Southern Spiced Pecans
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
Ingredients
- 1/4 cup butter, cubed
- 1-1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 3 cups pecan halves
- 2 tablespoons sugar
- 1 teaspoon salt
Reviews
Loved these. Perfect combo of sweet, salty, and spicy. They're not overly sweet, which I like. I did everything as the recipe called for except I used the following spice blend: ½ tsp pumpkin pie spice, ¾ tsp Penzeys BBQ seasoning, ¾ tsp Penzeys 4S smoky seasoned salt, ¼ tsp cayenne pepper, and ¼ tsp salt. The house smelled incredible after toasting the spices, and when they finally came out of the oven it was very difficult to wait for them to cool. :) I used these for a Thanksgiving appetizer recipe I made up: I made Pecan, Thyme, and Cheddar Shortbread Crackers, topped each of those with a puff of a slightly sweet sweet potato mash, and popped one of these spiced pecan halves on the top of each one. Heavens, they're tasty!
My husband and I really enjoyed this recipe. My sister has made it for a holiday party at work and everyone liked it. My husband has brought it into the office and people said it was so addictive. I like that it's healthier than praline pecans.This is definitely a recipe to keep on rotation. It can be a snack or thrown into a salad.
Boring. Almost a waste of pecans. The ground cumin gives a dusty feel to the coating. I used almost 1/2 tsp cayenne and there was almost no heat to these. After scooping the pecans out of the saucepan there was quite a bit of “spiced” butter in the pan so threw in another cup of pecans. They were thoroughly coated to use up the rest of the butter. Maybe it would have helped to use only 2/3 of the 1/4 cup of butter but all the spices and sugar and much more cayenne. But then you are at almost another recipe. I won’t be making this again.
I had prepared this recipe in 2003. I'd increased the amount of butter to 1/2 cup and the pecans to 2 lbs. The salt I'd used was smoky salt seasoning. The oven tempt. I'd used was 325o F. The ingredient change was that I'd ADDED 2 cups of miniature pretzel twists. This snack I'd prepared that same year and given it to friends who served the pecans as an appetizer to their family guests. It won raves!
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.
It wouldn't be the holidays if I didn't make these pecans. I add more spices because I love them hot!
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!
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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