps burning. I think next time I’ll cook it at 200-225 so I can catch it when it’s done but not overdone.
I loved this snack to take on a road trip. Just the right amount of heat for me and it was a big hit. Why buy them when you can make them so easily.
Great taste. But were a little over cooked. I recommend lowering temperature or decreasing cook time.
Easy recipe, and great if you don’t over bake ! I cooked mine in the toaster oven at the stated temp and they were done in 18 minutes. They had a crispy bite, but still had the nutty texture I wanted on the inside.
These were good but next time I will cut down on the chili powder and increase the garlic.
After making multiple batches of spiced nuts I found that you can do these in an instant pot.
I used the saute function to melt Coconut oil and to quickly brown the nuts. I then turned on the slow cooker function (left the lid off)
and stired the nuts every 20 min or so. You don't have to worry about burning your batches.
I have made these before by the recipe and they were great! This time I spiced them up more, I added 1/2 t. Cayenne pepper 1/2 t. Salt 2 t. Chili powder 1 t. Paprika Couple heavy splashes Tabasco Splash of soy sauce
Added brown sugar. Adjusted the recipe by increasing the Worcestershire to 1.5 tablespoons. Also mixed chili powder right into the bowl. Coated the pecans and baked according to the recipe. Put the baked pecans in a bowl with 2 tablespoons of brown sugar, stirred it well and voila, a delicious treat.
