Southern Spiced Pecans Recipe

5 4 8
Southern Spiced Pecans Recipe
Southern Spiced Pecans Recipe photo by Taste of Home
Publisher Photo

Southern Spiced Pecans Recipe

Read Reviews
5 4 8
Publisher Photo
Pop these tasty pecans in your mouth...and you'll immediately want more. A mix of salty and sweet, the nuts are seasoned with cumin, cayenne, sugar and salt. They make a great hostess gift, too. -Carol Feaver, Marion, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1/4 cup butter or margarine
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 cups pecan halves
  • 2 tablespoons sugar
  • 1 teaspoon salt

Directions

In a large skillet, melt butter. Add the cumin and cayenne; cook and stir for 1 minute. Remove from the heat; stir in the pecans, sugar and salt until well coated. Spread in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 300° for 25-30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container. Yield: 3 cups.
Originally published as Southern Spiced Pecans in Taste of Home December/January 2003, p29

Nutritional Facts

1/4 cup: 214 calories, 22g fat (4g saturated fat), 10mg cholesterol, 228mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein.

  • 1/4 cup butter or margarine
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 cups pecan halves
  • 2 tablespoons sugar
  • 1 teaspoon salt
  1. In a large skillet, melt butter. Add the cumin and cayenne; cook and stir for 1 minute. Remove from the heat; stir in the pecans, sugar and salt until well coated. Spread in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 300° for 25-30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container. Yield: 3 cups.
Originally published as Southern Spiced Pecans in Taste of Home December/January 2003, p29

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Reviews forSouthern Spiced Pecans

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MY REVIEW
dollargirl User ID: 939213 83190
Reviewed Jan. 24, 2014

"I have the TOH issue (Dec/Jan 2003) where this was originally published. I checked it and found that it calls for 1/4 cup butter, not 1/2 cup. There is a typo here and that is why the other reader found there was too much butter. In fact, even with 1/4 cup butter, I increase the pecans to 4 cups and add more seasonings. Its a terrific recipe."

MY REVIEW
mjachamp User ID: 1634027 42604
Reviewed Dec. 10, 2012

"It wouldn't be the holidays if I didn't make these pecans. I add more spices because I love them hot!"

MY REVIEW
surush User ID: 2730831 86652
Reviewed Apr. 28, 2011

"In regards to the review of bonjourlyn, the recipe I have used for Spicy Pecans is identical in every way EXCEPT the amount of butter is half of what this one is. You might try that revision; I think you will be more pleased with the results!"

MY REVIEW
bonjourlyn User ID: 4373138 45380
Reviewed Apr. 19, 2011

"Very disappointed that this did not turn out as in my opinion there is far too much butter left over after baking and not absorbed therefore making these to wet & greasy to store."

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