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Cinnamon ‘n’ Spice Pecans

Originally, these crunchy nuts were used to top a salad, but I adjusted the recipe so they could stand on their own as a snack. Cayenne pepper gives them a little kick, making the nuts a fun party starter or hostess gift. — Terry Maly, Olathe, Kansas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 cups


  • 1/3 cup butter, melted
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound pecan halves


  • In a large bowl, combine the butter, cinnamon, salt and cayenne. Stir in pecans until evenly coated.
  • Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until pecans are toasted, stirring every 5 minutes.
Nutrition Facts
1/4 cup: 230 calories, 24g fat (4g saturated fat), 10mg cholesterol, 149mg sodium, 4g carbohydrate (1g sugars, 3g fiber), 3g protein.

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  • Bakeandrun
    Nov 8, 2012

    Finally, a spiced nut recipe that is spicey and not sweet. Yum-O!

  • micheleclow
    Feb 2, 2012

    No comment left

  • micheleclow
    Feb 2, 2012

    I tend to have more of a sweet tooth, but these were great. I would definately make them again.

  • debbiezalaznik
    Nov 19, 2011

    No comment left

  • TheDix
    Jan 6, 2010

    Made this with fresh Georgia pecans--very hard to resist. Pepper is suble, a little kick as the final taste. A keeper!

  • lisa53202
    Oct 28, 2009

    These are really good. We love the sugared pecans, but I wanted a recipe with no sugar. I have made them twice now.

  • zucchini lady
    Jan 5, 2008

    No comment left